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Tex-Mex Bean Burgers with Tomato Salsa

Yield 6 servings

Ingredients

  • 1 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 2 (16-ounce) cans pinto beans, drained
  • 4 teaspoons olive oil
  • 2/3 cup minced fresh onion
  • 4 garlic cloves, minced
  • 2 tablespoons ground coriander
  • 4 teaspoons all-purpose flour
  • 4 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
  • 6 (1 1/2-ounce) hamburger buns

Nutrition Information

  • calories 352
  • caloriesfromfat 21 %
  • fat 8.2 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 1.3 g
  • protein 16.7 g
  • carbohydrate 54 g
  • fiber 5 g
  • cholesterol 9 mg
  • iron 4.7 mg
  • sodium 576 mg
  • calcium 210 mg

How to Make It

  1. Combine first 5 ingredients in a bowl. Stir well; set aside.

  2. Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4-inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on a wax paper square.

  3. Preheat broiler.

  4. Invert patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with 1/4 cup salsa and top half of bun.