Tex-Mex Bean Burgers with Tomato Salsa

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 21%
  • Fat: 8.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.7g
  • Carbohydrate: 54g
  • Fiber: 5g
  • Cholesterol: 9mg
  • Iron: 4.7mg
  • Sodium: 576mg
  • Calcium: 210mg

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

Preparation

  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.
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