Tex-Mex Bean Burgers with Tomato Salsa

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.