Really good and easy bean burgers. I made them for vegetarian friends who raved and wanted the recipe. Even carnivores like these! A good choice for the meat free night.
Tex-Mex Bean Burgers with Tomato Salsa
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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
- 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
- Combine first 5 ingredients in a bowl. Stir well; set aside.
- 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.
- Preheat broiler.
- 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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