Tex-Mex Bean Burgers with Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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