TEX-MEX BEAN BURGERS

FOR THE SALSA:*
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
2 tablespoons minced, seeded jalapeno pepper
2 tablespoons fresh lime juice
FOR THE BURGERS:
2 cans (16-ounces each) 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
3/4 cup shredded, reduced-fat Monterey Jack cheese
6 hamburger buns (for serving)

TO MAKE THE SALSA:
Combine first five ingredients in a bowl. Stir well; set aside.

TO MAKE THE BURGERS:
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; saute 3 minutes.

Add coriander, flour, cumin, salt and pepper; cook 1 minute, stirring constantly.

Add onion mixture to beans; stir well.

Cut 6 squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on wax paper squares. Invert patties onto a baking sheet coated with cooking spray; remove wax paper.

Broil 4 minutes. Carefully turn patties over and sprinkle with cheese. Broil an additional minute or until cheese melts.

Place patties on six buns; top each with 1/4 cup reserved salsa.

*Cut down prep time with store-bought salsa.

Makes 6 servings
Source: Cooking Light Annual Recipes, 2008

Category:  Main Dishes, Meatless
Msg Link:  http://www.recipelink.com/msgid/3150475