Tex-Mex Bean Burgers With Tomato 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
• 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

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; saute 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.

tomato, red onion, fresh cilantro, pepper, lime juice, pinto beans, olive oil, fresh onion, garlic, ground coriander, allpurpose, ground cumin, salt, pepper, cooking spray, cheese, buns

Taken from www.myrecipes.com/recipe/tex-mex-bean-burgers-with-tomato-salsa (may not work)