Tex-Mex Bean Burgers

• 1 (15 ounce) can Market Pantry pinto beans, rinsed and drained, rinsed and drained
• 12 cup canned pumpkin puree
• 12 cup corn flake cereal
• 3 scallions, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 14 teaspoon salt
• 1 tablespoon vegetable oil
• 4 hamburger buns
• 14 cup guacamole
• 8 small slice tomatoes

1. In a food processor, pulse the beans, pumpkin, cereal, scallions, cumin, chili powder, and salt until almost smooth.
2. Form the mixture into 4 patties the same diameter as your buns.
3. Heat the oil in a large nonstick skillet over medium-high heat.
4. Add the patties and cook, turning once, until browned, about 7 minutes.
5. Meanwhile, toast the buns.
6. Divide the patties among the bottom buns and top with the guacamole, tomato, and top buns.

pinto beans, pumpkin puree, corn flake cereal, scallions, ground cumin, chili powder, salt, vegetable oil, buns, guacamole, tomatoes

Taken from www.food.com/recipe/tex-mex-bean-burgers-504581 (may not work)