Combine Egg Beaters, chile pepper, cumin, garlic, salt and black pepper in large bowl. Add beef; mix until well blended. Divide mixture evenly into 6 portions; shape each into a 3/4-inch thick oblong patty.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat; add patties. Cook 8 to 10 minutes or until cooked through (160°F), turning once.
Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium heat. Add onion; cook 5 minutes or until tender. Add drained tomatoes and cook 5 minutes more or until liquid has evaporated. Top each patty with 1/4 cup tomato topper.