PORTOBELLO-BLACK BEAN BURGERS WITH CORN SALSA

[Guest guest]

PORTOBELLO-BLACK BEAN BURGERS WITH CORN SALSA

 

Healthy bonus: Fiber and potassium from mushrooms; fiber and iron

from beans; folate from avocado; potassium from corn

 

Corn salsa

1 1/2 cups corn, fresh or frozen (thawed)

3 tomatoes, seeded and finely diced

1 1/2 tbsp chopped fresh cilantro

2 tsp fresh lime juice

1 tsp paprika

1/4 tsp salt

Burgers

1 package (10 oz) portobello mushrooms, wiped clean

1 1/4 cups canned black beans, rinsed and drained

1/4 cup chopped green chiles

3 tsp Vegetarian Worcestershire sauce

1 1/2 tsp chili powder

1/2 tsp salt

1/4 tsp onion powder

3/4 cup breadcrumbs

1 egg

Vegetable-oil cooking spray

2 whole-grain pitas, halved

1 avocado, sliced

 

Combine salsa ingredients and set aside. In a food processor, chop

mushrooms into extra fine pieces. Add beans, chiles, Vegetarian Worcestershire,

chili powder, salt, onion powder, breadcrumbs and egg; process until

fully combined. Liberally coat a large nonstick pan with cooking

spray. Form 4 patties, then gently place onto pan. Grill over medium

heat 5 minutes per side, or until a crisp crust forms and the burger

is heated through. Place each burger into a pita half with 1D4 of the

salsa and avocado slices.

 

Makes 4 burgers.