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PORTOBELLO-BLACKBEAN BURGER W CORN SALSA




Source of Recipe


SELF


List of Ingredients




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 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



Recipe



Combine salsa ingredients and set aside. In a food processor, chop mushrooms into extra fine pieces. Add beans, chiles, 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.



Nutritional analysis per serving 416 calories, 11.2 g fat (1.7 g saturated fat), 65.6 g carbohydrates, 18.9 g protein, 16.8 g fiber

Makes 4 burgers