Portobello-Black Bean Burgers with Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Healthy bonus: Fiber and potassium from mushrooms; fiber and iron from beans; folate from avocado; potassium from corn Ingredients:
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 |
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 |
Directions:
1. 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 1/4 of the salsa and avocado slices.
2. 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 Nutritional analysis provided by Self
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