Portobello-Black Bean Burgers with Corn Salsa Recipe

Portobello-Black Bean Burgers with Corn Salsa Recipe

  • 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
  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.
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