Ingredients
1
1/2 cups corn, fresh or frozen (thawed)
3
tomatoes, seeded and finely diced
1
1/2 tbsp chopped fresh cilantro
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
Vegetable-oil
cooking spray
2
whole-grain pitas, halved
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 1D4 of the salsa and avocado slices.
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