Black Bean Mushroom Burgers
Serve with baked chips if desired.

Servings: 4

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• 2 tablespoons canola oil
• 2 medium portobello mushrooms, diced
• 1/2 red onion, diced
• 1/2 green bell pepper, cored, seeded and diced
• 1 can (15 ounce) black beans, drained and rinsed
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 egg whites
• 1 tablespoon honey mustard
• 1 tablespoon Worcestershire sauce
• 6 tablespoons dried breadcrumbs
• 4 whole-wheat buns
• 1/2 cup barbecue sauce
• 4 lettuce leaves
• 4 tomato slices

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften and the liquid is cooked out of the mushroom mixture, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs.
Form into 4 patties.

Wipe out skillet; heat remaining 1 tablespoon oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place on buns; top with barbecue sauce, lettuce and tomato.

Per Serving: 262 Calories; 9g Fat (31.4% calories from fat); 1g Saturated Fat; 12g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 740mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

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