Portobello-Black Bean Burgers With 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
• 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.

corn, tomatoes, fresh cilantro, lime juice, paprika, salt, portobello mushrooms, black beans, green chiles, worcestershire sauce, chili powder, salt, onion, breadcrumbs, egg, vegetableoil cooking spray, pitas, avocado

Taken from www.epicurious.com/recipes/food/views/portobello-black-bean-burgers-with-corn-salsa-231146 (may not work)