MUSHROOM CHEDDAR VEGETARIAN BURGERS
2 tsp. vegetable oil (10 mL)
1 small onion, grated
1 1/2 C. finely chopped mushrooms (375 mL)
1/2 tsp. dried Italian herb seasoning (2 mL)
1 (19 ounces/540 mL) can white kidney beans, drained and rinsed
1 egg yolk, lightly beaten
2 T. dry bread crumbs (25 mL)
1/4 tsp. pepper (1 mL)
3 oz. old Cheddar cheese, sliced (90 g)
4 lettuce leaves
4 whole wheat pita breads
In nonstick skillet, heat oil over medium-high heat; cook onion,
mushrooms and Italian seasoning; stirring, for about 8 minutes
or until mixture is just starting to brown and liquid is evaporated.
Let cool slightly.
In bowl, mash kidney beans with fork. Add mushroom mixture,
egg yolk, bread crumbs and pepper; mix well. Shape into four
1/2 inch (1 cm) thick patties. (Make-ahead: Cover and
refrigerate for up to 6 hours.)
Place patties on greased grill over medium-high heat; close lid
and cook for 5 minutes or until golden brown. Sandwich along
with lettuce in pitas.
Yield: 4 servings