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Directions:
Heat the oil in a wide, shallow pan. Fry the onion and garlic over medium heat for about 5 minutes, until softened. Add the spices and cook for 1 more minute, stirring constantly. Add the mushrooms. Raise the heat and cook for about 7 minutes, stirring
frequently, until they are tender and dry. Remove the pan from the heat. Drain the beans, transfer them to a bowl and mash with a fork. Add to the mushroom mixture, with the fresh cilantro, mixing thoroughly. Season with plenty of salt and pepper.
With floured hands, form the mixture into four flat burgers. If the mixture is too sticky to handle, mix in a little whole-wheat flour. Brush the burgers lightly with oil and cook on a hot barbecue for 8 to 10 minutes, turning once, until golden brown. Season to taste. These burgers are not as firm as meat burgers, so handle them gently on the barbecue. Serve with warmed pita bread, lettuce and cherry tomatoes. A spoonful of plain yogurt makes a welcome addition.
Makes 4 patties.
NOTE:
If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm.
Calories.....310.....Fat.....0.5 g.....Carbs.....55 g.....Sodium.....668 mg.....Fiber....3 g. Exchanges.....3 grain (starch).....1 veggie.....1 Fat.
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