Ingredients:

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

Burgers
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

Methods:

Combine salsa ingredients and set aside.In a food processor,chop mushrooms into extra fine pieces.Add beans,chilies,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.