Mushroom Cheddar Vegetarian Burgers

Source: Canadian Living

2 teaspoons vegetable oil (10 mL)
1 small onion, grated
1 1/2 cups finely chopped mushrooms (375 mL)
1/2 teaspoon dried Italian herb seasoning (2 mL)
1 (19 ounces/540 mL) can white kidney beans, drained and rinsed
1 egg yolk, lightly beaten
2 tablespoons dry bread crumbs (25 mL)
1/4 teaspoon pepper (1 mL)
3 ounces 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