|Quartered white mushrooms/Shiitake||1 1⁄2 Cup (24 tbs)|
|Uncooked quick cooking brown rice||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Canned kidney beans||3⁄4 Cup (12 tbs), rinsed and drained|
|Carrot||1 , shredded|
|Shredded reduced fat mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
2. Combine the mushrooms, rice, onion, and beans in a food processor and pulse until finely chopped.Transfer the mixture to a bowl. Add the carrot, mozzarella, Parmesan, egg whites, tomato paste, salt, and pepper; toss to combine. Form the mixture into 4 burgers.
3. Grill the burgers 5 inches from heat, turning once, until cooked through, 4-5 minutes on each side.