Ingredients

　　4 tablespoons canola oil

　　2 medium portobellos, diced

　　1/2 red onion, diced

　　1/2 green bell pepper, cored, seeded and diced

　　1 can (15 ounce) black beans, drained and rinsed

　　1/4 teaspoon paprika

　　1/4 teaspoon garlic powder

　　1/8 teaspoon freshly ground black pepper

　　2 egg whites

　　1 tablespoon honey mustard

　　1 tablespoon Worcestershire sauce

　　6 tablespoons dried breadcrumbs

　　4 whole-wheat buns

　　1/2 cup barbecue sauce

　　4 lettuce leaves

　　4 tomato slices

　　Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place on buns; top with barbecue sauce, lettuce and tomato.

Nutrition Per Serving

　　18.2 g fat (1.5 g saturated)

　　61.4 g carbohydrates

　　11.2 g fiber

　　17.9 g protein

　　#### Nutritional analysis provided by Self