LIGHT PORK BURGERS DIJON

2 egg whites

1 slice white bread -- cubed

1 pound lean ground pork

2 cups finely shredded cabbage

1/4 cup grated onion

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 teaspoon ground coriander

1/8 teaspoon ground nutmeg

Vegetable cooking spray

8 ounces sliced fresh mushrooms

1 cup water

1 tablespoon Dijon mustard

1 teaspoon beef bouillon granules

2 tablespoons water

1 tablespoon cornstarch -- plus 1 teaspoon

Combine egg whites and bread cubes in a large bowl; let stand 5 minutes. Add pork and next 6 ingredients; stir well. Shape mixture into six patties.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add pork patties and cook 7 minutes on each side. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms and sauté until tender. Stir in 1 cup water, mustard, and bouillon granules, stirring well. Return pork patties to skillet. Cover, reduce heat, and simmer 10 minutes. Transfer patties to a large serving platter.

Combine 2 tablespoons water and cornstarch; stirring well. Add to mushroom mixture and cook just until thickened, stirring constantly. Spoon over patties and serve immediately. Yield: 6 servings.