Jan 5 # 1 of 1
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.