Carla Hall's Black Bean Burger with Peach Pico De Gallo

Recipe creator's name:  dash
Preparation time:  30 minutes
Total time:  1 hour, 30 minutes
Servings:  4
  • 4 Spicy Black Bean Veggie Burgers (such as MorningStar Farms)
  • 1 medium ripe avocado, pitted, peeled and sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheddar cheese (or crumbled Cotija cheese)
  • 4 whole wheat hamburger buns, split
  • Lime wedges
  • For Peach Pico de Gallo
  • 3 medium tomatoes, seeded and finely chopped
  • 2 medium peaches, pitted, peeled and finely chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 to 3 serrano chile peppers, seeded and finely chopped
  • 2 tsp lime juice
  • 1 tsp sugar
  • 1 tsp salt
  • 1 clove garlic, minced

1. For Peach Pico de Gallo, in medium bowl combine tomatoes, peaches, onion, the 1/4 cup cilantro, chile peppers, lime juice, sugar, salt and garlic. Let stand at room temperature for 1 hour.

2. Meanwhile, spray grill rack with nonstick cooking spray. Preheat grill to medium-high heat.

3. Grill Spicy Black Bean Veggie Burgers directly over medium-high heat about 6 minutes or until burgers reach internal temperature of 165ºF and grill marks form on both sides, turning once. Top burgers with avocado slices and the 1/4 cup cilantro. Sprinkle with cheese. Grill about 2 minutes more or until cheese melts.

4. Serve burgers on buns. Top each burger with about 1/4 cup Peach Pico de Gallo. Place lime wedges alongside of sandwiches on serving plates.