Sweet peaches, zesty chile peppers and tangy lime juice add verve to this easy-to-make burger topping. You’ll only need about a third of the recipe to top the burgers. Serve the remaining as a dip with tortilla chips or thin jicama slices.
Ingredients
- 3 medium tomatoes, seeded and finley chopped
- 2 medium peaches, pitted, peeled and finely chopped, or 1 1/4 cups frozen unsweetened peach slices, thawed 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
- 4 <a href="https://www.morningstarfarms.com/products/burgers/spicy-black-bean-veggie-burgers">MorningStar Farms® Spicy Black Bean Veggie Burgers</a>
- 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 wedge
Directions
- 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.
- Meanwhile, spray grill rack with nonstick cooking spray. Preheat grill to medium-high heat.
- Grill MORNINGSTAR FARMS Spicy Black Bean Veggie Burgers directly over medium-high heat about 6 minutes or until burgers reach internal temperature of 165° F 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.
- Serve burgers in buns. Top each burger with about 1/4 cup Peach Pico de Gallo. Place lime wedges alongside of sandwiches on serving plates.
