Spicy Black Bean Veggie Burgers with Persimmon Orange Salsa and Avocado Cream

Serves: 8 burgers

INGREDIENTS

For the Persimmon Orange Salsa:
1 large fuyu persimmon, stemmed, sliced, and chopped into small dice (about 1 cup)
(2) clementine oranges or (1) medium navel orange, peeled, sliced width-wise, and cut into bite sized pieces (about ½ cup)
2 green onions, sliced (both white and green parts)
1 small red bell pepper, cored, and cut into small dice (about ½ cup)
1 anaheim chile, cut into small dice (discard seeds if you’d like to keep the heat mild)
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
salt and pepper, to taste

For the Avocado Cream:
(1) large avocado, pitted
¼ cup plain Greek yogurt (sour cream may be substituted)
¼ cup loosely packed cilantro leaves
juice of 1 lime
1 teaspoon honey
salt and pepper, to taste
For the veggie burgers:
MorningStar Farms Spicy Black Bean Veggie Burgers
Hamburger buns

INSTRUCTIONS
Prepare the salsa:
Place all ingredients into a medium bowl and stir to combine. Allow to stand at room temperature for a minimum of 30 minutes for the flavors to meld.

Prepare the avocado cream:
Place all ingredients into the bowl of a food processor and pulse until smooth, scraping down the sides as necessary.

Prepare and assemble the burgers:
Preheat the grill to medium heat or cook the burgers on the stove top according to package instructions. Cook 3 minutes or until grill marks are visible, then flip and cook an additional 3 minutes or until heated through.
Turn off the grill and place the buns on the grates with the lid closed until toasty and warm, about 1-2 minutes.
Place the burgers on the buns, and top with salsa and avocado cream. Serve and enjoy!

NOTES
Avocado cream is best served the day it’s made as the avocado will turn brown over time.

From flavorthemoments.com