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CARLA HALL’S BLACK BEAN BURGER WITH PEACH PICO DE GALLO

Updated: October 20, 2012 6:03AM



MAKES 4 SERVINGS

Peach Pico de Gallo:

3 medium tomatoes, seeded and finely chopped

2 medium peaches, pitted, peeled and finely chopped or 1¼ cups frozen unsweetened peach slices, thawed and finely chopped

½ cup finely chopped red onion

¼ cup chopped fresh cilantro

2 to 3 serrano chile peppers, seeded and finely chopped

2 teaspoons lime juice

1 teaspoon sugar

1 teaspoon salt

1 clove garlic, minced

Burgers:

4 MorningStar Spicy Black Bean Veggie Burgers

1 medium ripe avocado, pitted, peeled and sliced

¼ cup chopped fresh cilantro

½ cup shredded Cheddar cheese or crumbled Cotija cheese

4 whole wheat hamburger buns, split

For Pico de Gallo: In medium bowl, combine tomatoes, peaches, onion, ¼ cup cilantro, chile peppers, lime juice, sugar, salt and garlic. Let stand at room temperature 1 hour. (You’ll need only about 1/3 of the Pico De Gallo recipe to top burgers; serve the remaining as a dip with tortilla chips or thin jicama slices.)

Meanwhile, spray grill rack with non-stick cooking spray. Preheat grill to medium-high heat. Grill 4 veggie burgers directly over medium-high heat about 6 minutes or until burgers reach internal temperature of 165 degrees and grill marksform on both sides, turning once after about 3 minutes.

Top burgers with avocado slices and ¼ cup of cilantro. Sprinkle with cheese. Grill about 2 minutes more just until cheese melts (watch carefully). Serve burgers in buns with about ¼ cup Peach Pico de Gallo. Place lime wedges alongside sandwiches.

Carla Hall



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