Spicy Black Bean Veggie Burgers
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Spicy Black Bean Veggie Burgers with Persimmon Orange Salsa and Avocado Cream are bursting with sweet and spicy flavor and are the perfect way to celebrate Game Day!
If you hang out on this blog enough, you know I’m a big sports fan. Baseball, basketball, and especially football are my favorite sports. I’m really into football right now, but you know what? I’m into Game Day food just as much because it’s the food that can make things really exciting.
Burgers are always a family favorite for Game Day. While I’m not vegetarian, veggie burgers are one of my go-to’s and I eat them often, both at home and in restaurants.
They’re great for Game day, too! They’re delicious, satisfying, and a healthier way to enjoy the game.
Morningstar Farms is a product for everyone — not just vegetarians. These Spicy Black Bean Veggie Burgers, for example are really hearty and full of zesty flavor.
My boys are meat lovers, and are typically skeptical of food with the word “veggie” in the title. They do happen to love black beans, however, and these veggie burgers won them over. 🙂
While these Spicy Black Bean Veggie Burgers are flavorful enough, I wanted to up the ante a bit for Game Day with some exciting toppings to complement the flavors in these burgers.
Since it’s fall, I wanted to incorporate one of my favorite fall fruits — fuyu persimmons — into a sweet and savory salsa with red bell peppers, green onions, chiles, and orange.
Fuyu persimmons are flat bottomed, and are nice and firm when they’re ripe. There’s no need to peel them, either! The peel is completely edible and adds a nice, chewy texture that I love.
To cut your persimmon, use a paring knife and remove the top as shown in the photo below, then slice and chop the persimmon into small dice and place in a medium bowl.
Next, peel your orange and slide width-wise, then into bite size pieces and place in the bowl. I used small clementine oranges, but you can use navel oranges as well.
As for the red bell pepper and chili, I like to stand them upright, and slice the sides off going from the top down, then chop the them into small dice and place in the bowl.
Next, slice the green onion, and place in the bowl with the other ingredients. Add your lime juice, salt and pepper, and let the salsa stand at room temperature for about 30 minutes to let the flavors meld together.
To me, no black bean veggie burger is complete without a creamy topping, and I’m not a big fan of mayo. That’s where the avocado cream comes in. It’s incredibly quick and easy to prepare, and makes any burger extra special.
Place all of your ingredients into the bowl of a food processor. Pulse until combined, scraping down the sides as necessary, and voila! You’ve got creamy, delicious avocado cream. 🙂
I chose to use Greek yogurt, cilantro, and lime juice along with the avocado to complement our black bean veggie burgers and salsa. You could sub out the yogurt for sour cream if you’re so inclined.
Once our toppings are complete, it’s time to prepare the burgers. I grilled my burgers about 3 minutes per side, or until they had nice grill marks and were heated through. After that, I turned the heat off on my gas grill and placed the buns on the grates until they were nice and toasty.
So there we have it — fall inspired Game Day food that’s effortless, full of flavor, and healthier to boot. These burgers are such a great alternative, and will hopefully make you think of Game Day food in a delicious, new way.
Be sure to check out more Morningstar Farms products at morningstarfarms.com! Which one(s) would you choose?
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 1/2 cup)
- 2 green onions, sliced (both white and green parts)
- 1 small red bell pepper, cored, and cut into small dice (about 1/2 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
- 1/4 cup plain Greek yogurt (sour cream may be substituted)
- 1/4 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
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!
- Avocado cream is best served the day it's made as the avocado will turn brown over time.
Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 200mgCarbohydrates: 23gFiber: 6gSugar: 7gProtein: 6g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.