1fuyu persimmonstemmed, sliced, and chopped into small dice (about 1 cup)
2clementine oranges or (1) medium navel orangepeeled, sliced width-wise, and cut into bite sized pieces (about 1/2 cup)
2green onionssliced (both white and green parts)
1red bell peppercored, and cut into small dice (about 1/2 cup)
1anaheim chilecut into small dice (discard seeds if you'd like to keep the heat mild)
1tablespoonfresh orange juice
1tablespoonfresh lime juice
salt and pepperto taste
For the Avocado Cream:
1largeavocadopitted
1/4cupplain Greek yogurtsour cream may be substituted
1/4cuploosely packed cilantro leaves
1limejuiced
1teaspoonhoney
salt and pepperto taste
For the veggie burgers:
8MorningStar Farms Spicy Black Bean Veggie Burgers
8Hamburger 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.