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Vegetarian Recipe: The Carla Burger With Peach Pico de Gallo

vegetarian recipe

Spicy, savory and sweet, this vegetarian burger recipe is a crowd-pleaser!

Yesterday we got some fab healthy barbecue tips from Top Chef’s and ABC’s The Chew’s Carla Hall. Full of awesome ideas and Southern charm, today Carla is sharing one of her favorite recipes—which is appropriately called “The Carla Burger.”

She worked with MorningStar Farms for the vegetarian recipe and says: “My spicy black bean burger has everything on it I would want as garnish in black bean soup. The peaches in the pico de gallo were inspired by summer’s perfect fruit, which goes beautifully with the spice in the burger.” And, gosh, we just can’t wait to make it!

Recipe: The “Carla Hall Burger”

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.

Prep time: 25 minutes
Total time: 85 minutes
Serves: 4 (1 serving = 1 burger)

Ingredients for Burgers:
4 Spicy Black Bean Veggie Burgers (such as MorningStar Farms, which currently has a Burger Back Guarantee!)
1 medium ripe avocado, pitted, peeled and sliced
1/2 c shredded cheddar cheese (or crumbled Cotija cheese)
4 whole-wheat hamburger buns, split
Lime wedges

Ingredients for Peach Pico de Gallo:
3 medium tomatoes, seeded and finely chopped
2 medium peaches, pitted, peeled and finely chopped
1/2 c finely chopped red onion
1/2 c chopped fresh cilantro, divided
2 to 3 serrano chile peppers, seeded and finely chopped
2 tsp lime juice
1 tsp sugar
1 tsp salt
1 clove garlic, minced

1. For Peach Pico de Gallo, in medium bowl combine tomatoes, peaches, onion, 1/4 cup cilantro, chile peppers, lime juice, sugar, salt and garlic. Let stand at room temperature for 1 hour.

2. Meanwhile, spray grill rack with nonstick cooking spray. Preheat grill to medium-high heat.

3. Grill Spicy Black Bean Veggie Burgers directly over medium-high heat about 6 minutes or until burgers reach an internal temperature of 165ºF 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.

4. Serve burgers on buns. Top each burger with about 1/4 cup Peach Pico de Gallo. Place lime wedges alongside of sandwiches on serving plates.

Now how good does that sound? So good we want someone to come over right now and make it. Maybe we’ll call Carla…Do you eat veggie burgers? What’s your favorite way to top ’em? —Jenn

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