Chipotle Veggie Burgers with Mango Guacamole and Cheesy Jalapeno Rolls

Chipotle Veggie Burgers with Mango Guacamole
and Cheesy Jalapeno Rolls

It's summer.  And for those of us with small children, we're constantly singing tidbits of Olaf's song..."IN SUMMERRRRRRRR!" (blast you Disney!)  But, we're also trying to look good in our bikinis, keep the kids busy AND have a healthy dinner on the table or a healthy burger on the barbeque.

I've been working on the perfect veggie burger recipe for ages, and I finally got it right!  Everyone knows about my affinity for Mexican food and the entire genre of Southwest flavors, so my Chipotle Veggie Burger is a perfect tribute to summer, the Southwest and bikini season !!!!!

Chiptole Veggie Burgers with Mango Guacamole and Cheesy Jalapeno Rolls

Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 6 Burgers

For the Cheesey Jalapeno Rolls:

Ingredients:

• 6 Brioche or Challah Rolls
• 1 Medium Serrano Chile, very thinly sliced
• 1 cup Colby Jack Cheese, Shredded

 Steps:

1. Heat oven to broil. 
2. Slice the rolls open and place the tops flat on a cookie sheet. 
3. Place 3-4 thin slices of the Serrano chile on top of each of the rolls. 
4. Spread the cheese evenly on top of the chile slices. 
5. Place in the broiler and melt cheese for about 1 minute, until slightly browned and bubbly. Remove from heat and set aside. 
6. Place the bottoms of the rolls on the cookie sheet and place them in the oven for about 1 minute, toasting them slightly. Remove from heat and set aside.

For the Mango Guacamole:

Ingredients:

Chipotle Veggie Burgers with Mango Guacamole
and Cheesy Jalapeno Rolls

•  2 Medium Avocados, peeled, seeded and chopped
• 1 Large Mango, peeled, seeded and chopped
• 1 Roma Tomato, chopped
• 2 Scallions, chopped
• 2 tablespoons Fresh Cilantro, chopped
• 1/2 Medium Lime, juice only
• 1/2 teaspoon Garlic Powder
• Salt and pepper to taste

 Steps:

1. In a large mixing bowl combine the chopped avocados, mango, Roma tomato, scallions, cilantro, lime juice and garlic powder. Season with salt and pepper to taste. Stir until combined and set aside.

For the Chipotle Veggie Burgers:

Ingredients:

• 12 ounces White Mushrooms, sliced
• 1/2 cup Frozen Yellow Corn Kernels
• 1/2 cup Red Bell Pepper, seeded and chopped
• 2 Medium Cloves Garlic, minced or pressed
• 3 tablespoons olive oil, plus 3 more, if needed
• 2 15 oz. cans Black Beans, drained
• 1 large egg
• 1/4 cup bread crumbs
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• salt and pepper, to taste

Steps:

1. Heat 2 tbsp. olive oil in a large skillet on high heat. Add the mushrooms, corn kernels, chopped bell pepper and pressed garlic. Season with salt and pepper to taste. Stir and continue to cook on medium heat for 7-10 minutes, until everything is browned and the liquid from the mushrooms is cooked off. Remove from the heat and allow to cool. 
2. In a food processor, add the drained black beans, bread crumbs, the cooled mushroom mixture, cumin, paprika, chili powder and chipotle powder. Season with salt and pepper to taste. Pulse to combine and then mix for about 30 seconds until the mixture is thick and fairly smooth.
3. Transfer the mixture to a large mixing bowl. Add the egg to the mixing bowl and mix it in with your hands until it's completely incorporated. 
4. Form the mixture evenly into 6 ball shaped rounds. Heat 1 tbsp. olive oil in a large skillet on medium heat. Add two of the black bean balls, pushing them down in the pan to create a patty about 1/2 inch thick and about 3-4" in diameter. Cook on medium heat for 3-4 minutes, until browned. Flip over and cook for 3-4 minutes on other side, drizzling more olive oil into the pan if necessary. Repeat with the other burger patties, cooking them two at a time.

To Build the Burgers:

Ingredients:

• 6 Cheesy Jalapeno Rolls
• 6 Chipotle Veggie Burgers
• Mango Guacamole
• 1 1/2 cups shredded leaf lettuce

Steps:

1. Place the bottom of the 6 Cheesy Jalapeno Rolls on a large serving dish. 
2. Place the six Chipotle Veggie Burgers on top of the roll bottoms. 
3. Divide the shredded lettuce evenly on top of the burgers. 
4. Spoon the guacamole evenly on top of the lettuce. 
5. Place the tops of the rolls on top of the guacamole. Serve immediately.

Chipotle Veggie Burger with Mango Guacamole
and Cheesy Jalapeno Rolls