Roasted Tri-Color Pepper Spread
- 1/2 large red bell pepper, seeded and chopped
- 1/2 large yellow bell pepper, seeded and chopped
- 1/2 large poblano pepper, seeded and chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 3 Tablespoons olive oil
- kosher salt
- crushed black pepper
- 3 ounces feta, crumbled
4 Hamburger buns
4 slices tomato slices (optional)
romaine lettuce leaves (optional)
4 MorningStar Farms Spicy Black Bean Patties, thawed
In a large non-stick skillet, heat olive oil on medium heat. Add peppers and saute for 5-7 minutes. Increase heat to medium-high and add onions and fry mixture for 10 minutes until peppers appear blackened. Add minced garlic and remove from stove. Add pepper mixture to a food processor and pulse. Place blended pepper mixture and stir in the crumbled feta, kosher salt and black pepper to taste.
Grill thawed black bean patties on non-stick pan with 2 Tablespoons oil and cook for 5 minutes on one side and flip. Cook on the opposite side for another 5 minutes.
Toast hamburger buns on skillet.
Assembly
Place black bean patty on bottom of hamburger. Add 2 Tablespoons of pepper spread and add one slice of tomato and fresh lettuce.
I enjoyed one without fresh veggies and one with and they were both delicious.
