Listen, don’t get us wrong. We love avocado toast as much as the mimosa-guzzling millennial at the next brunch table over.
It’s tasty, it’s nutritious, it photographs well, and, according to many baby boomers, if we just stopped eating it, maybe we could afford a gosh darn house!
Jokes aside, Epicurious recently made a bold statement when they announced that they were pushing avocado aside in favor of…peas?
eedless to say, the internet had some thoughts.
But it got us thinking. Why not peas? After all, there was a time not long ago when Brussels sprouts were the most reviled of vegetables, spurned by kids and adults alike. Now, you can’t walk into a trendy, Edison light bulb outfitted restaurant without tripping over a maple covered sprout. Peas, as it goes, are actually incredibly healthful and nutritious little orbs. They contain a ton of necessary vitamins, are high in fiber, and low in calories.
Still, we were skeptical. That is, until we stumbled across this Del Monte recipe for Avocado Sweet Pea Toasts. Our editors recently attended an unveiling of some of the canned vegetable mainstay’s new products, where they were also treated to tastings of some healthy (and easy to prepare) recipes. And, to their surprise, these pea-heavy toasts were a major highlight!
These toasts don’t eschew avocado entirely, but rather supplement that gooey green goodness with a can ofDel Monte Sweet Peas. And readers, as in the fabled tale of the Princess and the Pea — it made a noticeable difference! The end result is surprisingly light, super fresh, and perfect for a nutritious summer snack.
Prep time 10 min.
Cook time 20 min.
2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained
1 tsp. lime zest
1 large egg
1 medium ripe avocado, halved and pitted
1/2 cup coarsely chopped fresh cilantro, divided
2 Tbsp. finely chopped jalapeño
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 tsp. ground black pepper
1 lb. ground chicken
4 Tbsp. vegetable oil, divided
1/2 tsp. chili powder
1 medium lime
1/4 cup crumbled Cotija cheese
4 split large hamburger buns
4 Tbsp. chipotle mayonnaise
1 tomato, sliced into 1/4-inch slices
4 leaves butter lettuce
- Heat oven to broil. Place drained corn in an even layer on a large baking sheet lined with a few layers of paper towels; set aside to dry.
- Combine lime zest and egg in a medium bowl and whisk with a fork to combine. Scoop out the avocado flesh with a spoon and add to bowl. Add 1/4 cup cilantro, jalapeño, salt, cumin and pepper. Smash with the fork to combine into a chunky paste. Add chicken and mix until just combined.
- Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Scoop the chicken mixture into the pan in 4 portions (a heaping 1/2 cup each), and use the back of a spoon to flatten into burgers that are about 4-inches wide. Cook until browned and no longer pink inside, about 5 minutes per side.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add corn and cook until starting to brown, about 3 to 5 minutes. Add chili powder and cook 1 minute. Remove from the heat. Sprinkle with remaining 1/4 cup cilantro, squeeze juice from one lime half over corn, and toss to combine. Transfer to a serving bowl and sprinkle with cheese.
- Place bun halves cut-side up on a baking sheet and broil until toasted and golden brown, 1 to 2 minutes. Serve burgers on buns with mayonnaise, tomato and lettuce alongside the elote salad.
TIP: Ground chicken is very sticky, so it is easiest to just drop the mixture directly into the pan and press into burger shape with the back of a spoon.