Black Bean Burger Scramble with Avocado Salsa

The salsa and black bean burgers can be prepared the night before and refrigerated.

For the salsa:
Combine the avocado, cherry tomato, chopped cilantro, diced red onion, diced jalapeno, olive oil, lime juice and balsamic vinegar in a bowl. Set aside. If prepared the night before, let it sit out at room temperature for 30 minutes and stir before using.

For the black bean burger:
Heat the broiler in your oven.

Combine cooked rice, rinsed black beans, egg, 1/2 of the chopped scallions, chopped cilantro and cheese in a food processor. Mix for 2 minutes or until thoroughly combined.

Add remaining scallions and the diced jalapeno and red bell pepper to the mixture. Form it into 4 medium-sized patties, about 1/2 inch thick and place on a broiler pan. Broil for 5 minutes on each side or until browned and crispy.

In a pinch, I have used Morning Star Spicy Black Bean Burgers, but homemade is better.

For the assembly:
Prepare your eggs as desired. I like mine with scrambled eggs, my husband likes his with poached eggs.

Warm the black bean burger if you made it the night before.

Plate the burger, top with your prepared eggs, and top your eggs with the avocado salsa.

This is one of my family’s favorite breakfasts. And it’s great for brunch or to serve to company as most of it can be prepared ahead of time. Enjoy!