Thanksgiving Leftover? No worries Avocados from Mexico got your back

Posted November 27, 2013 by Astrid in MatriPuntos

Adding fresh avocados from Mexico to your favorite Thanksgiving leftovers turns into a creative vegetarian meal in minutes! These nutrient-packed veggie burgers are spiced up with cumin and cilantro along with avocado featured in the patties and on top. Serve on whole wheat or multi-grain buns along with your favorite condiments and avocado, lettuce and onion slices.

Screen Shot 2013-11-26 at 6.53.12 PMLeftover Thanksgiving Veggie Burgers


  • 1½ cups cooked wild rice or brown rice
  • ¾ cup mashed potatoes
  • ½ cup cooked green beans, chopped
  • 1 large avocado from Mexico, pitted, peeled and mashed
  • 2 tablespoons minced scallions
  • ½ cup whole wheat panko crumbs or breadcrumbs
  • 1 teaspoon cumin
  • 1 egg white
  • ¼ cup fresh cilantro, chopped
  • ¼ teaspoon salt (if no salt used in mashed potatoes, green beans or rice)
  • 6 whole wheat hamburger buns


  • 1 large Avocado from Mexico, pitted, peeled and sliced
  • 6 red onion slices
  • 6 Romaine lettuce leaves


In a large bowl, add cooked rice, mashed potatoes, green beans, avocado, scallions, panko crumbs, cumin and egg white. Mix together with your hands and divide into six portions. Shape into six 3-inch patties that are approximately ½-inch thick.

Coat a large skillet with cooking spray and place over medium heat. Cook burgers for 5 minutes, flip and cook another 5 minutes. Carefully remove from skillet and keep warm in oven until ready to serve.

For serving, place each burger onto a bun and top with fresh avocado slices, red onion slices and romaine leaves.


Roasted Green Bean Medley with Avocado Vinaigrette

Screen Shot 2013-11-26 at 6.53.33 PM

Give your Thanksgiving green bean dish a wakeup call with this delicious and colorful recipe. Green beans are roasted with shallots until they are sweet and crisp -dried cranberries add sweet tart flavor while chopped fresh avocados from Mexico add nutrient-rich goodness. Drizzle with creamy, tangy avocado dressing then serve – and get ready to share the recipe after your guests try this!


For green beans:

  • 2 ¼ pounds green beans, washed and trimmed
  • ¼ cup sliced shallots (about 2 large)
  • 2 tablespoons canola oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 avocados from Mexico, pitted, peeled and cut in half, divided
  • 1 teaspoon lemon juice

For dressing:

  • 2 tablespoons canola oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 1/3 cup reduced-sugar dried cranberries


Preheat oven to 425 degrees Fahrenheit. Coat a roasting pan with cooking spray.

In a large bowl, toss green beans, shallots, 2 tablespoons oil, ¼ teaspoon black pepper and ¼ teaspoon salt. Spread green beans on roasting pan and roast for 10-12 minutes, or until green beans start to brown, stirring a few times during cooking process.

While beans are cooking, cut 3 halves of avocado into cubes (save remaining avocado half for dressing.) Put into small bowl and toss with lemon juice to keep from browning. Set aside.

To make dressing, add to blender (or use hand blender) remaining avocado half, 2 tablespoons oil, vinegar, mustard, ¼ teaspoon pepper and ¼ teaspoon salt. Process until smooth and thick. Add 1 or 2 tablespoons of water to thin out the dressing to your liking.

To serve, arrange green beans on a serving plate and toss cubed avocados on top. Drizzle with avocado dressing and sprinkle with dried cranberries.

About the Author


Periodista con más de 7 años de experiencia en el mundo de las comunicaciones donde ha tenido la oportunidad de entrevistar a grandes celebridades, politicos y personalidades influyentes. Ella posee un bachillerato en Periodismo y una Maestría en Periodismo Multimedios de Florida International University. En el 2012 fundó una plataforma digital dirigida al mercado hispano. Rivera también es la anfitriona del programa radial Miami Despierta.


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