July 15, 2010

Delicious Creations: Meatless Chorizo Burgers with Sweet Potato Fries

This burger is so tasty! We gobbled ours up in a matter of minutes. 

M said, "these dinners always go too fast." He was right. Whenever it is "meatless burger" night, whether it's bean burgers or this new chorizo burger, we tend not to come up for air. We are quickly left with empty plates, as if dinner never happened. The evidence, though, is in our big smiles. There were many smiles last night.

My love for soy chorizo is no secret. Yet I longed to make it more versatile, to reach past the expected creations of enchiladas or chili. Why not a soy chorizo burger? As long as I could make the ingredients stick together, shaped into burger form, it could just work. And it did!

The soy chorizo is so flavorful on its own, the burger patty barely needs additional spices. Browned under the broiler, the patty becomes toasty on the outside, yet stays soft, meaty, and perfectly moist on the inside.

These burgers were made over-the-top delicious with the right toppings. First, the thick, melted Manchego cheese: its cool, smooth flavor was the perfect compliment to the spicy burger. Then, the creamy salsa sauce smothered on top was the ultimate condiment. With all of these incredible flavors sandwiched between a big, soft bun, nothing else was needed. 

Our silence said it all as we devoured every last crumb.

Soy Chorizo Burgers: makes 2 burgers
1/2 small Spanish onion
1 clove garlic
1 egg
1 T. Worcestershire Sauce
1/2 cup whole wheat breadcrumbs
1/2 casing of soy chorizo
1 t. chili powder
1 t. Cayenne pepper
2 oz. sliced Manchego cheese
2 soft buns
Salsa spread, recipe below

In food processor, chop the onion and garlic. Add the egg and pulse until blended. Add the breadcrumbs and pulse together with the Worcestershire sauce and the spices. Transfer to a large  bowl and stir in the soy chorizo. Shape into two patties and cook under the broiler until lightly browned, or in a pan. Flip over to the other side, then in the last two minutes top with Manchego cheese and toast the buns if desired.

If you don't have a food processor, you can simply chop the onions and garlic and combine all other ingredients.

Top with generous dollops of the salsa spread, and serve with Sweet Potato Fries.

Salsa Spread:
Stir together 2 T. light or regular mayonnaise with 4 T. salsa. Add salt, pepper, and any desired spices.

1 comment:

  1. Hi! I just stumbled onto your blog. I love how vegetarian/vegan friendly your posts are. I find lots of inspiration from non-vegan blogs, and adapt tons of recipes, because I think the veg-o-sphere can get kind of repetitive. Today I saw a chorizo burger at a restaurant and got inspired. One google search later, and I found your blog. Can't wait to try these out! Thanks for the recipe!



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