These burgers taste great both baked and sautéed in a hot cast iron skillet!  TIP: These are great frozen! Double or triple the recipe and form your burgers.  Lay a piece of parchment or wax paper between them and place in freezer-proof bags.  When ready to eat, preheat your oven to 400 degrees Fahrenheit and bake for 15 -20 minutes on one side and carefully flip over.  Bake for another 15-20 minutes, until each side is golden.

Ingredients (makes 10 5-inch burgers)

• 2 packets of vegan chorizo, such as Frieda’s Soyrizo
• 10 mini sweet peppers, chopped
• 10 baby bella mushrooms, chopped
• 3 ½ Cups cooked quinoa
• 3 cloves of garlic, minced
• 3 teaspoons smoked paprika
• 1 Tablespoon cooking oil (I used grape seed oil)
• Salt to taste

Directions:

1. Preheat your oven to 400 degrees Fahrenheit.  In a medium saucepan on medium-high heat add your cooking oil, minced garlic, and sweet peppers, sauté for 3 minutes.  Toss in your baby bellas and cook until tender, about 5-7 minutes.
2. In your food processor add your sauté pan ingredients, chorizo, cooked quinoa, paprika, salt, and pulse to combine. Your mixture should hold together when you form your burgers; however, if they are having a little trouble add 1 Tablespoon of extra virgin olive oil at a time until they come together.
3. Using 1/3 Cup per burger, form each burger about ½ inch thick and 5 inches wide.  Carefully place each burger on a greased baking sheet.  Pop them in the oven and bake for 15-20 minutes, until golden, and carefully flip over.  Cook for another 15-20 minutes, until golden.   I paired my burger with my Creamy Roasted Red Pepper Sauce and WOW did it accentuate the flavors! 

4. Enjoy eating whole!