Smokin’ Chorizo Burgers

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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


  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! P1120291sP1120309s
  4. Enjoy eating whole!P1120321s


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