My husband’s recent inability to handle eating pork or beef has certainly been a learning experience for both of us – new ingredients to work with, figuring out how to use them, how they differ from meat based counterparts, etc.
Recently, I was in the mood for a chorizo burger. I had some fun ideas, and didn’t want him to feel left out. So… we came up with a vegetarian chorizo burger for him.
I wasn’t able to actually try these – on account of my own dietary issues – but he was THRILLED with them. He loved the taste and texture, and even preferred it to the real thing. He especially loved all of the contrasts and complimentary flavours / textures in the overall burger.
If you don’t have smoked serrano powder, you can skip it if you would like- it’s good for a little extra kick, but isn’t absolutely necessary!
14ozMeatless Vegetarian SausageWe used “LightLife” brand
2Garlic clovesPressed or minced
pinchSmoked Serrano Powder
Salt and Pepper
4Hamburger Buns of choice
Queso Fresco SlicesOptional
1Small Red OnionThinly sliced
For Cilantro Pesto
Combine cilantro, garlic, onion, olive oil, and lime juice in a small food processor, blitz until a sauce is formed. Season with salt and pepper to taste, cover and chill until use.
Burgers and Poblanos
Crumble chorizo and sausage into a food processor, blitz until broken down and well combined. Squeeze excess moisture out of the grated onion, add onion to processor along with garlic and serrano powder. Blitz to combine.
Remove sausage mixture from food processor, divide into 4 equal sized balls. Form balls into patties – slightly bigger than your buns. Set aside.
Cut poblano peppers in half, lengthwise. Brush poblanos and burgers with olive oil, sprinkle poblanos with a little salt and pepper. Grill until burgers and peppers are seared and heated through.
Stack a poblano slice, burger, cheese slice(s), onion, and avocado on each burger bun. Top with cilantro pesto, serve immediately.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.