Soyrizo Guacamole Burger

I have to say, most recipes on this site aren’t made over and over and over again for quality assurance. If I make something once and it turns out exactly how I want it to, I’ll share it with everyone; but occasionally there are recipes that need a little finessing and fine-tuning, this delectable burger being one of them.

Originally, I made these for a Vegan Mexican Food Potluck with some friends, up in Hollywood. The potluck was at a friend’s house, one that you may have heard of. It wasn’t until I got there that I realized that I had seen this place before! It’s the awesome Farmhouse of Hollywood with an incredible backyard and humongous avocado tree, where great things happen.

This place is so charming that I just had to take a couple of photos of it, even then they fall short as far as showing you just how much personality the estate has (I should have taken more!). It’s always fun for me to gather with new people, especially over delicious vegan food. Thank you, Anneke, for sharing your space with us and for the avocados, it made for a good time!

Anyway, I made the first edition of these soyrizo burgers for the potluck and they tasted great, but were a bit too crumbly. The second version was awesome and is where I came up with the idea to roast the jalapeños for the guacamole, but do soyrizo AND tofu really need to be in the same burger? Probably not. So, I have for you the third and final edition of the Spicy Soyrizo Guacamole Burger.

Can I get a hell yeah?

One Year Ago: Blueberry Peach Chia Parfait

Two Years Ago: Chocolate Peanut Butter Oatmeal

Soyrizo Guacamole Burger
Author: 
Recipe type: Dinner, Entree
Cuisine: Mexican American Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A flavorful soyrizo black bean burger topped with spicy guacamole and grilled veggies!
Ingredients
Burger
  • 1-12 oz. Package of Soyrizo
  • 1-15 oz. Black Beans
  • 1 Vegan Egg- Either 1 T. Ground Flaxseed + 3 T. Hot Water OR ½ T. Egg Replacer Powder + 2 T. Hot Water
  • ½-1 T. Liquid Aminos
Guacamole
  • 1 Jalapeño
  • 1½ C. Mashed Avocado
  • 2½ T. Salsa
  • 1 T. Vegenaise
  • 1 T. Fresh Cilantro, Chopped
  • ½ T. Lime Juice
  • ¼-1/2 tsp. Garlic Salt
  • Pinch of Black Pepper
Grilled Veggies
  • 1 C. Red Bell Pepper, Thinly Sliced
  • 1 C. Red or White Onion, Thinly Sliced
  • 1 tsp. Olive Oil
Optional Accoutrements
  • 4 Hamburger Buns
  • Romaine lettuce or Spinach
  • Fresh Tomato Slices
  • Extra Roasted Jalapeño Slices
Instructions
  1. Turn on your grill so that it can preheat. I had my flame at low-medium or approx. 350-375ºF.
  2. Place the soyrizo, black beans, vegan egg and liquid aminos into a food processor and pulse until the beans are small pieces. DO NOT puree the mixture; no one likes a mushy burger.
  3. Tear a large piece of parchment or wax paper into 4 squares. You will form the burger patties on top of these.
  4. I used a 3½" Ring mold to form patties that were ¾" inch high. You can do this by hand, and if you want small burgers, try 3" by ½", which will give you 6 patties.
  5. Carefully, flip the patties onto a lightly oiled grill and cook for about 10 minutes, the bottom of the burgers will be darkened slightly.
  6. While those are cooking, add the jalapeño to the grill and cook until most sides are brown-black. Then place it in a paper bag to cool.
  7. Again, carefully flip the burgers to cook the other side for 5-7 minutes or until the patty is mostly firm and has grill marks. If you made smaller patties, they will not have to cook as long.
  8. Toss the bell pepper and onion in the olive oil and grill until wilted, but not burnt. Set aside.
  9. When the veggies are on the grill, take the jalapeño out of the bag; peel it and slice it, removing the seeds.
  10. Add it to a food processor along with the avocado, salsa, vegenaise, cilantro, lime juice, garlic salt and black pepper. Pulse until chunky but evenly mixed. Add more salt and pepper if you desire.
  11. Order of Burger Assembly (from bottom to top): Bottom bun, greens, Soyrizo burger, grilled veggies, guacamole, Optional extra jalapeño, tomato slices, then top bun.
  12. Serve with margarita to complete this pseudo-Mexican meal!

Have a great weekend, everyone! :)

16 Comments

Filed under Healthy Recipes, Holidays, Savory Recipes

16 Responses to Soyrizo Guacamole Burger

  1. Hell yeah!!!!! Jackie, that loooooooooks sooooo good. This will be clipped in my “food porn” folder. I love the soy rizo from Trader Joe’s, so good, with vegan nachos, too! Btw, beautiful charred jalapeños, I love the heat from these little babies! Miam miam miam…..can you be my personal chef?! x

    • Jackie @ Vegan Yack Attack!

      Of course I’ll be you personal chef! But, only if we can take turns cooking for each other. ;)

      Also, I think that the climate down here is slightly better for Avocados than Oregon because it’s warmer. These ones were definitely creamy!

  2. I just bought some Trader Joes soy chorizo for chili but now it might be in burgers instead!

    • Jackie @ Vegan Yack Attack!

      If you end up making them, let me know! Otherwise, I know that soyrizo in chili would be SO delicious. :)

  3. That looks perfect and I think your pictures show the atmosphere pretty well. Can I ask what exactly soyrizo is? Is it some kind of spiced mince meat? I would love to make these, but have no idea what to substitute.

  4. Wow, these look good! Insanely jealous of your friend’s avocado tree! I’d be eating guac every day if I were her :) I can’t get soyrizo over here to make the burgers but I’ll definitely have to make your roasted jalapeno guacamole.

  5. These look fantastic, I would slater on even more guac.

  6. Wow, these look amazing! I can only imagine the wollop of flavor this packs with Soyrizo and all of that gorgeous guac!

  7. These have amazing colors and have to taste just a fine! I never tried Vegan mayo in my Guac so thanks for that and of course for the recipe for these delicious burgers. Black bean burgers can only go so far to replace hamburgers but these look like they’ll leave beef behind without a thought.

  8. Oh yum, this one looks really good. I have a weakness for soyrizo, and would to put it somewhere besides taco.

  9. I can never get enough soyrizo. Ever. I think it’s probably the closest mock-meat to the real deal that there is. I can’t wait to fire up the grill this weekend and give this a try!

    • Jackie @ Vegan Yack Attack!

      I totally agree! The first time I tried it, I was skeptical. After the first bite, I knew that I’d be using it many more times in the future. SO good!

  10. God, these look good! Now I have a hunger only soyrizo can cure!

  11. Geore

    Louisville, KY. – As of late August, 2013, Trader Joe’s was not ordering/receiving any Soyrizo from the maker. We’ve been buying this product all year and since then not only Trader Joe’s, but Kroger and Wal-Mart have not carried soy chorizo.

    We’ve asked the manager of our local Trader Joe’s repeatedly about this product and he’s told us that something was being changed (lable/formula/process) at the factory but that it would be available again soon. He could not give us a better time frame than “soon.”

    It is now late November, 2013 and still no soyrizo. Guess we can’t make these appealing burgers yet.

    To add, a friend of ours who lives in Lincoln, CA., recently visited and said he can still buy Soyrizo there as of early November.

    We found three makers online but all are in California – Melissa’s, El Burrito, and Frieda’s.

    This soyrizo is the best thing to happen to us vegans. We love it and used in a lot of dishes. My wife makes the best bean/soyrizo dip in the world.

    signed: Jealous in Kentucky

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