Vegetarian Chorizo Burgers

These vegetarian chorizo burgers w/ Grilled Poblano & Cilantro Pesto are super flavourful - a rainbow of colours, textures, and flavours.

Originally Posted October 7, 2016. Updated 1/8/2021

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 burgers recipe 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.

Vegetarian Chorizo Burger

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!

(Though, let’s be real, Smoked Serrano Powder is definitely one of my top 3 favourite spices to use, so you should totally get some if you don’t already have it!)

Enjoy!

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5 from 1 vote

Vegetarian Chorizo Burgers with Grilled Poblano & Cilantro Pesto

These are gorgeous and flavourful burgers - a rainbow of colours, textures, and flavours. You won't miss the meat!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Vegetarian

Servings: 4 Burgers

Calories: 689kcal

Author: Marie Porter

Ingredients

Cilantro Pesto

• 3 cups Cilantro
• 2 Garlic cloves Pressed or minced
• 1 Green Onion
• ¼ Cup Olive Oil
• 1 teaspoon Lime Juice
• Salt and Pepper

For Burger Patties

• 14 oz Soy Chorizo We used “LightLife” brand
• 14 oz Meatless Vegetarian Sausage We used “LightLife” brand
• ½ Small Onion Grated
• 2 Garlic cloves Pressed or minced
• pinch Smoked Serrano Powder

For Assembly

• 2 Poblano Peppers
• Olive Oil
• Salt and Pepper
• 4 Hamburger Buns of choice
• Queso Fresco Slices Optional
• 1 Small Red Onion Thinly sliced
• 1 Avocado Sliced

Instructions

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

• Heat grill.
• 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.

To Assemble

• Stack a poblano slice, burger, cheese slice(s), onion, and avocado on each burger bun. Top with cilantro pesto, serve immediately.

Nutrition

Calories: 689kcal | Carbohydrates: 52g | Protein: 50g | Fat: 32g | Saturated Fat: 5g | Sodium: 1974mg | Potassium: 839mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1133IU | Vitamin C: 62mg | Calcium: 109mg | Iron: 28mg

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