SOYRIZO SOUTHWEST BURGER
Our spicy guacamole-topped Soyrizo Southwest Burger is the perfect way to kick off grilling season. The mouthwatering guacamole was made fresh with Red Gold Tomatoes! (Sponsored Post)
Ingredients
- 2 lbs vegan "ground meat"
- ½ lb soyrizo
- 2 tablespoon vegan Worcestershire sauce
- 2 tablespoon dried minced onion
- 2 garlic cloves minced
- 2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 2 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried cilantro
- ¼ teaspoon cayenne pepper
- 1 14.5 ounce can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1 cup chopped onion
- 3 avocados peeled, pitted and mashed
- 1 lime juiced
- 1 tablespoon chili powder
- ⅛ teaspoon red pepper
- 10 hamburger buns
Instructions
- Mix together vegan "ground meat" and soyrizo with vegan Worcestershire sauce, dried onion and garlic. Form into 10 even patties.
- Mix 1 teaspoon salt, paprika, 1 tsp cumin, oregano, cilantro, and red pepper in a flat dish. Place each hamburger patty in the dish and coat thoroughly with spice mix.
- Combine petite diced tomatoes, onion, avocado, lime juice, 1 teaspoon salt, 1 tsp cumin, chili powder, and red pepper. Chill avocado topping before serving.
- Grill burger over high heat for about 2 minutes per side, then remove from heat and grill an additional 6 minutes on indirect heat. This can be achieved by using a higher rack found on many gas grills or by placing the coals on only one side of a charcoal grill.
- In the last minute of grilling, place buns cut-side down on grill. Remove and serve burgers on toasted buns topped with guacamole spread.
Notes
This recipe was adapted from Red Gold Tomatoes' Chorizo Southwest Burger.
Tried this recipe?Let us know how it was!