This Walnut Chorizo Burger is my new fav! I may say that about a lot of my veggie burgers, but this one is packed with chorizo flavors and topped with veggies to match; roasted jalapeño and bell peppers, caramelized onions, avocado and chipotle mayo. Right up my alley!
The recipes stems from coming up with new ways to use my Pecan Chorzio. I figured using it in a veggie burger would be amazing and, man, was I right! Instead of using pecans, I used walnuts since that’s what I had on hand and, well, they’re healthier too!
Now, the ingredient list isn’t the shortest thing ever. It takes 18 ingredients to get this flavor profile, but there’s no need to be intimidated! 11 of those ingredients are common household spices and the rest are other common ingredients that you also probably have around the house!
Other than the chorizo-spiced walnuts, these burgers consists of protein-packed chickpeas, cilantro and lime juice. The flavor profile of this burger is insanely delicious and totally drool-worthy. It’s definitely worth giving a shot! If you do, just be sure to tag @bunnysbite and let me know how you like it!
Enjoy!
Walnut Chorizo Burger (V/GF)
Ingredients
Patties
- 1 cup raw walnuts
- 1 tbsp garlic powder
- 1/3 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 3 tbsp apple cider vinegar
- 1/2 tbsp olive oil
- 1 15 ounce can chickpeas drained and rinsed
- 1 packed cup fresh cilantro
- 1/3 cup gluten-free bread crumbs (I use Glutino’s brand)
- Juice from 1 lime
Toppings
- Vegan mayo mixed with a touch of chili powder and paprika
- 1 avocado mashed
- fresh cilantro minced
- 1 tomato sliced
- 1 white or yellow onion thinly sliced and caramelized
- 1 red bell pepper roasted
- 2 jalapeños (stems and seeds removed) roasted
- 4 buns gluten free if necessary!
Instructions
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Finely chop the walnuts and transfer to a bowl with all 11 seasonings and the apple cider vinegar. Stir until fully combined.
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Add the oil to a frying pan over medium-high heat. Once oil is hot, add the walnut mixture. Then, add the bay leaves and stir together.
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Cook for 5 minutes and stir occasionally to avoid burning.
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Remove bay leaves and discard. Then, transfer the walnut mixture to a food processor with the drained chickpeas, cilantro, bread crumbs and lime juice and process until fully combined. You can process in until smooth or leave it a little chunky.
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Let mixture chill in the refrigerator for at least 20 minutes.
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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Form mixture into 4 equal sized patties.
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Bake for a total of 40 minutes, flipping halfway through.
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Assemble burger Enjoy!
If you like this recipe, then you’ll love my Pecan Crusted Burger with Maple Dijon Slaw, Black Bean Burger with Almond ‘Cheddar Cheese’ and my Garlic Fries with Garlic Aioli!
Just a question… why bake, not grill? Is there a reason for this as it seems to add extra time. Also, i have found Aquaphaba a good oil substitute.
Ok, just made this, and have to say…best chorizo ever. I could eat that all day. But have to point out (to be a bit of an editor) that there are a couple omissions from the recipe…as in how many bay leaves? what temperature to bake the patties? when to put in the veggies to roast… I set oven to my roasting temp of 400, and roasted my jalapeno, onion, and red peppers while my chorizo chilled. kept roasting them and the patties cooked (until they looked roasted enough…I like ’em a little black). After flipping is when I mashed my avocado, mixed up the mayo. THIS IS A GREAT RECIPE. We are all in love with it.