AFC CHORIZO SAUSAGE BURGER
Using four pre-made ingredients we developed a unique Chorizo Sausage Burger!
Makes approx. 20 medium-size burgers
14 oz. pkg. thawed Gimme Lean Veggie Sausage
12 oz. pkg. Tofurky Plant-Based CHORIZO CRUMBLES
4 oz. container Follow Your Heart Parmesan shreds, a little over 1 cup
2 c. fresh rye bread crumbs – I used Earl Of Sandwich Jewish rye ( 2 lg. deli-size slices)
1- Place all ingredients in large mixing bowl. Using clean hands or gloves mix and mash till ingredients are thoroughly and evenly dispersed throughout dough.
2- Pinch off about 1/4 cup dough, squeeze in palms of hands and roll till smooth. Press between palms evenly, then finish rounding edges and evening the thickness on board or counter top.
3- When stacking uncooked burgers for frying later, separate with pieces of wax paper, parchment paper or aluminum foil. Plastic wrap gets too messy; you need something firmer.
4- Pan-fry by placing a little olive oil in frying pan and heating over medium heat till very hot. Roll oil around pan to evenly brush the cooking surface.
5- Place burgers in pan; fry 4-5 minutes on each side without squishing them down with spatula. Flip carefully and only once. Remove from pan to plate and let set a couple minutes before placing on bun with condiments.
Notes: Rye bread crumbs make better fresh bread crumbs because they’re drier and coarser in texture. No need to remove crusts.
I was expecting the chorizo sausage to be super hot, but it wasn’t. Nice.
To make crumbs: Break rye bread into pieces, place in food processor or blender and process till evenly crumbly.
New POSTS COME TO YOU!
Couscous Morouscous Salad
Sharon’s Birthday Repast
PROMISES MADE FOR KEEPING
AFC Green Olive Roasted Pepper Cheese Sauce