AFC Chorizo Sausage Burger

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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)

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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.

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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.

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