Smoked Southwestern Burgers


It’s raining here at my house today. Hard. So, I thought I would send out some sunny vibes by posting my latest “for the grill” creation.

The family and I have been enjoying burgers quite regularly now that official grilling season has begun. We created this burger because we had a tube of soyrizo ( I can’t remember which brand, but I know it’s gluten free and pretty readily available), and we wanted to grill it, but there is absolutely no way to grill that stuff unless it is combined with some additional and pretty sturdy ingredients. It will crumble through even the tightest of grill grates, which can make an otherwise super-fun BBQ… totally suck.

So after a few attempts, with the results being rather mediocre burgers, this little gem was born. The real kicker for this recipe is smoking the burgers. It seals in all the “Southwestern” flavor with an extra dose of awesome.


Smoked Southwestern Burgers


  • 1 can black beans, drained
  • 1 cup soyrizo, crumbled or packed
  • 1 1/2 cups cooked brown rice (I cooked my rice with a veggie bouillon cube thrown in the water)
  • 4 crimini mushrooms, chopped
  • 1/2 cup finely chopped green bell pepper
  • 3 tbsp masa (corn) flour
  • salt to taste
  • some soaked wood chips to smoke in your grill
  • aluminum foil
  • charcoal grill and charcoal


Combine all the ingredients for the veggie burgers except for the green peppers and masa flour into a food processor. Process for a few seconds, getting about half of the mixture pureed. Don’t puree all of it, though.

Transfer the mixture into a bowl and fold in masa flour, 1 tablespoon at a time, blending well with your hands. Mix in green peppers. If the mixture is too sticky, add more flour until it looks like this:


Next, form into patties and place onto hot grill.


To smoke the burgers, have a look at how Vegan Dad smoked this incredible looking tofu. We followed his directions, for the most part.

My husband went all lumberjack on me and cut down an already mostly fallen down branch from the hickory tree in our yard. He then chainsawed it into 3 inch diameter disks, and placed one piece of the wood after soaking, into a foil pouch with a perfect little hole at the top for allowing the smoke to escape. Pretty impressive, and the hickory flavor was really noticeable.

I’m pretty sure though, that major grocery chains and hardware store alike sell little pieces of wood specifically for smoking your food… in case you don’t have your own tree to use.

So, once you have your foil pouch of soaked wood snugly placed into your charcoal, and the briquettes are nice and hot, place your veggie patties onto the grill. Close the grill lid and let it go for about 10-15 minutes.


Flip them over and repeat. They will be crispy on the outside and tender in the middle when they are done. We also smoked some yummy asparagus alongside our burgers.


I ate mine double stacked, sans bun, with a ton of mustard and ketchup on top.

That’s my husband’s PBR in the background, not mine.


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8 Responses to Smoked Southwestern Burgers

  1. […] burger is a smoked Southwest slider type of bean burger. Back when I first saw the recipe I wanted to make them immediately. […]

  2. […] burger is a Smoked Southwest slider type of bean burger. Back when I first saw it I wanted to make them immediately. They look […]

  3. These look like my dream burger! I love love love soyrizo SO much but they don’t have it here. I only had it a few times before we left the states and moved back home. I miss it SO much because it adds such a great smokey flavor to whatever you add it too. I usually cooked it up with hashbrowns and it was great, but these burgers look even better. Send me one??? Please???

  4. i love how you smoked the burgers! great recipe!

  5. Joel Luks says:

    Very nice! great idea using masa flour as a binder.

  6. Katrina says:

    I love the look of these burgers, they are so summery!! I’m excited to try them :)

  7. Mihl says:

    These sound perfect! I love smoky burgers. Unfortunately we don’t grill that often. I need to change this.