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.