Vegan Chorizo Burgers are spicy, delicious, super easy to make, and they even freeze well for batch cooking! They use easy-to-find ingredients and a tasty homemade spice blend! The Spicy Maple Lime Mayo is out of this world delicious, too.
You’ll love how tasty these are and how easy to make.
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Vegan Chorizo Burgers are EASY to Make!
These are so simple. I used TVP and quick cook oats for a meaty, filling burger.
Just stir together the TVP, oats, spices, etc., and add the hot water. Form into patties and bake, like I did, or fry!
The chorizo spice mix adds most of the tasty flavor. This recipe makes eight good-sized burgers. If you can’t eat these all or are batch cooking just bake or fry and let cool completely. Then freeze on a baking sheet and when solidly frozen store in freezer-safe bags or containers.
Omit the Oil Option
The recipe includes some refined coconut oil. First, refined coconut oil has had the flavor and odor of coconut removed. Unrefined has not. So it’s important to use the refined version if you do choose to use it and you don’t want burgers that taste of coconut!
There is also the option to just omit the oil entirely. This is fine and you’ll still end up with a delicious burger!
If you want to go basically fat and oil-free here you can also omit the spicy maple lime mayo. Just use your favorite fat and oil-free toppings like salsa!
Spicy Maple Lime Mayo for Vegan Chorizo Burgers!
This is so easy to make. Just use your favorite vegan mayo or sandwich spread. We like Hellman’s Vegan Sandwich Spread right now and it’s easy to find locally. Add some of the chorizo spice blend to maple syrup, lime juice, and mayo. Bam, a delicious dressing in seconds.
Here’s a shortlist of choices for vegan mayonnaise!
When I first went vegan there was maybe one vegan mayonnaise, Veganaise. Even that was hard to find … usually only in health food stores and by special order.
- Hellmann Vegan Sandwich Spread
- Veganaise
- Chosen Foods Vegan Mayo
- Sir Kensington Vegan Mayo
- Plant Junkie Sandwich Spread (this one is already spicy!)
- HLTHPUNK Oat Based Vegan Mayo
Serve with your choice of toppings. We used cilantro, lettuce, tomato, onion, squirts of lime, and spicy maple lime mayo. A bit of salsa verde would be good, too.
Vegan Chorizo Burgers with Spicy Maple Lime Mayo
Vegan Chorizo Burgers are spicy, delicious, super easy to make, and they even freeze well for batch cooking! They use easy-to-find ingredients and a tasty homemade spice blend! The Spicy Maple Lime Mayo is out of this world delicious, too.
Ingredients
Spicy Maple Lime Mayo
- 1/4 cup Hellmanns Vegan Dressing and Sandwich Spread or your favorite vegan mayo
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 2 teaspoons chorizo spice blend
Vegan Chorizo Burgers
- 1 cup tvp
- 1 cup instant oats
- 2 teaspoons Better than Bouillon
- 1/4 cup oat flour or other gluten-free flour
- 2 teaspoons ground flaxseed
- 3 tablespoons chorizo spice blend more or less according to taste
- 3 tablespoons refined coconut oil optional
- 2 1/4 cups boiling water
- additional cayenne, salt, pepper, etc
Instructions
Spicy Maple Lime Mayo
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Whisk together all ingredients until smooth and creamy.
Vegan Chorizo Burgers
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Stir together the TVP, oats, Better than Bouillon, oat flour, ground flaxseed, chorizo spice blend, and coconut oil. Stir enough so the ingredients are evenly distributed.
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Add the boiling water and stir to combine well.
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Let sit until mostly cooled or until cool enough to handle.
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Form into burger shapes using your hands or a burger press.
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Place on an oiled or nonstick baking sheet and bake at 350 degrees F for 25 to 30 minutes, until the burgers start to brown and the insides are firm.
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Serve with stopping like onion, cilantro, lettuce, tomato, salsa verde, and the spicy maple lime mayo.
To Freeze
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Burgers can also be frozen once cooked. Spread flat on a cooking sheet and place into the freezer. Once frozen solid, remove and place in freezer bags or an otherwise suitable container. Store in the freezer for up to a couple of months.
XO Lisa
Want more vegan burger recipes!? try these!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Excellent recipe , delicious!
Thanks!!
what can I use as a substitute for the TVP????
Hi there. Good question. I haven’t tried it, but I would think 1/2 cup of sticky rice and 1/2 cup of cooked lentils could work well. Let me know how it turns out!