Soyrizo Mushroom Patties

06.11.15 by Jackie
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Soyrizo Mushroom Patties Recipe

I usually experiment with new barbecue sauces this time of the season. They're easy to make, store in the refrigerator and everyone loves them with chicken wings or veggie patties (we have a home full of vegetarians).

It's getting hot in the Bay area, and it's time for us to organize a pool party to celebrate the end of school and the beginning of summer holidays. Last night, we prepared soyrizo mushroom patties to go with honey barbecue sauce. The mixture of the patties was made of soyrizo, chopped button mushrooms, liquid smoke, bread for texture and kidney beans for added protein.

Unlike many vegetarian dishes, these burgers won't leave you wishing for meat. The texture is interesting and non-uniform, and the flavor is very bold. It's not a meat substitute, but rather a unique dish unto itself. Little Aria and I loved them too!



Servings: 6 servings
2 slices day-old bread
2 cloves garlic, finely minced
6 tablespoons vegetable oil (or any neutral oil)
1 shallot, chopped
1½ cups red kidney beans, drained
2 teaspoons red chili flakes
2 tablespoons Italian parsley, finely chopped
¼ cup leeks (green parts only), finely chopped
¼ teaspoon liquid smoke (optional)
¼ teaspoon oregano
1½ teaspoons smoked paprika
2 eggs, lightly beaten
1 cup soyrizo, store-bought
2 cups button mushrooms, coarsely chopped
1½ teaspoons salt
½ teaspoon black pepper
2 cups honey-flavored barbecue sauce (recipe follows in the tip section)


For the veggie patties:

Heat the vegetable oil in a large pan, add the leeks and cook for 4-5 minutes until fragrant. Add the garlic and cook for 1 minute.Transfer to a bowl, leaving as much oil as possible in the pan.

Place the bread in a food processor and pulse until it becomes a coarse mill. Set aside.

Lightly oil the bowl of the food processor with a silicone brush. Add the kidney beans. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the garlic, raw shallots, leeks and pulse 3-4 times. Transfer the paste into a bowl. Add the soyrizo, mushrooms, red chili flakes, oregano, paprika, liquid smoke, bread, parsley, the eggs and 2 tablespoons oil from the pan. Using a spatula, mix well. Adjust seasoning with more salt and pepper if necessary.


Using the same non-stick pan, re-heat the vegetable oil. 

Divide the veggie mixture into 12 equal portions and form small patties. 

Place the patties in the hot pan. Cook until a crisp outlayer is formed. Flip the patties and cook over low heat for about 3 minutes. Remove from the pan.

Cover a serving platter with the barbecue sauce and place the veggie patties on top. Garnish with parsley.

Serve warm.

Bon appétit!


For the honey-flavored barbecue sauce: In a saucepan, heat 2 tablespoons vegetable oil. Add 1 chopped yellow onion and cook for 5-8 minutes until softened and lightly golden. Add 1 teaspoon cayenne pepper (to taste), 6 tablespoons red wine vinegar, 1 tablespoon whiskey, ¼ cup light brown sugar, 3 tablespoons fruity honey, ¼ cup dark soy sauce, ½ cup ketchup and juice of 1 lemon. Complete with about ½ cup water. Mix well, bring to a boil and cook over low heat for 6-8 minutes. Thin the mixture with ¼ cup water (up to ½ cup). Cook for 15-20 minutes until the mixture thickens. Let cool, then transfer to a blender. Gradually add 6 tablespoons extra virgin oil. Adjust seasoning and store in the refrigerator until ready to use.

For a kid-friendly version of the sauce, you can substitute ½ teaspoon of imitation brandy extract for the whiskey.

See the last post: Mango Salsa Appetizers


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