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Chopped Challenge Thursday: Tofu, Chorizo, Raspberries and Ginger

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This weeks Chopped Challenge Thursday combined a scrumptious assortment of ingredients including Raspberries from my friend and fellow blogger Olivia Reyes over at Give with Liv, Chorizo from Rafael Ocampo, Ginger from Ronni Haragos and Tofu from Stephanie VandenBerg.

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I took these ingredients as an opportunity to create another wonderfully gluten-free and vegetarian burger for the new year!

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One of my favorite “Chopped Challenge” dishes to date is the Sweet Potato Quinoa Burger I created back in October.

The dish I created today is similar in that it is rich in fiber and vitamins, without the gluten or meat, yet it combines its own unique ingredients including red lentils and soy chorizo!

I also topped this delectable burger with a Raspberry Avocado Salsa with freshly grated ginger, lime juice and cilantro!

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Ingredients (Soy Chorizo Veggie Burgers – makes 12)

  • 3/4 cup red lentils
  • 2 cups water
  • 14 oz firm tofu
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 12 oz soy chorizo
  • 1 red bell pepper (diced)
  • 1 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 3 garlic cloves (minced)
  • 1/2 lime (juiced)
  • 1 tsp fresh cilantro (chopped)
  • 1/2 cup fresh spinach
  • 2 eggs
  • 1/2 cup rice chex crumbs
  • 1/4 cup cotija cheese (for topping)

Ingredients (Raspberry Avocado Salsa)

  • 6 oz fresh raspberries
  • 2 avocados (diced)
  • 1/2 red onion (diced)
  • 1 tsp fresh ginger (grated)
  • 1 tbsp fresh cilantro (chopped)
  • 1/2 tsp black pepper
  • 1 tsp olive oil
  • 1 lime (juiced)

Begin by rinsing the red lentils and adding them to 2 cups of boiling water.  Cover and reduce to a simmer for 20 minutes.

Next, add the tofu, chili powder and cumin to a food processor and blend until smooth.

(P.S. I’d like to take this opportunity to thank my parents for the amazing Christmas gift pictured below, I’ve used it twice a day since I got it home and it is awesome!)

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Next, transfer the spicy tofu to a large mixing bowl and add the soy chorizo.

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Combine well, then add the cooked lentils, diced onions, bell pepper, jalapeños and garlic.

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Finally, add in the lime juice, cilantro, spinach, eggs and rice chex crumbs.

*Rice chex crumbs can be made by simply blending rice chex cereal in a food processor. Using these instead of breadcrumbs keeps the dish gluten-free!

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Combine well, then form into 12 patties.

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These can be cooked on the grill for 10 minutes per side.

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Or in a cast iron skillet on the stove over medium heat.

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Next, prepare the Raspberry Avocado Salsa by slightly muddling the raspberries.

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Then add the diced avocado, red onion and freshly grated ginger.

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Finally, add the cilantro, black pepper, lime juice and drizzle with the olive oil.

Finish the burgers by topping with some cotija cheese.

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Then the salsa!

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This recipe makes 12 burgers, unless you are feeding a clan or are really really hungry, you can individually freeze any leftover burgers for a quick and easy dinner down the road!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Soy Chorizo Veggie Burgers with Raspberry Avocado Salsa

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 burgers

Soy Chorizo Veggie Burgers with Raspberry Avocado Salsa

Ingredients

  • 3/4 cup red lentils
  • 2 cups water
  • 14 oz firm tofu
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 12 oz soy chorizo
  • 1 red bell pepper (diced)
  • 1 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 3 garlic cloves (minced)
  • 1/2 lime (juiced)
  • 1 tsp fresh cilantro (chopped)
  • 1/2 cup fresh spinach
  • 2 eggs
  • 1/2 cup rice chex crumbs
  • 1/4 cup cotija cheese (for topping)
  • Raspberry Avocado Salsa
  • 6 oz fresh raspberries
  • 2 avocados (diced)
  • 1/2 red onion (diced)
  • 1 tsp fresh ginger (grated)
  • 1 tbsp fresh cilantro (chopped)
  • 1/2 tsp black pepper
  • 1 tsp olive oil
  • 1 lime (juiced)

Instructions

  1. Begin by rinsing the red lentils and adding them to 2 cups of boiling water. Cover and reduce to a simmer for 20 minutes.
  2. Next, add the tofu, chili powder and cumin to a food processor and blend until smooth.
  3. Next, transfer the spicy tofu to a large mixing bowl and add the soy chorizo.
  4. Combine well, then add the cooked lentils, diced onions, bell pepper, jalapeños and garlic.
  5. Finally, add in the lime juice, cilantro, spinach, eggs and rice chex crumbs. (Rice chex crumbs can be made by simply blending rice chex cereal in a food processor. Using these instead of breadcrumbs keeps the dish gluten-free.)
  6. Combine well, then form into 12 patties.
  7. These can be cooked on the grill for 10 minutes per side or in a cast iron skillet on the stove over medium heat.
  8. Next, prepare the Raspberry Avocado Salsa by slightly muddling the raspberries.
  9. Then add the diced avocado, red onion and freshly grated ginger.
  10. Finally, add the cilantro, black pepper, lime juice and drizzle with the olive oil.
  11. Finish the burgers by topping with the salsa and some cotija cheese.
http://whitneybond.com/2013/01/10/chopped-challenge-thursday-tofu-chorizo-raspberries-and-ginger/