I divided the first 10-oz. package of Cacique soy chorizo into a 2-oz. control portion, which I placed in a separate pan, two three-oz. portions and four 1/2-oz. portions. I added nothing to the control portion. I added 1 egg to the remaining soy chorizo after breaking the roll into bits with my fingers. The roll separated very easily, and the control portion of soy chorizo felt like cooked, chopped taco meat, only lighter and spongier.
After I added the egg, I used my fingers to mix it into the Cacique soy chorizo. The soy chorizo absorbed the egg, becoming more dense and expanding the individual bits by 1/3 to 3/4 their original volume. At that point, the soy chorizo would not form into patties. I continued to mix it while the chorizo absorbed the egg, noting that it took three minutes before it expanded to its maximum volume.
I added 1/2 cup bread crumbs next, and mixed the soy chorizo again until everything was incorporated. The texture changed as the bread crumbs absorbed the remaining egg and the spiced sauce from the chorizo itself. Once the bread crumbs were fully incorporated, the chorizo was slightly sticky but easily formed into a small loaf, which I then divided into two 1/2-inch thick, 3 1/2-inch diameter patties and four 1-inch diameter "meat" balls.
I used the digital timer on the stove to track cooking time. I tested three cooking temperatures: medium-high, medium, and medium low, using one portion of the first roll of Cacique soy chorizo at a time for comparison. I also tested using two different oils: extra-virgin olive oil and canola, discovering that at every temperature except medium low, the olive oil began to smoke well before the soy chorizo was done.
I repeated the most successful test methods with the second package of soy chorizo to ensure that all necessary time and temperature adjustments were made before taste-testing the product with my family and friends. I repeated those methods with a third package of soy chorizo. I used an electric tabletop grill for the patties and a slow cooker for the soy chorizo meatballs.