MEXICAN CHORIZO + GARLIC SHRIMP BURGER

What You'll Need

Fresh Mexican chorizo patty: adapted from Charcuterie

• 500 grams of ground pork shoulder, ideally 30% fat
• Two cloves of garlic, grated
• One half tsp of Mexican chili powder
• One half tsp of sweet paprika
• One tsp of hot paprika, or cayenne powder
• One tsp of red wine vinegar
• One tsp of tequila
• One tsp of salt
• One half tsp of freshly ground black pepper
• One half tsp of dried oregano
• One quarter tsp of ground cumin

Garlic shrimps/prawns:

• Eight large shrimps/prawns (Two for each burger), peeled and deveined
• Three sprigs of fresh thyme leaves
• One clove of garlic, minced
• One half tsp of extra virgin olive oil
• 1/3 tsp of salt
• 1/8 tsp of freshly ground black pepper

Paprika mayo:

• Three tbsp of mayonnaise
• One tbsp of tomato paste
• One half tsp of paprika
• One tsp of yellow mustard
• Juice of One juicy lime

Four Sweet potato burger buns (recipe follows)

One half heaping cup of shredded manchego cheese

A few thin slices of tomatoes

How to Make It

To prepare the chorizo patties:

1. Mix all the ingredients together until evenly combined.
2. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

To prepare the garlic shrimp:

3. After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel.
4. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the paprika mayo:

5. Mix all the ingredients together until even.
6. Set aside.

To make the burger:

7. Divide the chorizo-mixture into 4 equal portions, then shape into patties.
8. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger.
9. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional).
10. Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time).
11. Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom.
12. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each).
13. Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through.
14. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.


15. Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through.
16. Then set aside.


17. If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.


18. Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top.
19. Slice the shrimps/prawns lengthwise and place over the patty.
20. Close it off with the top bun.
21. I warn you, it’s going to be very messy and drippy… and happy.

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