Best Mexican Chorizo And Garlic Shrimp Burger Recipes

MEXICAN CHORIZO AND GARLIC SHRIMP BURGER image

Yield 4 burgers

Number Of Ingredients 21

17.6 ounces (500 grams) chorizo
GARLIC SHRIMP
8 large shrimp or prawns (2 per burger), peeled and deveined
3 sprigs fresh thyme leaves
1 clove of garlic, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
*** PAPRIKA MAYONNAISE
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 1/2 teaspoon paprika
1 teaspoon yellow mustard
Juice of 1 juicy lime
*** TO FINISH:
1 handful flour, optional
Extra-virgin olive oil (for frying patties)
Unsalted butter (for frying patties)
4 medium potato or sweet potato buns
3/4 cups shredded Manchego cheese
A few thin slices of tomatoes

Steps:

Garlic shrimp: After peeling, deveining, and rinsing the shrimp, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 minutes to 1 hour. Paprika mayonnaise: Mix all of the ingredients together until even, then set aside. Burger: Divide chorizo into 4 equal portions, then shape it into patties. The next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so that they pan-fry into nice crusts (you can take this as optional). Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then add a small nub of unsalted butter and the chorizo patties (maximum 2 patties at a time). Leave patties to pan-fry without moving, until nicely browned crust has formed on the bottom. Turn patties over, then add shredded Manchego cheese on top (2 to 3 tablespoons per burger). Cover skillet completely with a lid and keep cooking on medium-high heat for another 1 to 2 minutes, just until center of the patties is cooked through. Transfer patties with whatever crispy cheese-bits on the side, onto a plate and let them rest. Keep chorizo drippings in the skillet and cook shrimp on high heat, about 1 minute on each side until just cooked through. Then set aside. Apply good layer of paprika mayonnaise to both sides of buns, then put 2 thinly-sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over them the patty

Mexican Chorizo and Garlic Shrimp Burger Recipe on Food52 image

Provided by @MakeItYours

Number Of Ingredients 31

*** FRESH MEXICAN CHORIZO
17.6 ounces (500 grams) of ground pork shoulder, ideally 30% fat
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons sweet paprika
1 teaspoon hot paprika or cayenne
1 teaspoon red wine vinegar
1 teaspoon tequila
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
*** GARLIC SHRIMP
8 large shrimp or prawns (2 per burger), peeled and deveined
3 sprigs fresh thyme leaves
1 clove of garlic, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
*** PAPRIKA MAYONNAISE
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 1/2 teaspoons paprika
1 teaspoon yellow mustard
Juice of 1 juicy lime
*** TO FINISH:
1 handful flour, optional
Extra-virgin olive oil (for frying patties)
Unsalted butter (for frying patties)
4 medium potato or sweet potato buns
3/4 cup shredded Manchego cheese
A few thin slices of tomatoes