OK,
this is one of those recipes with long ingredients but barely any
work.
I
warn you, it’s going to be very messy and drippy… and soo goood!
Ingredients:
The
Chorizo patty:
- 1 lb. of ground beef
- 2 cloves of garlic, grated
- 1 1/2 tsp of Mexican chili powder
- 1 1/2 tsp of sweet paprika
- 1 tsp of hot paprika, or cayenne powder
- 1 tsp of red wine vinegar
- 1 tsp of tequila
- 1 tsp of salt
- 1/2 tsp of freshly ground black pepper
- 1/2 tsp of dried oregano
- 1/4 tsp of ground cumin
Garlic
shrimps:
- 8 large shrimps (2 for each burger), peeled and deveined
- 3 sprigs of fresh thyme leaves
- 1 clove of garlic, minced
- 1/2 tsp of extra virgin olive oil
- 1/3 tsp of salt
- 1/8 tsp of freshly ground black pepper
Paprika
mayo:
- 3 tbsp of mayonnaise
- 1 tbsp of tomato paste
- 1 1/2 tsp of paprika
- 1 tsp of yellow mustard
- Juice of 1 juicy lime
- 4 burger buns
- 1/2 heaping cup of shredded manchego cheese
To
prepare the chorizo patties: Mix all the ingredients together
until evenly combined. 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: After peeling, deveining and rinsing
the shrimps/prawns, 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 min to 1 hour.
To
prepare the paprika mayo: Mix all the ingredients together until
even. Set aside.
To
make the burger: Divide the chorizo-mixture into 4 equal portions,
then shape into patties.
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).
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). Leave the patties to
pan-fry without moving, until a nicely browned crust has formed on
the bottom.
Turn
the patties over, then add the shredded manchego cheese on top (2~3
tbsp on each). 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. Transfer the patties with whatever
crispy cheese-bits on the side, onto a plate and let rest.
Keep
the chorizo drippings in the skillet and cook the shrimps on
high-heat, about 1 min on each side until just cooked through. Then
set aside.
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. Slice the
shrimps lengthwise and place over the patty. Close it off with the
top bun.
Happy
Cooking ☺