Mexican Chorizo And Garlic Shrimp Burgers Recipe

Name: Mexican Chorizo And Garlic Shrimp Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fresh Mexican Chorizo Patty; 17 5/8 ounces ground pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds); 2 garlic cloves, finely minced; 1 1/2 teaspoons Mexican chili powder; 1 1/2 teaspoons sweet paprika; 1 teaspoon hot paprika or 1 teaspoon cayenne powder; 1 teaspoon red wine vinegar; 1 teaspoon tequila; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; Garlic Shrimp; 8 large shrimp, peeled and deveined (2 for each burger); 3 sprigs fresh thyme leaves; 1 garlic clove, minced; 1/2 teaspoon extra virgin olive oil; 1/3 teaspoon salt; 1/8 teaspoon fresh ground black pepper; Paprika Mayo; 3 tablespoons mayonnaise; 1 tablespoon tomato paste; 1 1/2 teaspoons paprika; 1 teaspoon yellow mustard; 1 lime, juice of; The Rest; 1 tablespoon olive oil; 1/2 teaspoon butter; 4 sweet potato hamburger buns (see recipe #518438) or 4 other hamburger buns (see Sweet Potato Burger Buns); 1/2 cup of shredded manchego cheese

Servings: persons

Fresh Mexican Chorizo Patty
17 5/8 ounces ground pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds)
2 garlic cloves, finely minced
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne powder
1 teaspoon red wine vinegar
1 teaspoon tequila
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Garlic Shrimp
8 large shrimp, peeled and deveined (2 for each burger)
3 sprigs fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon extra virgin olive oil
1/3 teaspoon salt
1/8 teaspoon fresh ground black pepper
Paprika Mayo
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 1/2 teaspoons paprika
1 teaspoon yellow mustard
1 lime, juice of
The Rest
1 tablespoon olive oil
1/2 teaspoon butter
4 sweet potato hamburger buns (see recipe #518438) or 4 other hamburger buns (see Sweet Potato Burger Buns)
1/2 cup of shredded manchego cheese
1 few thin slices tomatoes (optional)

1
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
2
To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
3
To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
4
To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
5
Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add 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 tablespoons on each).
6
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 onto a plate and let rest.
7
Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
8
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.
9
Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Fresh Mexican Chorizo Patty, 17 5/8 ounces ground pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds), 2 garlic cloves, finely minced, 1 1/2 teaspoons Mexican chili powder, and more.

Yes, Mexican Chorizo And Garlic Shrimp Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chorizo And Garlic Shrimp Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions