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1
Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
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2
Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute.
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3
Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes.
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4
Transfer to a small bowl and set aside to cool.
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5
When the saffron mixture is cool, add the mayonnaise and stir to blend.
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6
Cover and chill until ready to use.
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7
Slice the chorizo and pulse in a food processor to chop.
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8
Transfer to a large bowl.
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9
Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well.
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10
Coarsely chop the shrimp and add to chorizo mixture.
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11
Add the ground chicken and mix gently.
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12
Shape into 6 patties to fit the rolls.
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13
Put the onion and pepper slices on a baking sheet or platter and brush with the oil.
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14
Sprinkle with the salt and pepper.
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15
When the grill is ready, rub the grill rack with oil.
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16
Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook.
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17
Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion.
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18
While they are cooking, toast the rolls.
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19
Spread the toasted sides of the rolls with the mayonnaise.
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20
Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly.
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21
Top with the tomato slices and the roll tops.
