-
1
Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
-
2
For the mayonnaise:
-
3
Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute.
-
4
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.
-
5
Transfer to a small bowl and set aside to cool.
-
6
When the saffron mixture is cool, add the mayonnaise and stir to blend.
-
7
Cover and chill until ready to use.
-
8
For the patties:
-
9
Slice the chorizo and pulse in a food processor to chop.
-
10
Transfer to a large bowl.
-
11
Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well.
-
12
Coarsely chop the shrimp and add to chorizo mixture.
-
13
Add the ground chicken and mix gently.
-
14
Shape into 6 patties to fit the rolls.
-
15
Put the onion and pepper slices on a baking sheet or platter and brush with the oil.
-
16
Sprinkle with the salt and pepper.
-
17
When the grill is ready, rub the grill rack with oil.
-
18
Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook.
-
19
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.
-
20
While they are cooking, toast the rolls.
-
21
To assemble the burgers:
-
22
Spread the toasted sides of the rolls with the mayonnaise.
-
23
Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly.
-
24
Top with the tomato slices and the roll tops.
