The first time that I came across the idea of a Chorizo Burger Topped with Shrimp was about a year ago. My guys wanted a weekly burger night, and I wanted to inject a little variety. The weekly burger night idea didn’t last long. It’s not the healthiest of meals and even the best burgers become mundane after a while. So this recipe was tucked away for another day.
Now that it’s getting to be the end of the grilling season, we wanted to make one last run to Lockford for the Street Fair Sausages that we love so much. Making a run to Lockford worked well with our weekend plans. It just so happened that the Jug Band Festival was in full swing in the sleepy little hamlet of Sutter Creek, just a bit further up in the Gold Country. Since we had to pass through Lockford, picking up some sausages made sense. In addition to their sausages, Lockford Meats makes a great chorizo that is sold in bulk, not links. Perfect! We packed a cooler in the car, picked up our meat supply and headed out to tap our toes in the quaint surroundings of Sutter Creek.
Once home, I added the Chorizo Burgers to our menu. Wow, hot and messy and oh so good!
Mexican Chorizo Burger with Spicy Garlic Shrimp
1 1/3 lb Chorizo Sausage
2 tablespoons Flour, for dusting
To Prepare Chorizo
Divide the chorizo into four 1/3-pound balls. Press the balls to form the patties. The burgers will shrink during cooking, so form patties that are just a little larger than the buns. Dust the patties with a little flour, wrap individually and keep refrigerated until ready to cook.
Note: Burgers are formed using bulk ground chorizo sausage, not sausage in casings. You can get bulk sausage at most Mexican-Latino Markets. You can also make your own, using my Overnight Chorizo recipe or your favorite.
8 Large Prawns, no tails
3 sprigs Thyme Leaves
2 Garlic Cloves
1/2 teaspoon Habanero Olive Oil (see note)
1/3 teaspoons Kosher Salt
1 pinch Black Pepper
Note: Habanero Olive Oil can be found at specialty markets. Regular olive oil will also work. Just add a pinch of cayenne pepper to the mix.
To Prepare Prawns
After peeling, deveining and rinsing the prawns, pat them dry with a clean towel. Set aside. Strip the leaves from the thyme sprigs and place in a glass mixing bowl. Peel and grate the garlic cloves. Add the oil, salt and pepper. Mix together. Add the prawns, working the paste into the meat. Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes or as much as an hour for the flavors to fully marry.
Smoked Paprika Mayonnaise
4 tablespoons Mayonnaise
1 tablespoon Tomato Paste
1 teaspoon Smoked Paprika
1/2 teaspoon Chipotle Seasoning
1 teaspoon Yellow Mustard
1/2 Lime, juice only
To Prepare Mayonnaise
Mix all the ingredients together until even. Set aside. The longer the mayonnaise mixture is allowed to sit, the more the flavors will incorporate.
The Finishing Touches
4 Good Quality Buns
1 tablespoon Butter, melted
Kosher Salt as needed
1/2 cup Manchego Cheese, shredded
1 large Tomato, sliced
To Prepare the Finishing Touches
Melt the butter. Brush the tops of the buns with the butter. Sprinkle with salt. Set aside. Shred the cheese and set aside. Slice the tomato into nice, thick slices and set aside.
To Cook up the Burgers
Heat a small amount of olive oil in a cast iron skillet over medium-high heat until very hot, then add a small dab butter. Swirl the pan to coat evenly across the bottom. Lower the heat to medium. Without overcrowding the pan, cook the chorizo patties without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded Manchego cheese on top. Cover the skillet completely with a lid and keep cooking on medium heat for another 2 minutes. By covering the pan, the steam will melt the cheese as well as cook the patties. Continue to cook just until the center of the patties are cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest in a warm oven.
To Cook the Prawns
Keep the chorizo drippings in the skillet and cook the prawns on high-heat, about 1 minute per side until just cooked through. Once cooked, butterfly lengthwise and keep warm.
To Finish and Assemble
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.
Apply a good layer of paprika mayonnaise on both sides of the buns. Place a slice of tomato on the bottom bun, then the chorizo burger, and the prawns. Top with the top bun.
Serve with a stack of napkins and enjoy!