Everyone knows chorizo and shrimp are in love, and there's no reason why this romance wouldn't extend deliciously into the world of burgers. —Mandy @ Lady and pups
Test Kitchen Notes
WHO: Before Mandy @ Lady and pups started her own food blog, she had never successfully followed a recipe.
WHAT: A burger that compromises between land and sea without being wishy-washy.
HOW: Make chorizo patties with pork shoulder, hot spices, and a splash of tequila. Marinate shrimp in garlic, herbs, and olive oil. Fry the patties until they’re crisp, melt a layer of cheese overtop, then bring it all together on a sweet potato bun with tomato and spicy mayonnaise.
WHY WE LOVE IT: This burger manages to take a chorizo patty that we'd happily eat on its own and turn it into a new species of burger entirely. We'll stick to this recipe whenever we have shrimp, and a little time, on hand, and we'll keep the chorizo base in our repertoire for any burger combination. —The Editors
large shrimp or prawns (2 per burger), peeled and deveined
fresh thyme leaves
clove of garlic, minced
extra-virgin olive oil
freshly ground black pepper
1 1/2 teaspoons
Juice of 1 juicy lime
Extra-virgin olive oil (for frying patties)
Unsalted butter (for frying patties)
medium potato or sweet potato buns
shredded Manchego cheese
A few thin slices of tomatoes
In This Recipe
For the fresh chorizo and shrimp:
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let rest in the fridge for at least 1 hour. (You can also make this the day before and keep in the fridge.)
To prepare the garlic shrimp: After peeling, deveining, and rinsing the shrimp, 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 minutes to 1 hour.
To prepare the paprika mayonnaise: Mix all of the ingredients together until even, then set aside.
To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape it into patties. It is very important to make sure the diameter of the patties is slightly larger than the diameter of the buns, as the patties will shrink during cooking. The next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so that they pan-fry into nice crusts (you can take this as optional).
Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it's really hot, then add a small nub of unsalted butter 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 to 3 tablespoons per burger). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1 to 2 minutes (the steam will melt the cheese and 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 them rest.
Keep the chorizo drippings in the skillet and cook the shrimp on high heat, about 1 minute on each side until just cooked through. Then set aside.
If you want to toast the buns, remove any food particles from the skillet, leaving a bit of oil, then use the same skillet to toast the cut sides of the buns until golden brown.
Apply a good layer of paprika mayonnaise to both sides of the buns, then put 2 thinly-sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over them the patty. Close it off with the top bun. I warn you, it’s going to be very messy and drippy… and happy.