Mexican Chorizo and Garlic Shrimp Burger

October  4, 2022
2 Ratings
Photo by James Ransom
  • Makes 4 medium burgers
Author Notes

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

What You'll Need
  • For the fresh chorizo and shrimp:
  • 17.6 ounces (500 grams) of ground pork shoulder, ideally 30% fat
  • 1 1/2 teaspoons Mexican chili powder
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon hot paprika or cayenne
  • 1 teaspoon red wine vinegar
  • 1 teaspoon tequila
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 8 large shrimp or prawns (2 per burger), peeled and deveined
  • 3 sprigs fresh thyme leaves
  • 1 clove of garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • To finish:
  • 3 tablespoons mayonnaise
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons paprika
  • 1 teaspoon yellow mustard
  • Juice of 1 juicy lime
  • *** TO FINISH:
  • 1 handful flour, optional
  • Extra-virgin olive oil (for frying patties)
  • Unsalted butter (for frying patties)
  • 4 medium potato or sweet potato buns
  • 3/4 cup shredded Manchego cheese
  • A few thin slices of tomatoes
  1. For the fresh chorizo and shrimp:
  2. 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.)
  3. 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.
  1. To finish:
  2. To prepare the paprika mayonnaise: Mix all of the ingredients together until even, then set aside.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Contest Entries

See what other Food52ers are saying.

  • Lori Lyn Narlock
    Lori Lyn Narlock
  • Summer of Eggplant
    Summer of Eggplant
  • fiveandspice
  • Loves Food Loves to Eat
    Loves Food Loves to Eat

13 Reviews

Niamh B. October 19, 2016
I made this for my school assignment and ate them at home with my family! The flavour was EXTROADINARY, Like a carnival in your mouth! The sauce was so tasty and super easy to make within an hour! I didn't include the shrimp but will definitely make it next time! Thank you for this awesome recipe! :)
rebecca August 15, 2014
Delicious as per usual! I love a good burger, nothing beats!
Bec x |
Emma B. August 10, 2014
I made these burgers this evening and they were fabulous! Such a good combination of flavours, my family raved about them. Messy but delicious!
Lori L. July 20, 2014
I cooked this last night to check out the competition and loved it! I have one burger leftover and can't wait to make it tomorrow night for dinner. All the best, Lori
Mandy @. July 21, 2014
Lorina: Thanks!! I can only drool at your burger creation because believe it or not, I cannot get pimento cheese in Beijing :(
Lori L. July 21, 2014
Wow! Beijing. I'm amazed that you were able to get such a great range of ingredients for your chorizo, which I will be making a lot!
Mandy @. July 21, 2014
Yeah! Beijing actually has a good range of spices but very lacking in fresh cheese because, I'd imagine, its too perishable to keep in stock. I can only imagine how tasty your Burger is from my screen........
beejay45 July 20, 2014
Yay! A chorizo recipe that doesn't include "parts." ;) I will definitely try this out. You could turn this into a sausage (if you don't mind fooling with the casing thing, which I don't) and make an equally delicious version on a roll. Great recipe, very versatile. Thanks! Good luck in the contest.
Summer O. July 19, 2014
Sounds delicious, congratulations!
fiveandspice July 17, 2014
Congrats Mandy! I had the pleasure of testing this burger and my husband and I both LOVED it. :)
Mandy @. July 18, 2014
Fiveandspice: Thanks!!!!! I'm so glad you like it!
Lizziemac69 June 29, 2014
First of all, let me say that two-page recipes often get pushed aside in my kitchen because they are too involved. And while the descriptions for this one is longer than most "quick and easy" recipes, it is absolutely worth it! This will become a staple in my repertoire. It's absolutely FANTASTIC! When you serve this to guests, expect awards and hero status!

The chorizo was easy to make and I only had about two hours for it to marry in the fridge - still GREAT flavor. I did double the measures for the spices in the whole recipe, because we like things spicy, and I used a healthy dash of lime juice instead of the tequila. I used a hot smoked paprika, regular paprika, and an Ancho Chile powder. Added some griddled onions to the burger. Sliced, salted heirloom tomato, and brioche bun. EXACTLY as pictured and described. Ate them standing up at the kitchen sink. They were THAT good!
Loves F. June 25, 2014
OMG. girlfriend, this can go ahead and get in my mouth 10 minutes ago.