Sometimes life throws unexpected curveballs – like two dogs creating a parental dilemma (a “magnificent Pit Bull” trapped in a 6-pound body and a mutt with an inferiority complex, resulting in a vet visit!). But even in chaos, there’s always comfort in a spectacular meal. So, let’s set aside canine rivalries for a moment and dive into this incredible creation: a fresh pork chorizo burger, adorned with melted Manchego cheese, succulent garlic shrimps, and a vibrant paprika mayo.
MEXICAN CHORIZO + GARLIC SHRIMP BURGER
This recipe is a true feast for the senses, combining robust Mexican flavors with a delightful surf & turf twist. And while the ingredient list might look long, the actual prep work is surprisingly minimal (especially if you’re not making the buns from scratch, though we highly recommend it!). We’ve even added a tip for fresh tomatoes, which perfectly complement the rich flavors.
Yields: 4 Medium-Sized Burgers
Ingredients:
Fresh Mexican Chorizo Patty (adapted from Charcuterie)
- 17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
- 2 cloves of garlic, grated
- 1 1/2 tsp of Mexican chili powder
- 1 1/2 tsp of sweet paprika
- 1 tsp of hot paprika, or cayenne powder
- 1 tsp of red wine vinegar
- 1 tsp of tequila
- 1 tsp of salt
- 1/2 tsp of freshly ground black pepper
- 1/2 tsp of dried oregano
- 1/4 tsp of ground cumin
Garlic Shrimps/Prawns
- 8 large shrimps/prawns (2 for each burger), peeled and deveined
- 3 sprigs of fresh thyme leaves
- 1 clove of garlic, minced
- 1/2 tsp of extra virgin olive oil
- 1/3 tsp of salt
- 1/8 tsp of freshly ground black pepper
Paprika Mayo
- 3 tbsp of mayonnaise
- 1 tbsp of tomato paste
- 1 1/2 tsp of paprika
- 1 tsp of yellow mustard
- Juice of 1 juicy lime
Additional Ingredients:
- 4 Sweet potato burger buns (recipe follows)
- 1/2 heaping cup of shredded Manchego cheese
- A few thin slices of tomatoes
Instructions:
To Prepare the Chorizo Patties:
Mix all the chorizo ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or prepare the day before and keep refrigerated.
To Prepare the Garlic Shrimp:
After peeling, deveining, and rinsing the shrimps/prawns, pat them very dry on a clean towel. Mix evenly with the rest of the garlic shrimp ingredients, cover with plastic wrap, and let sit in the fridge for 30 minutes to 1 hour.
To Prepare the Paprika Mayo:
Mix all the paprika mayo ingredients together until smooth and well combined. Set aside.
To Assemble the Burger:
Divide the chorizo mixture into 4 equal portions, then shape into patties. It’s crucial to make the diameter of the patties slightly larger than the buns, as they will shrink during cooking, preventing an “I-shaped” burger. Optionally, dust a thin layer of flour on both sides of the patties for a nice pan-fried crust. Heat 1 tbsp of olive oil in a skillet over medium-high heat until really hot. Add a small nub of unsalted butter, then the chorizo patties (maximum 2 at a time). Pan-fry the patties without moving until a nicely browned crust forms on the bottom. Flip the patties, then add 2-3 tbsp of shredded Manchego cheese on top of each. Cover the skillet completely with a lid and continue cooking on medium-high heat for another 1-2 minutes, just until the center of the patties is cooked through. Transfer the patties, along with any crispy cheese bits, onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high heat, about 1 minute per side until just cooked through. Then set aside.
If you wish to toast the buns, remove any food solids from the skillet, leaving a bit of oil. Toast the cut sides of the buns until golden brown in the same skillet.
Apply a generous layer of paprika mayo on both sides of the buns. Place 2 thinly sliced tomatoes and a chorizo patty on the bottom bun. Slice the shrimps/prawns lengthwise and arrange them over the patty. Close with the top bun. Be warned: it’s going to be wonderfully messy and delicious!
HOMEMADE SWEET POTATO BURGER BUNS
Yields: 7 Medium-Sized Buns
Ingredients:
- 1/2 cup (137 grams) of whole milk
- 1 1/8 tsp of instant dry yeast, or active dry yeast
- 2 1/4 cups (354 grams) of bread flour
- 1/2 cup (125 grams) of baked sweet potato
- 3 tbsp (35 grams) of light brown sugar
- 3/4 tsp of salt
- 1/8 tsp of freshly grated nutmeg
- 1 large egg, separated
- 3 tbsp (42 grams) of unsalted butter, softened
- Sea salt flakes and fresh thyme leaves to top
Instructions:
To Bake Sweet Potato:
Wash and dry the sweet potato, then pierce the skin all over with a fork. Bake in a pre-heated oven at 400ºF/200ºC for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely, then scoop out the flesh for the bun recipe.
To Make the Sweet Potato Burger Buns:
If using active dry yeast, warm the whole milk in the microwave for about 35-45 seconds until warm to the touch but not hot (110-115ºF/43-46ºC). Add the active dry yeast and let it dissolve and foam for 10 minutes. If using instant dry yeast, omit this step.
In a stand mixer with a dough hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg, and 1 large egg yolk (reserve the egg white for egg wash later). Add the whole milk and yeast mixture, then mix on medium speed for 5 minutes until the dough is elastic and smooth. If the dough is too dry to come together after a couple of minutes, add 1 tsp of the reserved egg white to moisten. Next, knead the unsalted butter into the dough on medium speed, 1 tbsp at a time (only add the next addition when the previous one is completely incorporated). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic, and very smooth. The dough should be slightly sticky but pulls away cleanly from the bowl while the machine is running.
Place the dough in a large, lightly oiled bowl, then cover with plastic wrap. Let it proof at a warm room-temperature spot until fully doubled in size, approximately 2 hours. (If preparing the buns the day before, proof in the fridge for 18-24 hours).
Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you prefer slightly larger buns). Stretch the surface of the dough and tuck it underneath itself to form a smooth top surface while shaping the dough into a ball. Place the dough balls on a parchment-lined baking sheet, then loosely cover with plastic wrap. Let them proof again at room temperature for 45-50 minutes (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
Meanwhile, preheat the oven to 375ºF/190ºC.
Beat the reserved egg white with 1 tsp of water to make an egg wash. For an extra shiny finish, brush the doughs with egg wash, let dry for 5 minutes, and brush again for a second coating. Sprinkle the tops with flaky sea salt and fresh thyme leaves, then bake in the oven until golden brown, about 20 minutes.
