Mexican Chorizo and Garlic Shrimp Burgers

Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Fresh Mexican Chorizo Patty

• 17 5⁄8 ounces  ground  pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds)
• 2  garlic cloves, finely minced
• 1 1⁄2 teaspoons Mexican chili powder
• 1 1⁄2 teaspoons sweet paprika
• 1  teaspoon hot paprika or 1  teaspoon cayenne powder
• 1  teaspoon red wine vinegar
• 1  teaspoon  tequila
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin

• Garlic Shrimp

• 8  large shrimp, peeled and deveined (2 for each burger)
• 3  sprigs fresh thyme leaves
• 1  garlic clove, minced
• 1⁄2 teaspoon extra virgin olive oil
• 1⁄3 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

• Paprika Mayo

• 3  tablespoons mayonnaise
• 1  tablespoon tomato paste
• 1 1⁄2 teaspoons paprika
• 1  teaspoon yellow mustard
• 1  lime, juice of

• The Rest

• 1  tablespoon olive oil
• 1⁄2 teaspoon butter
• 4  sweet  potato hamburger buns (see recipe #518438) or 4  other  hamburger buns (see Sweet Potato Burger Buns)
• 1⁄2 cup  of shredded manchego cheese
• 1  few thin slices tomatoes (optional)

Directions

1. To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
2. To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
3. To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
4. To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
5. Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add 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 (2-3 tablespoons on each).
6. Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
7. Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
8. 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.
9. Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.