Paella Burgers

These sound wonderful! Courtesy of Olga Esquivel-Holman from Wichita, Kansas. Show: Food Network Challenge - Episode: Build A Better Burger III.

• Ready In: 42 mins
• Yields: 6 burgers

Ingredients

• GARLIC-SAFFRON MAYONNAISE

• 1  tablespoon extra virgin olive oil (recommended Colavita)
• 1  garlic cloves, finely chopped or 1  pressed garlic
• 2  tablespoons  pinot grigio wine (Sutter Home is recommended)
• 1⁄8 teaspoon saffron thread (use a good brand)
• 2⁄3 cup mayonnaise (Hellman's)

• PATTIES (BURGERS)

• 8  ounces  spanish chorizo sausage (casings removed)
• 2  tablespoons extra virgin olive oil (Colavita is recommended)
• 2  garlic cloves, finely chopped or 2  pressed garlic
• 1⁄4 cup  pinot grigio wine (Sutter Home is recommended)
• 1⁄8 teaspoon saffron thread (use a good brand)
• 1⁄2 cup  finely chopped yellow onion
• 1⁄4 cup  chopped  sweet red pepper
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  freshly made  breadcrumbs
• 1  egg, beaten
• 12  large raw shrimp, peeled and deveined
• 1 1⁄2 lbs ground chicken (both dark and white meat)
•  hot sauce, to taste (optional)
• 6  thin slices yellow onions
• 12  slices  red peppers

• ASSEMBLY

• 1  tablespoon extra virgin olive oil (Colavita is recommended)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
•  vegetable oil, for brushing on the grill rack
• 6  sourdough rolls, split
• 6  large tomatoes, slices

Directions

1. Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
2. MAKE THE MAYONNAISE:
3. Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute.
4. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes.
5. Transfer to a small bowl and set aside to cool.
6. When the saffron mixture is cool, add the mayonnaise and stir to blend.
7. Cover and chill until ready to use.
8. MAKE THE PATTIES:
9. Slice the chorizo (& remove the casing) and pulse in a food processor to chop.
10. Transfer to a large bowl.
11. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, & hot sauce (if using), bread crumbs, and egg and mix well.
12. Coarsely chop the shrimp and add to chorizo mixture.
13. Add the ground chicken and mix gently.
14. Shape into 6 patties to fit the rolls.
15. Put the onion and pepper slices on a baking sheet or platter and brush with the oil.
16. Sprinkle with the salt and pepper.
17. When the grill is ready, rub the grill rack with cooking spray - olive oil.
18. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook.
19. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion.
20. While they are cooking, toast the rolls.
21. ASSEMBLE THE BURGER:
22. Spread the toasted sides of the rolls with the mayonnaise.
23. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly.
24. Top with bibb lettuce. if desired, the tomato slices and the roll tops.
25. Enjoy with a drink of Pinto Grigio, yellow rice with fresh herbs, a salad of baby greens with a vinaigrette.