Mexican Chorizo And Garlic Shrimp Burgers

• 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)

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.

patty, ground pork shoulder, garlic, chili powder, sweet paprika, hot paprika, red wine vinegar, tequila, salt, fresh ground black pepper, oregano, ground cumin, garlic, shrimp, thyme, garlic, extra virgin olive oil, salt, fresh ground black pepper, paprika, mayonnaise, tomato paste, paprika, yellow mustard, lime, olive oil, butter, buns, manchego cheese, thin slices tomatoes

Taken from www.food.com/recipe/mexican-chorizo-and-garlic-shrimp-burgers-518439 (may not work)