Mexican Chorizo And Garlic Shrimp Burger

• For the fresh chorizo and shrimp:
• *** FRESH MEXICAN CHORIZO
• 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
• *** GARLIC SHRIMP
• 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:
• *** PAPRIKA MAYONNAISE
• 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. 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.)
2. 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.
3. To prepare the paprika mayonnaise: Mix all of the ingredients together until even, then set aside.
4. 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).
5. 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.
6. 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.
7. 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.
8. 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.

shrimp, pork shoulder, chili powder, sweet paprika, paprika, red wine vinegar, tequila, salt, freshly ground black pepper, oregano, ground cumin, shrimp, thyme, clove of garlic, extravirgin olive oil, salt, freshly ground black pepper, mayonnaise, tomato paste, paprika, yellow mustard, lime, handful flour, extravirgin olive oil, butter, potato, manchego cheese, tomatoes

Taken from food52.com/recipes/29197-mexican-chorizo-and-garlic-shrimp-burger (may not work)