Paella Burgers and Spanish Fries with Pimiento Mayonnaise

• 1 sack (16 to 18 ounces) extra-crispystyle frozen fries
• 1 1/2 pounds ground chicken breast
• 1 cup fresh flat-leaf parsley leaves (3 or 4 handfuls)
• 7 garlic cloves, finely chopped
• 1 small yellow onion, finely chopped
• 4 teaspoons sweet paprika
• 4 teaspoons hot sauce
• Zest of 2 lemons, 1 lemon cut into wedges after zesting
• 2 1/2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning
• Extra-virgin olive oil (EVOO), for drizzling
• 1/2 pound chorizo, casings removed, cut into 4 3-inch pieces and butterflied
• 4 jumbo shrimp (8 count per pound), peeled, deveined, and butterflied
• Coarse salt
• 4 Portuguese rolls (slightly sweet rectangular crusty rolls), or other crusty bread or roll, split
• 1 cup pimiento peppers, jarred or canned, drained well
• 1 cup mayonnaise
• 3 tablespoons unsalted butter
• 2 cups chopped romaine lettuce

1. Preheat the oven and prepare the fries according to the package directions.
2. Preheat a large griddle or nonstick skillet over medium-high to high heat.
3. Place the chicken in a bowl.
4. Set aside a handful of whole parsley leaves and finely chop the rest.
5. Add half of the chopped parsley and a little less than half of the chopped garlic to the bowl with the chicken.
6. Next, add the chopped onions, 2 teaspoons (2/3 palmful) of the paprika, about 2 teaspoons of the hot sauce, the zest of 1 lemon, and the grill seasoning.
7. Pour a healthy drizzle of EVOO around the outside of the bowl.
8. Combine the mixture and form 4 patties.
9. Place the patties on the griddle and cook for 5 minutes on each side.
10. Place the chorizo on the griddle alongside the burgers.
11. Try to weight down the chorizo to keep it from curling up by placing a plate or small skillet on the sausage and adding something heavy from your pantry, such as canned goods, to weight it down.
12. Cook for just 2 or 3 minutes on each side.
13. The chorizo is already fully cooked; youre just crisping the edges and heating it through.
14. Transfer to a platter and keep warm.
15. Squeeze about 1 tablespoon of the lemon juice over the shrimp, then season them with a little coarse salt and drizzle them with EVOO.
16. Grill the butterflied shrimp alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
17. Remove the patties and shrimp and add to the chorizo, loosely tenting to keep warm.
18. Drizzle the rolls with EVOO and place cut side down on grill.
19. Weight the rolls down and press to toast and char them on both sides.
20. Place the pimiento peppers and mayo in a food processor and add the reserved whole parsley leaves, the zest of the second lemon, the remaining 2 teaspoons of hot sauce, and a few pinches of salt.
21. Process together until the dressing is smooth.
22. Melt the butter together with the remaining chopped garlic over low heat until the garlic sizzles in the butter.
23. Remove the fries from the oven and place in a large bowl.
24. Add the remaining chopped parsley to the bowl and pour the melted garlic butter over the fries, then season with salt and toss.
25. Mound some chopped lettuce on the roll bottoms, then top with chorizo, chicken patties, and shrimp.
26. Slather the bun top with pimiento mayo and set in place.
27. Serve extra mayo with the fries for dipping.
28. To butterfly the chorizo chunks, cut into and across but not all the way through the sausage, then spread the meat, like wings.
29. For the shrimp, cut along the incision used to devein the shrimp, then spread it open.

sack, ground chicken, parsley, garlic, yellow onion, sweet paprika, hot sauce, lemons, grill seasoning, extravirgin olive oil, chorizo, jumbo shrimp, salt, rolls, pimiento peppers, mayonnaise, unsalted butter, romaine lettuce

Taken from www.epicurious.com/recipes/food/views/paella-burgers-and-spanish-fries-with-pimiento-mayonnaise-374242 (may not work)