Paella Burgers

• 1 tablespoon olive oil, extra-virgin
• 1 clove garlic finely chopped
• 2 tablespoons pinot noir
• 18 teaspoon saffron threads
• 23 cup mayonnaise, fat free
• 8 ounces chorizo sausage
• 2 tablespoons olive oil, extra-virgin
• 1 clove garlic finely chopped
• 1/4 cup pinot noir
• 18 teaspoon saffron threads
• 1/2 cup yellow onion finely chopped
• 1/4 cup sweet red bell peppers chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup bread crumbs, whole wheat freshly made
• 1 large eggs beaten
• 12 large shrimp peeled and deveined
• 1 1/2 pounds chicken ground
• 12 slices sweet red bell peppers
• 6 slices yellow onion thin
• 1 tablespoon olive oil, extra-virgin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 x vegetable oil or brushing on the grill rack
• 6 each sourdough rolls, split
• 6 large tomato slice

1. Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
2. For 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. For the patties:
9. Slice the chorizo 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, 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 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. To assemble the burgers:
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 the tomato slices and the roll tops.

olive oil, garlic, noir, saffron threads, mayonnaise, sausage, olive oil, garlic, saffron threads, yellow onion, sweet red bell peppers, salt, black pepper, bread crumbs, eggs, shrimp, chicken ground, sweet red bell peppers, yellow onion, olive oil, salt, black pepper, vegetable oil, sourdough rolls, tomato slice

Taken from recipeland.com/recipe/v/paella-burgers-48952 (may not work)