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Paella Burgers

This delicious burger offers the wonderful aroma, flavor and texture of Spanish Paella with the rice bits creating a unique “socarrot” texture on the burger surface from the grilling. The shrimp and chorizo deliver a unique and unexpected surprise to the patty.

Paella Burgers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 burgers
Ingredients
  • For the Garlic-Saffron Mayonnaise:
  • 1 tablespoon extra-virgin olive oil (recommended: Colavita)
  • 1 garlic clove, finely chopped or pressed
  • 2 tablespoons Pinot Grigio (recommended: Sutter Home)
  • ⅛ teaspoon saffron threads
  • ⅔ cup mayonnaise
  • For the Patties:
  • 8 ounces Spanish chorizo
  • 2 tablespoons extra-virgin olive oil (recommended: Colavita)
  • 1 garlic clove, finely chopped or pressed
  • ¼ cup Pinot Grigio (recommended: Sutter Home)
  • ⅛ teaspoon saffron threads
  • ½ cup finely chopped yellow onion
  • ¼ cup chopped red sweet pepper
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup freshly made bread crumbs
  • 1 egg, beaten
  • 12 large (26/30 count) raw shrimp, peeled and deveined
  • 1½ pounds ground chicken (both dark and white meat)
  • 6 thin slices yellow onion
  • 12 slices red pepper
  • 1 tablespoon extra-virgin olive oil (recommended: Colavita)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Vegetable oil, for brushing on the grill rack
  • 6 sourdough rolls, split
  • 6 large tomato slices
Instructions
  1. Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
  2. For the patties:
  3. Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well. Coarsely chop the shrimp and add to chorizo mixture. Add the ground chicken and mix gently. Shape into 6 patties to fit the rolls.
  4. Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper.
  5. When the grill is ready, rub the grill rack with oil. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. 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. While they are cooking, toast the rolls.
  6. To assemble the burgers:
  7. Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops.

 

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