Mexican Chorizo And Garlic Shrimp Burger Recipe On Food52

MEXICAN SHRIMP BURGERS

Steps:

• For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
• Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
• For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
• Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
• Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!

MEXICAN CHORIZO BURGER RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until combined.
• Form the beef mixture into 3 round patties.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
• Cook for 6 more minutes until the cheese is melted.
• Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
• Enjoy!

CHORIZO BURGER

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS

Steps:

• 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.
• 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.
• To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
• To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
• 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).
• 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.
• 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.
• 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.
• 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.

MEXICAN SHRIMP "BURGERS"

Steps:

• In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
• Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
• Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.