Paella Burgers And Spanish Fries With Pimiento Mayonnaise Recipes

CHICKEN PAELLA BURGERS WITH SPICY PIMENTO MAYO

Steps:

• For the burger:
• Combine all the burger ingredients, except the rolls, lettuce and tomatoes in a large bowl and mix well. Form into small patties about 2 inches in diameter and arrange on a platter lined with waxed paper. Cover with plastic wrap and refrigerate until ready to grill.
• Preheat the grill to medium-high heat. Oil the grill grates and put the burgers on the grill to cook for 4 minutes per side. Transfer to a serving platter and serve on mini rolls with lettuce, tomato and spicy pimento mayo.
• For the mayo:
• Combine all the ingredients and the reserved pimento juice into a small bowl. Mix well until blended and serve with the burgers

PAELLA BURGERS

Steps:

• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
• MAKE THE MAYONNAISE:
• Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute.
• 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.
• Transfer to a small bowl and set aside to cool.
• When the saffron mixture is cool, add the mayonnaise and stir to blend.
• Cover and chill until ready to use.
• MAKE THE PATTIES:
• Slice the chorizo (& remove the casing) 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, & hot sauce (if using), 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.
• Put the onion and pepper slices on a baking sheet or platter and brush with the oil.
• Sprinkle with the salt and pepper.
• When the grill is ready, rub the grill rack with cooking spray - olive 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.
• ASSEMBLE THE BURGER:.
• 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 bibb lettuce. if desired, the tomato slices and the roll tops.
• Enjoy with a drink of Pinto Grigio, yellow rice with fresh herbs, a salad of baby greens with a vinaigrette.

PIMIENTO-CHEESE BURGERS

Steps:

• Stir together pimientos, cheese, mayonnaise, and chives. (To store, cover and refrigerate, up to 2 days.)
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium; during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill. Serve burgers on buns with desired toppings.