Paella Burgers
This recipe combines the flavorful tastes of Spanish chorizo, saffron-infused mayonnaise, and juicy ground chicken patties to create Mediterranean-inspired burgers that are sure to delight your taste buds. Grilled to perfection and served on toasted sourdough rolls with grilled onions, peppers, and fresh tomato slices, these burgers are a delicious twist on a classic favorite. Enjoy the fusion of savory and aromatic ingredients in every bite!
— Constant Cookbook
Ingredients
- 1 tablespoon extra-virgin olive oil (recommended: Colavita)
- 1 garlic clove, finely chopped or pressed
- 2 tablespoons Pinot Grigio (recommended: Sutter Home)
- 1/8 teaspoon saffron threads
- 2/3 cup mayonnaise
- 8 ounces Spanish chorizo
- 2 tablespoons extra-virgin olive oil (recommended: Colavita)
- 1 garlic clove, finely chopped or pressed
- 1/4 cup Pinot Grigio (recommended: Sutter Home)
- 1/8 teaspoon saffron threads
- 1/2 cup finely chopped yellow onion
- 1/4 cup chopped red sweet pepper
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly made bread crumbs
- 1 egg, beaten
- 12 large (26/30 count) raw shrimp, peeled and deveined
- 1 1/2 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)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for brushing on the grill rack
- 6 sourdough rolls, split
- 6 large tomato slices
Instructions
- Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
- For 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.
- For the patties:
- 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.
- 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 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.
- To assemble the burgers:
- 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.
Cook Time
0H12M
Prep Time
PT0H30M
Yield
6 burgers
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 985
- Fat Content: 65g
- Saturated Fat Content: 14g
- Carbohydrate Content: 56g
- Fiber Content: 8g
- Sugar Content: 14g
- Protein Content: 41g
- Cholesterol Content: 184mg
- Sodium Content: 1371mg
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