Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.

Preheat a large griddle or nonstick skillet over medium-high to high heat.

Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.

Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.

Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.

Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.

Remove the patties and shrimp and add to the chorizo ¿ loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.

Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.

Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.

Cook's Note

* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Spanish Pork with Chickpeas

Recipe courtesy of Food Network Kitchen

Butter Burgers

Recipe courtesy of Food Network Kitchen

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Spanish Style Paella

Recipe courtesy of Michael Chiarello

Spanish Rice Casserole: Paella

Recipe courtesy of Derek Heim

Paella Burgers

Recipe courtesy of Olga Esquivel-Holman

Spanish Paella with Carnaroli Rice

Recipe courtesy of Teresa Barrenchea

Spanish Paella with Carnaroli Rice

Recipe courtesy of Teresa Barrenchea

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.