Recipe courtesy of Olga Esquivel-Holman

Paella Burgers

  • Level: Intermediate
  • Total: 42 min
  • Prep: 30 min
  • Cook: 12 min
  • Yield: 6 burgers
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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)

1/8 teaspoon saffron threads

2/3 cup mayonnaise

For the Patties:

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

Vegetable oil, for brushing on the grill rack

6 sourdough rolls, split

6 large tomato slices

Directions

  1. Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
  2. For the mayonnaise:
  3. 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.
  4. When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use.
  5. For the patties:
  6. 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.
  7. Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper.
  8. 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.
  9. To assemble the burgers:
  10. 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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