MEXICAN CHORIZO + GARLIC SHRIMP BURGER
“BOYS WILL BE BOYS?”
What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex?
Sibling rivalries? Boys will be boys? I don’t think so… there’s a hole on Dumpling’s neck right now that looks like my ultimate parental failure.
I know, I know, Cesar Millan, that it’s my fault and not theirs. So now allow me to present you this fresh pork chorizo burger with melted manchego cheese with garlic shrimps and paprika mayo, while I run off to to get some really dirty looks from the vets. Enjoy.
Makes: 4 medium-size burgers
OK, this is one of those recipes with long ingredients-list but barely any work (maybe except for the sweet potato buns…). I don’t think I’ve written a recipe-instruction that’s this short.
It isn’t in any of the pictures above, but I found later that a couple thin slices of tomatoes add freshness and good compliments to the burgers. So I added it onto the ingredients-list.
- Fresh Mexican chorizo patty: adapted from Charcuterie
- 17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
- 2 cloves of garlic, grated
- 1 1/2 tsp of Mexican chili powder
- 1 1/2 tsp of sweet paprika
- 1 tsp of hot paprika, or cayenne powder
- 1 tsp of red wine vinegar
- 1 tsp of tequila
- 1 tsp of salt
- 1/2 tsp of freshly ground black pepper
- 1/2 tsp of dried oregano
- 1/4 tsp of ground cumin
- Garlic shrimps/prawns:
- 8 large shrimps/prawns (2 for each burger), peeled and deveined
- 3 sprigs of fresh thyme leaves
- 1 clove of garlic, minced
- 1/2 tsp of extra virgin olive oil
- 1/3 tsp of salt
- 1/8 tsp of freshly ground black pepper
- Paprika mayo:
- 3 tbsp of mayonnaise
- 1 tbsp of tomato paste
- 1 1/2 tsp of paprika
- 1 tsp of yellow mustard
- Juice of 1 juicy lime
- 4 Sweet potato burger buns (recipe follows)
- 1/2 heaping cup of shredded manchego cheese
- A few thin slices of tomatoes
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.
To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge 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. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional). Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and 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 tbsp 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 with whatever crispy cheese-bits on the side, onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then 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 good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun. I warn you, it’s going to be very messy and drippy… and happy.
SWEET POTATO BURGER BUNS: makes 7 medium-sized buns
- 1/2 cup (137 grams) of whole milk
- 1 1/8 tsp of instant dry yeast, or active dry yeast
- 2 1/4 cups (354 grams) of bread flour
- 1/2 cup (125 grams) of baked sweet potato
- 3 tbsp (35 grams) of light brown sugar
- 3/4 tsp of salt
- 1/8 tsp of freshly grated nutmeg
- 1 large egg, separated
- 3 tbsp (42 grams) of unsalted butter, soften
- Sea salt flakes and freshly thyme leaves to top
To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF/200ºC for 40~50 min, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh for the following recipe.
To make the sweet potato burger buns: If you are using active dry yeast, heat up the whole milk in the microwave for about 35~45 seconds until it’s warm to the touch but not hot (110~115ºF/43~46ºC). Add the active dry yeast and let it dissolve and foam up for 10 min. If you are using instant dry yeast, omit this step. In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won’t come together after a couple minutes, add 1 tsp of the reserved egg white to moisten. Then knead the unsalted butter into the dough on medium speed, 1 tbsp at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6~8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine’s running.
Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approx 2 hours. If you are making the buns the day before using (which I did), proof it in the fridge for 18~24 hours. Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45~50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
Meanwhile, preheat the oven on 375ºF/190ºC.
Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 min.