Wine Varietal: Gewurztraminer
SAFFRON SHRIMP MAYONNAISE
½ cup mayonnaise
4 ounces cocktail shrimp (cooked, tails/shells removed, cooled), roughly chopped
Pinch saffron threads
Dash of hot sauce (Tabasco or like product) or to taste
Pinch of salt
1 tablespoon chopped flat leaf parsley
1 minced garlic clove
6 ounces chorizo, cooked, drained and cooled
1 tablespoon olive oil
2 pounds ground chicken
2 tablespoons chopped flat-leaf parsley
1 clove garlic, minced
Zest of one lemon
½ teaspoon smoked paprika
Vegetable Oil to prepare grill
6 Kaiser rolls, split
6 leaves of butter lettuce
6 thin slices purple onion
6 slices fresh tomato
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the dressing, combine all ingredients for SAFFRON SHRIMP MAYONNAISE in small bowl and mix well. Cover and refrigerate until needed. Mix again just prior to serving.
To make the patties, remove chorizo from casing and cook in grill-safe skillet (cast iron) over medium heat until browned and slightly crispy. Remove pan from heat and drain oil from meat on a plate lined with paper towels. Cool to room temperature. Combine remaining BURGER ingredients in a large bowl. Add cooked and cooled chorizo. Handling the meat as little as possible to avoid compacting it, mix well. When the grill is ready, divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once after 5 minutes, ensuring the juices run clear and an internal temperature of 165 degrees F is reached. During the last few minutes of cooking, place the cut side of the rolls on the outer edges of the grill to toast lightly.
To assemble the burgers, place butter lettuce leaf, onion slice, and tomato slice on bottom half of each toasted Kaiser roll. Top each with a cooked patty and a generous dollop of the mayonnaise mix. Top with remaining bun halves and serve immediately.