RECIPES: Recipe Details

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Paella Burgers

This burger is inspired by the national dish of Spain.

Serves 
Makes 6 burgers
Ingredients 

Garlic-Saffron Mayonnaise

  • 1 tablespoon Colavita Extra Virgin Olive Oil
  • 1 garlic clove, finely chopped or pressed
  • 2 tablespoons Sutter Home Pinot Grigio
  • 1/8 teaspoon saffron threads
  • 2/3 cup mayonnaise

Patties

  • 8 ounces Spanish chorizo
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 1 garlic clove, finely chopped or pressed
  • 1/4 cup Sutter Home Pinot Grigio
  • 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 size) 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 Colavita Extra Virgin Olive Oil
  • 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 slices of tomato
Instructions 

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make 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.

To make 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.

Comments 

The saffron will continue to add color to the mayonnaise as it sits. Stir it before use to give an even color. Be sure to use Spanish chorizo sausage, and not Mexican chorizo sausage, which has a very different flavor and texture. The sausage is salty, so I only use 1 teaspoon salt in the patties. Fresh bread crumbs, to me, are not as dry as store bought crumbs and I like being able to choose a good bread for my crumbs, rather than an unknown type of bread if purchased in a container. If the tomatoes are large, use 6 slices. If they are smaller, use 12 slices; 2 for each bun, especially if the sourdough rolls are oval in shape.