RECIPES: Recipe Details

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Paela is definitely one of my favorite dishes. The flavors, different meats, vegetables, and rice create an irresistible flavor and texture combination. Little wonder it is the national dish of Spain!



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.


If you cannot go to Spain and need to escape your hot kitchen this summer, this is the perfect flavor escape. :)