RECIPES: Recipe Details
Paella Burger with Garlic Saffron Mayonnaise
This burger is inspired by the national dish of Spain.
4 Tablespoons Colavita Extra Virgin Olive Oil (1 tablespoon for mayonnaise, 2 Tablespoons for patties and 1 Tablespoon for brushing on onion and red pepper)
2 cloves garlic, chopped finely or pressed in a garlic press (1 clove for mayonnaise, 1 clove for patties)
2 Tablespoons plus ¼ cup Sutter Home Pinot Grigio (2 Tablespoons for mayonnaise and ¼ cup for patties)
¼ Teaspoon saffron threads (1/8 teaspoon for mayonnaise and 1/8 teaspoon for patties)
2/3 cup Mayonnaise
8 oz. Spanish chorizo sausage
½ cup finely chopped plus 6 thin slices yellow onion (½ cup chopped for patties and 6 slices for topping the patties)
¼ cup chopped plus 12 slices red pepper (¼ cup chopped for patties and 12 slices for topping the patties)
1 teaspoon plus ¼ teaspoon salt (1 teaspoon for patties and ¼ teaspoon for onion and red pepper)
½ teaspoon plus ¼ teaspoon freshly ground pepper (½ teaspoon for patties and ¼ teaspoon for onion and red pepper)
½ cup freshly made bread crumbs
1 egg, beaten
12 large (26-30 size) raw shrimp, peeled, and deveined
1 ½ pounds ground chicken (using both dark and white meat) (Vegetable oil, for brushing on the grill rack)
6 sourdough rolls, split
6 large slices of tomato *
Heat gas grill to medium. In a small, fire-proof pot, place 1 Tablespoon Colavita Extra Virgin Olive Oil (Set aside remaining 3 Tablespoons of Colavita Extra Virgin Olive Oil for later use.) Add 1 clove finely chopped garlic (Set aside remaining 1 clove of garlic for later use.) and sauté on grill for one minute. Add 2 Tablespoons Sutter Home Pinot Grigio (Set aside remaining ¼ cup Sutter Home Pinot Grigio for later use.) and 1/8 teaspoon saffron threads (Set aside remaining 1/8 tsp. of saffron threads for later use.), using the back of a spoon to crush the saffron and help release the color. Heat for 10 minutes until the mixture is reduced and thickened, stirring occasionally. Pour into a small bowl and allow to cool. When cool, add mayonnaise and stir to blend. Keep cold until ready to use later. Cut chorizo into ½ inch slices and grind in a food processor. Place into a large bowl. Add 2 Tablespoons of reserved Colavita Extra Virgin Olive Oil (Set aside remaining 1 Tablespoon of Colavita Extra Virgin Olive Oil for later use.), 1 clove of reserved finely chopped garlic, ¼ cup of reserved Sutter Home Pinot Grigio, 1/8 teaspoon of reserved saffron threads, ½ cup chopped onion (Set aside remaining slices of onion for later use.), ¼ cup chopped red pepper (Set aside remaining slices of red pepper for later use.), 1 teaspoon salt (Set aside remaining ¼ tsp. of salt for later use.), ½ teaspoon pepper (Set aside remaining ¼ tsp. of pepper for later use.), bread crumbs, and egg, mixing well. Coarsely chop raw shrimp and add to chorizo mixture. Add ground chicken and mix gently. Shape into 6 patties. Place reserved 6 thin slices yellow onion and reserved 12 slices red pepper on a baking sheet or platter and brush with reserved 1 Tablespoon Colavita Extra Virgin Olive Oil. Sprinkle with reserved ¼ tsp. of salt and reserved ¼ tsp. of pepper. Grill on medium for 1 minute per side for peppers and 3 minutes per side for onion or until crisp tender and showing grill marks. Rub grill rack with Vegetable oil to prevent sticking. Place patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. While they are cooking, toast rolls. To assemble, spread toasted rolls with Garlic Saffron Mayonnaise. Place a patty on roll, then grilled onion and red peppers, dividing among the 6 burgers. Top with sliced tomatoes and the top of the roll. Makes 6 burgers.
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 using another size shrimp, use ½ lb. Form patties into the shape of the roll, round or oval. *If 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.