Paella Burger with Garlic Saffron Mayonnaise

Ingredients

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 *

Instructions

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.