RECIPES: Recipe Details

Rate This Burger 
No votes yet

Zesty Shrimp and Chorizo Burger with Chunky Black Bean Hummus and Avocado Salsa

A taste of the Carribean so fresh and flavorful that you feel you are at some exotic beach soaking up the sun. At least that is how we feel when I make these tasty, juicy burgers. Try them and bring a little sun and fun into your home. I hope you enjoy these as much as my family and friends have.

Ingredients 

Ingredients:
3/4 cup black beans, rinsed, drained and dried off
1/2 cup Greek Style hummus with lemon, garlic and oregano
1 1/2 teaspoons cumin (½ teaspoon for the black bean hummus and 1 teaspoon for the patties)
3 1/4 teaspoons grill seasoning mix, ground fine in a spice grinder (1/4 teaspoon for the black bean hummus, 2 1/2 teaspoons for the patties and 1/2 teaspoon for the avocado salsa)
7 each Kaiser rolls (1 roll processed into crumbs and 6 rolls split for assembly)
1 1/2 pounds raw shrimp, cleaned, shelled and deveined
1/2 pound uncooked chorizo sausage, removed from the casing
1 1/4 teaspoons fresh garlic, finely minced (1 teaspoon for the patties and 1/4 teaspoon for the avocado salsa)
1/2 cup red onion (1/4 cup onion grated finely for the patties and 1/4 cup coarsely chopped for the avocado salsa)
1/3 cup white raisons, finely chopped
1/3 cup Sutter Home Pinot Grigio
4 teaspoons pickled jalapenos, coarsely chopped (2 teaspoons for the patties and 2 teaspoons for the avocado salsa)
1/2 cup cilantro, finely chopped (1/4 cup for the patties and 1/4 cup for the avocado salsa)
3 each medium avocados
1 each small lime, juiced
vegetable oil, for brushing the grill rack
6 slices large tomato, cut ¼ inch thick

Instructions 

Directions Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the black bean hummus, place the beans into a bowl and, with a fork, smash until they are a coarse consistency. Add the hummus, 1/2 teaspoon cumin, reserving 1 teaspoon for the patties, and 1/4 teaspoon grill seasoning mix, reserving 2 1/2 teaspoons for the patties and 1/2 teaspoon for the avocado salsa. Mix until well blended. Set aside. To make the patties, place 1 Kaiser roll into a food processor and pulse until the crumbs are fine in consistency. Place 1/2 cup of the crumbs into a bowl, saving the remaining crumbs for use at another time. Place the shrimp into a food processor and pulse until you have a coarse consistency. Add the shrimp, chorizo sausage and 1 teaspoons garlic, reserving 1/2 teaspoon for the avocado salsa. Add the 1/4 cup finely grated onion, reserving 1/4 cup chopped for the avocado salsa. Add the raisons, wine, 1 teaspoon cumin, 2 teaspoons pickled jalapenos, reserving 2 teaspoons for the avocado salsa. Add 2 1/2 teaspoons grill seasoning, reserving 1/2 teaspoon for the avocado salsa. Add 1/4 cup cilantro, reserving 1/4 cup for the avocado salsa. Mix well. Divide the mixture into 6 equal portions making them to fit the roll size. Place patties on a sheet pan lined with wax paper and place into the refrigerator to firm up and chill. To make the avocado salsa, cut the avocados in half and remove the pits. Score the avocados into approximately 1/2 inch squares and scoop out of the shells into a bowl. Add the 1/2 teaspoon garlic, 1/4 cup chopped onion, 2 teaspoons jalapeno, 1/2 teaspoon grill seasoning, 1/4 cup cilantro, the juice of 1 small lime and fold together until well blended. Place in the refrigerator. To cook the burgers, brush the grill rack with the vegetable oil. Place the patties on the grill rack over direct heat. Cook the patties, turning only once, 3 to 4 minutes on each side or until well done. During the last few minutes of cooking place the rolls, cut side down, on the outer edges of the grill until lightly browned. To assemble the burgers, on each roll bottom, place equal portions of the black bean hummus, a patty and 1 slice of tomato. On each roll top, place equal portions of the avocado salsa. Place the roll top on the roll bottom. Makes 6 burgers