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I’ve made this recipe a few times now and it is really delicious. The original recipe is found at ladyandpups.com.  The photographs on Mandy’s site are spectacular. The first time I made this I used chorizo ready-made from the store. It was not good. Way too salty and spicy, a bad idea. Still intrigued, I made a go of making the chorizo myself according to Mandy’s recipe. My oh my oh my. Yes, that’s wonderful. It’s really easy to throw together. I’ve been using store-made buns, but I made ladyandpups Sweet Potato Burger Buns recipe once and they were great. I’ve also made these several times without the manchego cheese, too. Still great.

I usually double the recipe and form the burgers in the morning to serve for dinner in the evening. We were going to our cabin one weekend and I formed the burgers a couple days ahead and froze them, letting them thaw on the 7-hour drive. I had the other parts ready to go in Ziploc bags and little containers. We arrived and had a most delicious hot dinner that night. Memorable!

CHORIZO BURGERS

1 lb. ground pork
2 cloves minced garlic
1-1/2 tsp. Mexican chili powder
1-1/2 tsp. sweet paprika
Dash cayenne
1 tsp. salt
½ tsp. ground pepper
½ tsp. oregano
¼ tsp. ground cumin
1 tsp. red wine vinegar
1 tsp. tequila

An hour, or more, ahead of time, mix all together and form into 4 patties.
Keep refrigerated.

PAPRIKA MAYO

3 Tbsp. mayonnaise
1 Tbsp. tomato paste
1 tsp. prepared mustard
1-1/2 tsp. paprika
Juice of one lime.
Mix all together. Keep refrigerated until serving time.

GARLIC SHRIMP

8 large shrimp, peeled and deveined.
1 garlic clove, minced
3 sprigs fresh thyme, minced
Salt and pepper
1 tsp. Olive oil
Dry the shrimp well on a towel.
Mix evenly with remaining ingredients and let sit in refrigerator at 
least 30 minutes.

COOKING AND ASSEMBLY

OLIVE OIL

CHORIZO BURGER PATTIES

FLOUR

MANCHEGO CHEESE, GRATED

GARLIC SHRIMP

BUNS

PAPRIKA MAYO

SLICED TOMATO

Heat the olive oil in a large skillet. Dust each patty with flour.* Fry the patties at a high heat until a nice brown crust forms on each side. Place a bit of grated cheese on top of each burger, cover, and continue cooking at a lower heat until the meat is thoroughly cooked and the cheese has melted. Remove from skillet.

Add garlic shrimp to hot skillet and stir-fry until they’re cooked. Should take just a couple minutes.

Prepare hamburger buns by toasting, or not, and smear each bun with paprika mayo. Place a patty on a bun, then a couple shrimp, and sliced tomato.

Always someone doesn’t like something . . . sans shrimp.

BE CAREFUL NOT TO BURN YOUR MOUTH.

*This is a great thing I learned at ladyandpups.com, the dusting of flour on the patties. It forms a nice crust and keeps the moisture inside. You really have to be careful not to burn your mouth. Let the patties rest a bit.