Fresh Chorizo and garlic prawn mini burgers. There is more to this dish than the title would suggest. The Chorizo patty is freshly made with ground pork and the various herbs and spices that combine to make the popular Spanish sausage, this particular combination results in a pretty authentic flavour. The Garlic prawns or shrimp would make a great dish on their own and I’m certainly not going to miss out on those. I’m also substituting them for bacon for my better half. Megan isn’t the biggest fan of Prawns, and if I’m going to the effort of making these I’d like to make sure she is totally on board with the final result. There is also a simple but spicy mayonnaise. The hamburger buns are also home-made and contain roasted sweet potato and sugar, which makes them slightly sweet. Surprisingly, this balances out the spicy flavors of the Prawns and Chorizo and works very well.
The recipe for these little gems was found on this site http://www.ladyandpups.com/2014/04/15/mexican-chorizo-garlic-shrimp-burger-eng/ if you could stick a pin in a website, you wouldn’t go wrong with any recipe found there. I’ll be trolling it for recipes for quite some time to come.
I’m making the sweet potato buns “mini” size (about twice as big as a slider bun). I don’t have a stand mixer with a dough hook that the original recipe calls for, so I’m having a shot at using the bread maker on dough cycle to prep the dough, time will tell if the buns turn out. There is also quite a bit of sugar in this dough mix, I remember many years ago, KFC in Australia used to sell Pumpkin buns, and they were sweet and delicious, sadly they are no more. I’m hoping these buns have some similar features.
In terms of the original recipe, I’ve made another compromise in the recommended mayo. I’ve chosen to use a Tabasco style sauce (Kaitai Fire) mixed with mayonnaise, hot English mustard, tomato paste and a little lemon juice to let it down. The only other deviation from the original recipe is my use of aged Cheddar cheese instead on Manchego cheese, which I’m not familiar with.
Lastly, I’m serving these with some homemade french fries.
Fresh Mexican chorizo patty
17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
2 cloves of garlic, grated
1 1/2 tsp of chili powder
1 1/2 tsp of sweet paprika
1 tsp of hot paprika, or cayenne powder
1 tsp of red wine vinegar
1 tsp of tequila
1 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 tsp of dried oregano
1/4 tsp of ground cumin
8 large shrimps/prawns (2 for each burger), peeled and deveined
3 sprigs of fresh thyme leaves
1 clove of garlic, minced
1/2 tsp of extra virgin olive oil
1/3 tsp of salt
1/8 tsp of freshly ground black pepper
3 tbsp of mayonnaise
1 tbsp of tomato paste
A few drops of your favorite hot sauce
1 tsp of yellow mustard
Juice of 1 juicy lime
4 Sweet potato burger buns (recipe follows)
1/2 heaping cup of shredded aged cheddar or manchego cheese
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.
To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.
To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
To make the burger:
Divide the chorizo-mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional). Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then set aside.
If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
Apply a good layer of spicy mayo on both sides of the buns, then put a chorizo patty on top. Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun.
SWEET POTATO BURGER BUNS: makes 6 or 7 medium-sized buns
- 1/2 cup (137 grams) of whole milk
- 1 1/8 tsp of instant dry yeast, or active dry yeast
- 2 1/4 cups (354 grams) of bread flour
- 1/2 cup (125 grams) of baked sweet potato
- 3 tbsp (35 grams) of light brown sugar
- 3/4 tsp of salt
- 1/8 tsp of freshly grated nutmeg
- 1 large egg, separated
- 3 tbsp (42 grams) of unsalted butter, soften
- Sea salt flakes and freshly thyme leaves to top
To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF/200ºC for 40~50 min, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh for the following recipe.
METHOD for a Bread Maker
My bread maker calls for the wet ingredients to be added before the dry ingredients. Some mixers require dry first then wet. Use whatever method suits your maker.
Add the wet ingredients (milk, sweet potato, chopped up butter and egg yolk ), then the dry ingredients (flour, sugar, yeast, salt nutmeg) to the mixer. Select the dough cycle and let it run through the full cycle, adjust the flour or add water to get the dough to the correct consistency (it should pull away cleanly from the mixing bowl). When the cycle is finished, remove the dough to a lightly floured surface. Divide into 6 or seven equal sized pieces. Shape into balls by stretching the dough to form a smooth surface and tucking it under itself. Rest for 40-50 minutes under a clean tea towel until almost doubled in size. Beat the egg white and brush it over the top of the buns, let the egg wash dry for 5 minutes and repeat, sprinkle a little sea salt or fresh thyme on top. Bake in a 190 C oven for about 20 minutes or until golden brown.