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RELATED RECIPES
Pork Gyoza
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Mexican Chorizo and Garlic Shrimp Burger
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1.7 hours
4 servings
Adjust servings
Makes 4 medium sized burgers
dairy-free
(?)
Has dairy from:
mayonnaise
sweet potato bun
manchego cheese
milk (whole)
unsalted butter
gluten-free
(?)
Has gluten from:
sweet potato bun
bread flour
kid friendly
has meat
(?)
Has meat from:
ground pork (16% fat)
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
(?)
Not Mediterranean due to:
mayonnaise
vegan
(?)
Not vegan due to:
ground pork (16% fat)
shrimp
mayonnaise
sweet potato bun
manchego cheese
milk (whole)
light brown sugar
egg (large)
unsalted butter
vegetarian
(?)
Not vegetarian due to:
ground pork (16% fat)
shrimp
pescetarian
paleo
(?)
Not paleo due to:
mayonnaise
sweet potato bun
manchego cheese
milk (whole)
bread flour
light brown sugar
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
17 3/5
ounces, weight
ideally 30% fat.
 
3
cloves
2 cloves grated for the patty, 1 clove minced for garlic shrimp.
 
1 1/2
tsp
 
3
tsp
1 1/2 tsp for patty, 1 1/2 tsp for mayo.
 
1
tsp
 
1
tsp
 
1
tsp
 
1 1/3
tsp
 
 
 
 
1/2
tsp
 
1/4
tsp
 
8
whole
large, (2 for each burger), peeled and deveined.
 
3
sprigs
 
1/2
tsp
 
3
tbsp
 
1
tbsp
 
1
tsp
 
1
whole
 
4
whole
see dependent recipe.
 
1/2
cups
 
 
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INGREDIENTS FOR: SWEET POTATO BURGER BUNS
Amount
Measure
Ingredient
 
1/2
cups
 
1 1/8
tsp
can use instant dry yeast.
 
2 1/4
cups
 
1/2
cups
 
3
tbsp
 
3/4
tsp
 
1/8
tsp
freshly grated if possible.
 
1
whole
separated.
 
3
tbsp
softened.
 
1
tbsp
 
 
PREPARATION
PREPARING CHORIZO PATTIES
1.
Mix together 17.6 oz of ground pork shoulder, 2 cloves of garlic, grated, 1 1/2 tsp of Mexican 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 until evenly combined.
2.
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.
PREPARING GARLIC SHRIMP
3.
After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel.
4.
Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.
PREPARING THE PAPRIKA MAYO
5.
Mix together 3 tbsp of mayonnaise, 1 tbsp of tomato paste, 1 1/2 tsp of paprika, 1 tsp of yellow mustard, juice of 1 lime until combined well.
PREPARING THE BURGER
6.
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.
7.
OPTIONAL: dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts.
8.
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).
9.
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).
10.
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.
11.
Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.
12.
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.
13.
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.
14.
Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes (optional) and a chorizo patty on top.
15.
Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Actual "HANDS ON" time is roughly 30 minutes.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2361
Protein 63.5 g
Carbohydrates 153 g
Iron 1.08 mg
Fiber 5.53 g
Calcium 57.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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