mayonnaise sweet potato bun manchego cheese milk (whole) unsalted butter
Has gluten from:
sweet potato bun bread flour
Has meat from:
ground pork (16% fat)
Has seafood from:
Not Mediterranean due to:
Not vegan due to:
ground pork (16% fat) shrimp mayonnaise sweet potato bun manchego cheese milk (whole) light brown sugar egg (large) unsalted butter
Not vegetarian due to:
ground pork (16% fat) shrimp
Not paleo due to:
mayonnaise sweet potato bun manchego cheese milk (whole) bread flour light brown sugar
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 118%, Fat (total lipid) as 83.8% and Sodium as 142% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.8% of RDA
• Calories: 118% of RDA
• Carbs: 55.5% of RDA
• Fat (total lipid): 83.8% of RDA
• Fiber: 19.8% of RDA
• Fructose: 1.9% of RDA
• Protein: 56.4% of RDA
• Sodium: 142% of RDA
• Sugar: 74.3% of RDA
• Vitamin A (IU): 174% of RDA
• Vitamin B6: 56.4% of RDA
• Vitamin C: 5.1% of RDA
• Iron: 5.7% of RDA
• Magnesium: 23.7% of RDA
• Manganese: 47.0% of RDA
• Niacin: 122% of RDA
• Potassium: 22.1% of RDA
• Zinc: 29.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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.
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
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.
PREPARING THE PAPRIKA MAYO
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
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.
OPTIONAL: dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts.
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 paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes (optional) and a chorizo patty on top.
Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun.