Paella burgers

Paella burgers
  • For the garlic-saffron mayonnaise
  • 1 tbsp extra-virgin olive oil
  • 1 garlic clove, finely chopped or pressed
  • 30ml Pinot Grigio wine
  • 1/8 tsp saffron threads
  • 165ml mayonnaise
  • For the burgers
  • 250g Spanish chorizo
  • 30ml extra-virgin olive oil
  • 1 garlic clove, finely chopped or pressed
  • 60ml Pinot Grigio wine
  • 1/8 tsp saffron threads
  • 75g finely chopped yellow onion
  • 35g chopped red sweet pepper
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 50g freshly made breadcrumbs
  • 1 egg, beaten
  • 12 large raw prawns, peeled, deveined
  • 750g chicken mince (both dark and white meat)
  • 6 thin slices yellow onion
  • 12 slices red pepper
  • 15ml extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Vegetable oil, for brushing on the grill rack
  • Garlic-saffron mayonnaise, recipe follow
  • 6 sourdough rolls, split
  • 6 large tomato slices
  • 6 large tomato slices
Mayonnaise:
1) Prepare a medium fire in a charcoal griddle with a cover, or preheat a gas griddle to medium.

2) Combine the oil and garlic in a small, fire-proof saucepan on the griddle and cook for 1 minute. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the colour, until the mixture is reduced and thickened, about 10 minutes. Transfer to a small bowl and set aside to cool.

3) When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use.

Burgers:
1) Prepare a medium fire in a charcoal griddle with a cover, or preheat a gas griddle to medium.

2) Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, breadcrumbs and egg and mix well. Coarsely chop the prawns and add to chorizo mixture. Add the chicken mince and mix gently. Shape into six patties to fit the rolls.

3) Put the onion and pepper slices on a baking tray or platter and brush with the oil. Sprinkle with the salt and pepper.

4) When the griddle is ready, rub the rack with oil. Place the patties on the griddle and cook for 6 minutes per side, until cooked through, being careful not to overcook.

5) Griddle the onion and pepper slices until crisp-tender and showing griddle marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. While they are cooking, toast the rolls.

6) Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the griddled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops.

Serve immediately.

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