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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. | 2. MAKE THE MAYONNAISE: | 3. Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute. | 4. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes. | 5. Transfer to a small bowl and set aside to cool. | 6. When the saffron mixture is cool, add the mayonnaise and stir to blend. | 7. Cover and chill until ready to use. | 8. MAKE THE PATTIES: | 9. Slice the chorizo (& remove the casing) and pulse in a food processor to chop. | 10. Transfer to a large bowl. | 11. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, & hot sauce (if using), bread crumbs, and egg and mix well. | 12. Coarsely chop the shrimp and add to chorizo mixture. | 13. Add the ground chicken and mix gently. | 14. Shape into 6 patties to fit the rolls. | 15. Put the onion and pepper slices on a baking sheet or platter and brush with the oil. | 16. Sprinkle with the salt and pepper. | 17. When the grill is ready, rub the grill rack with cooking spray - olive oil. | 18. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. | 19. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. | 20. While they are cooking, toast the rolls. | 21. ASSEMBLE THE BURGER: | 22. Spread the toasted sides of the rolls with the mayonnaise. | 23. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. | 24. Top with bibb lettuce. if desired, the tomato slices and the roll tops. | 25. Enjoy with a drink of Pinto Grigio, yellow rice with fresh herbs, a salad of baby greens with a vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon	recommended	-	-	-	-
garlic clove	1		chopped pressed	-	-	-	-
pinot grigio wine	2	tablespoons	recommended	-	-	-	-
saffron thread	1/8	teaspoon		-	-	-	-
mayonnaise	2/3	cup		558.3467	0.0	0.5723	61.8667
chorizo sausage	8	ounces		1031.94	4.2185	54.6588	86.7964
extra virgin olive oil	2	tablespoons	recommended	-	-	-	-
garlic clove	2		chopped pressed	-	-	-	-
pinot grigio wine	1/4	cup	recommended	-	-	-	-
saffron thread	1/8	teaspoon		-	-	-	-
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
red pepper	1/4	cup	chopped sweet	15.0	3.3038	0.7012	0.165
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
breadcrumb	1/2	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
shrimp	12		raw peeled deveined	-	-	-	-
chicken	1 1/2	1/2	ground	-	-	-	-
hot sauce				-	-	-	-
yellow onion	6	thin		57.42	3.4191	0.4132	4.698
red pepper	12	slices		15.0	3.3038	0.7012	0.165
extra virgin olive oil	1	tablespoon	recommended	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
vegetable oil rack				-	-	-	-
sourdough	6			-	-	-	-
tomato	6			196.56	42.4788	9.6096	2.184

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.