Mexican Chorizo Burgers with Garlic Shrimp and Paprika Mayo

Ingredients for the burger
1.5 pounds of chorizo, out of the casing
1/2 pound of 85/15 ground beef
1 tsp of oregano
1 tsp of chipotle powder
1 tsp minced garlic
1 tsp cumin
1 cap full of red wine vinegar
1 cap full of white rum
When cooking you will also need 2 tbsp of butter and a dusting of flour
8 oz of manchego cheese, shredded
7 pretzel rolls

1. Mix all of your seasonings, vinegar and rum with the ground beef. Just combine with your hands.
2. Break up the chorizo as you add it to the bowl. Then mix together the chorizo and beef just until combined.
3. Use a large biscuit cutter to form patties. I greased a cookie sheet and separated the meat into 7 equal balls. Using the biscuit cutter, flatten the meat to the edges of the cutter to make 7 beautiful patties.
4. Cover and refrigerate for at least an hour or up until a day in advance.
5. Heat a grill pan to medium high heat with a little canola oil. I'm using an indoor grill pan today because these can get little messy and I don't want everything dripping through the grill. Plus - I use the drippings to cook the shrimp later on.
6. Dust the burgers with a little flour to help get a great brown crust on the burger. Just before you get ready to put the burgers on, hit the pan with a little butter.  If the butter sizzles nicely, you are ready.
7. Cook burgers for about 4-5 minutes each side. On the second side, add the cheese on top.
8. Take off the grill and let rest. Get ready for the shrimp.

Ingredients for paprika mayo
Just mix together all ingredients and reserve
1.5 tsp paprika
3 tbsp mayo
1 tsp mustard
1 Tbsp tomato paste
Zest of a 1/2 of lime
Juice from 1 lime
Salt and pepper

For garlic shrimp - about 3-4 shrimp per burger
Shrimp Marinade:
Thyme
Garlic
Olive oil
Salt and pepper
Directions:
1. Marinate the shrimp for about an hour before cooking.
2. You want to cook the shrimp on the grill where you did the burgers to capture all that flavor. As the burgers rest, grill the shrimp for about 3-4 minutes on high heat and top on the burger.

To assemble the burgers, wipe the mayo on both sides of the bun. Add the burger on the bottom, then the shrimp, and then the lettuce.

Wine selection choices for today:

Marmont
Pinot Noir
2013
Mendocino, CA
Bing Cherry and spice with a long racy finish

Gillette
Rose wine
2014
Providence, France