food, Recipes

Cajun-style Chorizo and Shrimp Burger with caramelised garlic aïoli

Georgia East


Inspired by the surf ’n turf combinations of the American Deep South, the combination of succulent grilled shrimp and spicy chorizo sausage keeps the classic concept of a burger fresh and exciting. The key to a juicy burger is to use meat with a 30% fat content, and ground pork shoulder is perfect for the job. Make the aïoli the day before so as to allow the sweetness of the roasted garlic to infuse into the mayonnaise. Whip up your own Cajun-style Chorizo and Shrimp Burger with caramelised garlic aïoli this weekend.

Cajun-style Chorizo and Shrimp Burger with caramelised garlic aïoli

 

Prep time: 30 minutes / Cook time: 25 minutes / Serves: 4

Ingredients
500g ground pork shoulder
1T Cajun spice
Coarse-ground sea salt, to taste
1 large chorizo sausage (about 250g)
12 to 16 medium-sized prawns, shells and heads intact
Butter, for frying
1T smoked paprika

Method
In a mixing bowl, gently combine the pork mince with the Cajun spice and season with salt. Shape into four patties and refrigerate until needed. Slice the chorizo sausage, place in a large frying pan over low heat and gently render until crispy. Remove the sausage slices from the pan, but retain the chorizo oil.

Using sharp kitchen scissors, cut down the back of each prawn and remove the black intestine. Rinse under cold water. Melt some of the butter in the frying pan with the chorizo oil and add the prawns. Sprinkle the smoked paprika over them and season with salt. Fry on high heat for about 3 to 4 minutes or until the prawn shells are pink. Remove from the pan and set aside. Keeping the pan hot, fry the pork patties – about 5 minutes a side – until browned and cooked through.

Caramelised Garlic Aïoli

Ingredients
1 whole garlic head, unpeeled
Olive oil
Coarse-ground sea salt and black pepper, to taste
250ml good quality, store-bought mayonnaise
1T fresh lemon juice

Method
Preheat the oven to 180°C. Place the head of garlic onto a baking sheet, drizzle with olive oil and season with a grind each of salt and pepper. Roast for 20 minutes or until golden and fragrant. Allow the garlic to cool slightly before popping the cloves out of their peels. Place the garlic in a food processor and blitz until smooth. Add the mayonnaise and lemon juice and blitz again until combined. Scrape the aïoli into a dish, cover and refrigerate.

To serve
Four hamburger buns
A handful of rocket leaves
Hot sauce of your choice

To assemble the burgers, slice open the buns and spread the garlic aïoli over each half. Top the lower half of the bun with slices of crispy chorizo followed by a pork patty. Add a dollop of your favourite hot sauce and top with three to four prawns per person. You can either peel the prawns beforehand or leave guests to peel the prawns themselves. Add a few rocket leaves and place the other half of the bun on the burger.

Serve immediately with a serving of sweet potato fries on the side.