Mexican Surf & Turf Burger

Directions Print

Garlic-Poblano Mayo:

1. Purée all ingredients in a food processor. Makes about ¾ cup

Chorizo Burger Patty

1. Gently mix all ingredients in a bowl; divide into 6 equal portions and shape into ½-inch-thick patties.

To Serve

1. Cook Chorizo Burger Patty until internal temperature reaches 160°F, about 8 minutes, turning once; melt a portion of cheese on burger during last 2 minutes of cooking
2. Deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes.
3. Toast bun, cut side down, until golden brown, about 1 minute; spread cut sides of bun with garlic-poblano mayo
4. Place burger, cheese side up, on bottom half of bun; top with Mexican Street Corn Breaded Shrimp, onion, tomato and cilantro sprigs.