“I’m Just Wild About Saffron” Paella Burger with Spanish Paella Topping


Spanish Paella Topping

1) 1 Tbs. olive oil
2) 1 large sweet onion, cut in half and sliced into ¼ inch slices
3) 1 red bell pepper, top and bottom removed, seeded and sliced into julienne strips
4) 2 tomatoes, diced
5) 1 Tbs. minced fresh garlic
6) ¼ cup chicken stock
7) 1 cup of good quality pitted deli-bar style green olives, sliced in ½ length ways
8) 1/8 tsp. saffron threads
9) ½ tsp. kosher salt
10) ½ tsp. fresh ground black pepper

Paella Burger

8 oz. chicken stock
1/8 tsp. saffron treads
1 Tbs. olive oil
1 tsp. kosher salt
11) ½ cup long grain rice
12) 2.5 lbs. ground chuck
13) 7 oz. bulk uncooked beef chorizo, casing removed
14) 3 oz. large uncooked shrimp, pealed & deviened, chopped into bite-size pieces
1 Tbs. fresh minced garlic
¼ cup grated sweet onion
2 tsp. kosher salt
1 tsp. fresh ground black pepper
15) 6 3” fresh rosemary sprigs

Vegetable oil for brushing the
grill rack
6 Tbs. olive oil to drizzle on buns
16) 6 onion buns, @ 5 inches in diameter, split




Prepare a hot to medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to high.

To make the Spanish Paella Topping, combine olive oil, onion, red bell pepper, tomatoes, garlic, chicken stock, green olives, saffron, salt and pepper into a fire-proof skillet, cover with lid and place on grill rack. Cook the topping mixture for about 20-25 minutes or until the onions and peppers are caramelized and liquid is mostly evaporated. Remove pan from heat and set aside.

To make the patties, pour the chicken stock, saffron, olive oil and salt into a small, heavy fire-proof saucepan, cover and place on hot grill and bring to a boil. Remove cover and add the rice, stir once, and continue to cook uncovered just until liquid is absorbed. Stir rice once, cover, and remove from heat and set aside for about 20 minutes. (This will yield 8 oz. of cooked rice) Meanwhile, in a large bowl combine the ground chuck, chorizo, shrimp, garlic, onion, and season with the salt and pepper. Add the saffron/rice mixture to the meat mixture after its 20 minute resting period. Handle the meat mixture as little as possible to avoid compacting it, and mix well. Divide the mixture into 6 equal portions and form into patties to fit the buns (about 6”, as they’ll shrink). Reduce the grill to a medium high temp or fire.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack. Cook with the lid down until browned, about 5 minutes. Turn the patties and top each with a 3” sprig of fresh rosemary, continuing to cook another 3-4 minutes with the lid down. During the last couple of minutes of grilling, drizzle 1 Tbs. of olive oil upon each bun. Place the buns cut-side down, on the edges of the grill rack to toast lightly.

To assemble the burgers, discard the rosemary sprigs and top each bun bottom with a patty and apply an equal portion of the Spanish Paella Topping to the top of each patty. Add the bun tops and serve.