This burger is packed with robust flavours. Avoid seasoning with salt and pepper, the chorizo and shrimp are salty enough on their own.
Courtesy of Kristen Eppich.
Chop chorizo into small, ¼-inch pieces. Heat oil in medium skillet over medium high. Sauté chorizo until browned, about 4 minutes. Remove from heat and reserve.
Whirl peppers with mayonnaise in a food processor until smooth. Scrape into a bowl and reserve. Wipe same processor clean and add shrimp. Pulse shrimp until chunky. Scrape into a bowl. Stir in ¼ cup (60 mL) mayonnaise mixture, cilantro and egg white.
Heat a skillet over medium heat. Scoop ½ cup (125 mL) shrimp mixture into the pan and gently press into a patty. Repeat with remaining shrimp mixture. Cook for 3 minutes, or until bottom is golden. Flip and continue cooking for 3 more minutes or until patty is set.
Place a piece of lettuce on each bun. Top with a shrimp burger, 1 Tbsp (15 mL) red pepper mayonnaise and sautéed chorizo.