An absolute delight for both pork and seafood lovers.
1 1/3 cup mayonnaise
1 tablespoon grainy Dijon mustard
1 tablespoon yellow mustard
1 teaspoon maple syrup
1 1/2 teaspoons sweet paprika
1 lime, juiced and zested
8 large shrimp, shelled, deveined and tail removed
1 tablespoon olive oil
2 cloves of garlic, minced
1 lime, juiced
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 1/2 lb (680g) ground pork
2 cloves of garlic, grated
1 tablespoon flat-leaf parsley, finely chopped
1 1/2 teaspoon Montreal steak spice
1 teaspoon sweet paprika
1/2 teaspoon cracked black pepper
1/2 teaspoon dried oregano
1 1/2 tablespoons olive oil
8 slices of bacon, crisped
1 cup of white manchego, shredded
4-8 pieces of Boston bibb lettuce
4 brioche buns, cut in half and toasted
Add mayonnaise, mustard, maple syrup, sweet paprika, lime juice and zest to a bowl and mix to combine.
Cover and refrigerate until needed.
Add shrimp to a bowl and toss with olive oil, garlic, lime juice, paprika, salt and pepper.
Heat a medium-sized skillet over medium-high heat.
Add shrimp and sauté until the shrimp have turned pink and the tail ends have curled up, about two to three minutes per side. Remove from pan and set aside.
Wipe the pan clean as you’ll use this same pan to cook the burgers.
To make the burgers add beef, garlic, parsley, steak spice, paprika, pepper and oregano to a bowl and mix. Divide the mixture into four equal-sized patties.
Heat oil in the pan over medium-high heat. Cook the burgers for about four minutes on one side and flip and cook for an additional two to three minutes. Flip once more and add two slices of cooked bacon and about a quarter cup of grated cheese. Cover the pan and let the cheese melt - about two minutes. Remove the burgers from the pan and you’re ready to assemble.
To assemble the burgers spread a generous amount of the mayo onto the bottom toasted bun. Add a few pieces of lettuce and top that with the cheesy, bacon burger. Place a few sautéed shrimp on top and drizzle with a bit more mayo if you’re feeling it. Sandwich with top bun and enjoy!