It feels good to be food blogging again! The last couple weeks have been insanely busy at work and my head is still spinning from the events that occurred on election night. So it’s been hard to find the motivation to create anything in the kitchen. However, when I saw Lady and Pup’s Mexican chorizo burgers here, I knew I had to make something similar. So these Havarti-topped pork burgers are made with smoked paprika and topped with garlic shrimp and sundried tomato pesto aioli. They’re spicy, salty and a perfect way to get inspired in the kitchen!
It’s been hard to find any time to blog lately. I haven’t had the motivation or energy to cook, so I’ve been running on take out shawarma and frozen dumplings for over 10 days now. However, maybe it’s in those busy times where you need to do the things you enjoy. For me, it’s food blogging – the ability to focus on one task at a time, taking in the smells and sounds rising from the kitchen. For those times that are extremely busy in life and tasking, I’m trying to take the time to do things for myself. Which is not such an easy thing to do.
Food blogging is entirely different from my career. It’s a refuge from a stressful day, week or month. It’s the reason I can get up early on my day off to plan my day’s food blogging recipes. I think about it all week leading up to it. Ok maybe that sounds a bit sad, but not to me!!
But seriously, back to these burgers because have you seen these!?!? These pork burgers are made with smoky paprika for a deep flavour, topped with melted Havarti cheese and garlicky, lemony shrimp. I added a simple sundried tomato pesto aioli on top and toasted the burger buns before diving in. These burgers tasted amazing and the garlic shrimp on top is probably my favourite part! Could it get any better than this?
The burgers don’t take long to make, though you can make the pork burgers and marinate the shrimp ahead of time (but who really has time to do that?). From start to finish, these burgers, including the shrimp and aioli, took 20 minutes to make. So these burgers can be on your table in no time at all, even if you’re working 12 hour days like me!
- 1 lb ground pork
- ¼ cup grated onion
- 1 tsp diced garlic
- ½ cup breadcrumbs or panko
- 1 egg
- 1 tbsp smoked paprika
- 2 tbsp chopped parsley
Sundried Tomato Pesto Aioli:
- 1 tbsp sundried tomato pesto
- 1 tbsp mayo
- 2 tbsp greek yogurt
- 12 raw shrimp, peeled and deveined
- 1 tsp diced garlic
- 2 tsp chopped parsley
- 1 tbsp olive oil
- ½ tsp chili pepper flakes
- lemon slices
- havarti cheese slices
- burger buns
- For the burgers: Preheat the grill to medium high heat. Mix together all the ingredients and form into 4 patties. Place on the grill and cook 5 minutes on each side or until cooked through.
- Pesto Aioli: Mix together the ingredients and set aside until ready to serve.
- Garlic Shrimp: Mix together the shrimp, garlic, parsley, olive oil and chili flakes. Marinate up to overnight (I mixed it together about 10 minutes before cooking). Heat the grill to medium high heat and place on the grill. Squeeze lemon juice over each shrimp and cook for 2 minutes on each side until cooked through.
- To serve, place the havarti cheese over each cooked pork burger patty and place under the broiler until melted. Remove from heat. Spread the aioli over each cut half of the burger bun and top with the havarti and pork burger patty followed by the garlic shrimp then serve!