- 1 pound ground beef
- ½ pound pork breakfast sausage
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 12 small to medium shrimp/prawns, peeled and deveined
- 1 teaspoon of olive oil
- 1 teaspoon dried thyme
- 1 garlic clove, pressed or minced
- Salt and pepper to taste
- 4 buns (I used the sweet potato buns from the original recipe – delish!)
- Queso Fresco cheese
- Preheat the grill with medium-high heat for 10 minutes.*
- Place the shrimp in a bowl, coat them with olive oil, season with thyme and garlic, cover and place in the refrigerator while preparing the burgers.
- In a small bowl, mix together the chili powder, paprika, garlic powder, pepper, cumin and oregano.
- Place ground beef in a mixing bowl and add spice mixture and pork sausage, mix well. Divide ground beef mixture into 4 equal parts and shape into patties. Immediately place patties onto hot grill, cook just long enough to make nice grill marks on each side. Finish cooking on grill using indirect heat** until burgers reach a safe and savory internal temperature of 160 degrees. Verify internal temperature using a meat thermometer. Top the burgers with queso fresco, keep warm and set aside while cooking the shrimp.
- Heat a skillet over medium-high heat. Once hot place the shrimp in the skillet, cooking for about 1 minute on each side, or until cooked through.
- Stack the shrimp directly on the queso fresco topped burger. Place the burger on a toasted bun (we use our broiler, or grill, to turn out perfectly toasty buns), dress it up with optional condiments like mayo or avocado, serve with your choice of side and enjoy!
- *Cooking temperatures and times are based on a gas grill.
- **On my 6-burner gas grill, I turn the 2 outside burners on each side to a medium-high flame and leave the center two burners turned off. The center two burners are where I finish cooking the burgers by way of indirect heat.