I started my planning for this meal yesterday while making my grocery list, I didn’t have a recipe for is simply the concept above listed as the title. Because my youngest says that everything is better with bacon, and that I have to have extra beyond what the recipe calls for just for him, I am starting with 12 slices of thick-cut hickory-smoked bacon.
And, typical for me, I am baked them at 400°F. I don’t preheat the oven, I simply put the tray in the cold oven and turn it on.
While they were cooking, I cleaned the shrimp.
I placed these in a bowl where I chopped them with my Pampered Chef Mix ‘n Chop.
Then I added in the chorizo and some basil from my garden which I chopped; I also set aside some basil to use as lettuce.
I mixed these together with a bit of salt and pepper.
After that, I took the bacon out of the oven.
I decided to make very thin burgers, with the intent of double stacking them. I placed each on a sheet of foil brushed with olive oil.
I also added some parsley to my basil “lettuce” and thinly sliced a red onion as condiments to go with my guacamole.
Then I shucked my fresh Michigan corn and waited for everyone to be hungry.
With the weather not cooperating, I elected to grill inside.
Knowing that the chorizo has a tendency to stick, I left the burgers on the foil to cook.
The burgers took ~2 minutes per side and the corn was done in 5.