Ingreadient

• 17.6 ounces (500 grams) of ground pork shoulder, ideally 30% fat
• 1 1/2 teaspoons mexican chili powder
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon hot paprika or cayenne
• 1 teaspoon red wine vinegar
• 1 teaspoon tequila
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 8 large shrimp or prawns (2 per burger), peeled and deveined
• 3 sprigs fresh thyme leaves
• 1 clove of garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons mayonnaise
• 1 tablespoon tomato paste
• 1 1/2 teaspoons paprika
• 1 teaspoon yellow mustard
• juice of 1 juicy lime
• 1 handful flour, optional
• extra-virgin olive oil (for frying patties)
• unsalted butter (for frying patties)
• 4 medium potato or sweet potato buns
• 3/4 cup shredded manchego cheese
• a few thin slices of tomatoes