Hello lovely,

This burger was supposed to be my show stopping, competition winning burger, but I made a lot of mistakes. I found a recipe for a Mexican Chorizo & Garlic Shrimp Burger that I thought would really impress everyone but I came third out of only 4 people and that crushed me. Even though I was up against a professional chef who stole the show with her burger, I'm taking accountability for not stepping up to the plate like I know I should've. Let me explain what I mean. My friends and I had a burger off this summer (my idea) but as we got closer to the event, I became really lethargic and lost interest; so I made silly mistakes like forgetting to sauté the shrimp and getting the right sized buns.

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My friends who judged found the shrimp to be too fresh and I personally wasn't fond of the size of the buns provided for us since we agreed to make sliders and not full sized burgers. After that I spent most of the night (literally) thinking about how I could improve the burger because I had already planned to share it here. Not only did I change the assembly of the burger because it wasn't enough of a “Wow” factor, the original photos were basic AF and I AM NOT A BASIC BITCH! I learned that I should never photograph food when hungry because my heart won't be in it. And cooking when hungry is also a bad idea.

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OK, this is one of those recipes with long ingredients-list but barely any work. For the new burger, instead of taking away, I decided to add new things (except the paprika-mayo because it just tasted like the sauce for conch fritters). And if I was doing that, the name had to change as well. I also had to change the name because I didn’t use pork for the burger. Even though I have no problem with pork, my friends don’t (but they still like bacon - go figure). So I used ground turkey (I gave up beef in the 10th or 11th grade and never looked back). Without the pork this cannot be called a Chorizo burger. I knew I wanted the burger to look “dirty”. Like the “Dirty Diana-of-Burgers” kind of dirty. The winner used poached eggs on her burger and I knew that’s what mine was missing. I mean a spiced burger with shrimp, stuffed with cheese is already good, but that poached egg really took my burger up a notch when I remade it the next day.

When renaming it, I thought of “The Slutty Mexican Burger”, but when I realised the burger was more boozy than spicy, I had to go with “The Slutty Bacardi Burger”. There’s two shots of Bacardi black in the mixture before frying and while it fries, it’s basted with more Bacardi on both sides. I was only able to do this when I cooked at home because I had more time and I’m more familiar in my own kitchen. Also using a George Foreman grill was a BIG mistake as it made my burgers way too small to make an impact. I served it with some hand cut sweet potato fries and I think this burger would’ve had a better chance of winning. Now I know better for next time.

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  • Fresh Bacardi patty: adapted from Lady and Pups

    • 17.6 oz (500 grams) of ground turkey

    • 2 cloves of garlic, grated

    • 1 1/2 tsp of Mexican chili powder

    • 1 1/2 tsp of paprika

    • 1 tsp of cayenne powder

    • 1 tsp of red wine vinegar

    • 2 shots of Bacardi Black

    • 1 tsp of salt

    • 1/2 tsp of freshly ground black pepper

    • 1 tsp of dried Italian seasoning

    • 1/4 tsp of ground cumin

    • 1 wedge cheese per patty

  • Garlic shrimps/prawns:

    • 12 medium shrimps/prawns (3 for each burger), peeled and deveined

    • 1 shot Bacardi black

    • 1 clove of garlic, minced

    • 1/2 tsp of extra virgin olive oil

    • 1 tsp of paprika

  • Bacardi Tahini:

    • 3 tbsp of Tahini sauce

    • 1 tbsp of Bacardi Black

To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge. However, bring to room temperature before cooking.

To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns (if they don’t come peeled and deveined), dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the Bacardi Tahini: Mix all the ingredients together until even. Set aside.

To make the burger: If making big patties, divide the chorizo-mixture into 4 equal portions, then shape into patties. If you’re making sliders, you can make your patties smaller and get more burgers out of your batter. These can be cooked on a grill or in a pan via stove top. I prefer the stove top method. Cook evenly on both sides. Add a shot of Bacardi to each side of the burger when cooking (total of 2 shots). I cooked the shrimp in the same pan since they were sharing similar flavours. I cannot stress how important it is to saute the shrimp before assembling your burger. That is key.

While your burger is cooking, poach 1 egg. I mentioned before that I prefer my poached eggs to be well done, because runny yolks upset my stomach. If runny yolks don’t bother you, you’re definitely going to want a traditional poached egg for that truly “slutty” effect.

To assemble the burger: Toast your buns first - crispy buns are ideal! Layer both buns with the Bacardi Tahini. The second layer is a slice of Australian white cheddar. Then your burger, then the poached egg, then the shrimp and top bun.

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Tell me when you bite into this, you’re not in heaven!