Not Your Typical Burger


We have to say that with all of our travels, there’s nothing better than returning home to an all-American burger. Whether you’re indulging in a juicy beef burger hot off the grill, or an extravagant veggie burger stocked with funky toppings, the first bite is pure bliss.

To add a Spanish spin to a summer BBQ, we created a burger featuring three of our absolute favorite tapas staples: Manchego cheese, chorizo and roasted red peppers. The finely-chopped chorizo adds a smoky intensity to a classic Angus beef burger, and we sprinkle a layer of sharp Manchego cheese on top. Finely, we substitute classic ketchup with a staple in Catalan cooking: romesco sauce.

We are obsessed with romesco and will put it on anything. If you find yourself with extra sauce, try spreading it on a grilled baguette for a quick and impressive appetizer, use it as a spicy dip for cocktail shrimp, or drizzle it atop grilled chicken or fish. You can’t beat this fiery pesto!

Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese

Romesco Sauce:

4 roasted red peppers, skins removed, chopped
1/4 c sliced almonds
1/4 c chopped flat leaf parsley
1 garlic clove
1/2 t paprika
2 T water
salt and pepperPlace all ingredients in a food processor and process until smooth. It should have the consistency of a thick pesto. If too chunky, add more water.Burger:

1/2 lb chorizo, outer casings removed, cut into 1-inch pieces
1 1/2 lbs lean ground beef
salt and pepper
1 c shredded Manchego cheese
4 fresh rolls (we used brioche) toasted, if desired

Preheat grill to medium-high heat. Place the chorizo in a food processor and process until finely chopped and crumbly. Transfer to a large bowl with the ground beef and loosely mix together with your hands. Form the mixture into 4 (1-inch) thick patties and sprinkle each side with salt and pepper. With your thumb, make a small indentation in the center of each burger, this will allow for even cooking. Grill the burgers to desired doneness, approximately 5 minutes and then flip over for another 4 minutes. Divide the shredded Manchego among the patties and cook for 1 minute longer until the cheese melts.

To assemble, place the Manchego-covered chorizo patty atop the bottom roll with a generous dollop of the Romesco on top. Enjoy!

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  • unsightly June 11, 2012  

    These look fantastic. Did you use Mexican-style or Spanish-style chorizo?

  • Twin Tastes June 11, 2012  

    We used Spanish style. We hope you enjoy them as much as we did!

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