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Not Your Typical Burger

Posted by on June 11 2012 in Cheese, Recipe, Red Meat, Sandwich


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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2 Responses leave one →
  1. June 11, 2012

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

  2. Twin Tastes permalink*
    June 11, 2012

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

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