While living in Madrid, it was always entertaining to frequent the many fruterias, verdulerias and carnicerias for specific ingredients. Spanish markets abound with traditional groceries that define the unique, Mediterranean-inspired cuisine. Like in any city, it’s exciting and important to work on improving your accent while bonding with the local merchants. We often became “regulars” at many shops abroad while purchasing the freshest catch of the day, picking out olives, or sampling salty cured meat. Back in the US, we use many Spanish staples namely, chorizo, Manchego cheese and roasted peppers, in our own cooking and entertaining.
To add a Spanish spin to a BBQ, we created a burger featuring these three key ingredients. We add a smoky intensity to a classic Angus beef burger with the addition of finely chopped chorizo. For toppings, we sprinkle a layer of sharp Manchego cheese and substitute classic ketchup for a staple in Catalan cooking, Romesco Sauce. This harmonious pesto of roasted red peppers, spices, and olive oil can be used in many ways to liven a dish.
Print
Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A Spanish-inspired burger featuring smoky chorizo, sharp Manchego cheese, and a zesty Romesco sauce for a flavorful twist on a classic BBQ favorite.
Ingredients
- 4 roasted red peppers, skins removed, chopped
- 1/4 cup (30 g) sliced almonds
- 1/4 cup fresh flat leaf parsley, chopped
- 1 garlic clove
- 1/2 tsp paprika
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) water
- 1 lb (450 g) Angus beef
- 1/2 lb (225 g) chorizo, finely chopped
- 4 slices Manchego cheese
- 4 burger buns
- Salt and pepper to taste
Instructions
- To make the Romesco Sauce, place the roasted red peppers, almonds, parsley, garlic, paprika, olive oil, and water in a food processor. Process until smooth, with the consistency of a thick pesto. If too chunky, add more water as needed.
- Preheat grill to medium-high heat.
- In a large bowl, combine the Angus beef and finely chopped chorizo. Mix until just combined, being careful not to overwork the meat.
- Form the mixture into 4 equal patties. Season each patty with salt and pepper.
- Place the patties on the preheated grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) and the burgers are cooked through.
- During the last minute of cooking, place a slice of Manchego cheese on each patty and close the grill lid to melt the cheese.
- Remove the patties from the grill and let them rest for a few minutes.
- Toast the burger buns on the grill for about 1 minute, until lightly golden.
- Assemble the burgers by spreading a generous amount of Romesco sauce on the bottom bun, placing the chorizo burger on top, and finishing with the top bun.
Notes
- For a spicier kick, use spicy chorizo instead of mild.
- Romesco sauce can be made ahead and stored in the refrigerator for up to a week.
- Serve with a side of patatas bravas or a simple green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 burger
- Calories: 650
- Sugar: 5
- Sodium: 1200
- Fat: 40
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
If You Liked This Recipe, You’ll Love These
- Guacamole Burgers with Roasted Sweet Potatoes
- Asparagus with Spanish Chorizo Sausage
- Blue Cheese Bacon Burgers
- Sweet Pepper Grilled Turkey Burgers
Frequently Asked Questions
What is Romesco sauce and can I make it ahead?
Romesco is a Catalan sauce made by blending roasted red peppers, sliced almonds, parsley, garlic, paprika, olive oil, and water until it has the consistency of a thick pesto — add more water if it’s too chunky. The notes say it can be made ahead and stored in the refrigerator for up to a week, making it a great prep-ahead component. 
Why does the recipe combine chorizo with Angus beef rather than using one or the other?
The article explains that finely chopped chorizo (1/2 lb) is mixed into 1 lb of Angus beef to add a smoky intensity to the classic burger. The chorizo must be finely chopped and the mixture combined until just mixed, being careful not to overwork the meat to keep the patties tender.
When does the Manchego cheese go on, and what makes it a good choice for burgers?
Manchego is a sharp Spanish sheep’s milk cheese. Place one slice on each patty during the last minute of grilling and close the lid to melt it. The article describes it as one of the three key Spanish staples — along with chorizo and roasted peppers — that define the Spanish character of the burger.
Super idea and Romesco is a wonderful sub for ketchup. Thanks for your contribution. Another lovely Spanish Cheese, would be San Simón Da Costa, a smoked semi hard cow variety from the Designation of Origin, Villalba, Lugo, Galicia and / or ewe smoked Idizabal, from Vitoria, in Pais Vasco.
Happy Holidays,
Margaux Cintrano.