Description
A Spanish spin on your classic burger featuring chorizo, Manchego cheese and a zesty Romesco sauce.
Ingredients
Scale
Romesco Sauce
- 4 roasted red peppers, skins removed, chopped
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh flat leaf parsley
- 1 garlic clove
- 1/2 teaspoon paprika
- 2 Tablespoons olive oil
- 2 Tablespoons water
- salt and pepper
- 1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
- 1 1/2 pounds lean ground beef
- salt and pepper
- 1 cup shredded Manchego cheese
- 4 fresh rolls (we used Brioche) toasted, if desired
Instructions
Romesco Sauce
- Place 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.
- 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 for medium.
- Divide the shredded Manchego cheese among the patties and cook for 1 minute longer until the cheese melts.
- To assemble, place the Manchego-covered chorizo patties atop the bottom rolls with a generous dollop of the Romesco on top.
- Prep Time: 30 mins
- Cook Time: 20 mins