Spanish Burger got a thick patty made of minced pork, paprika, parsley and garlic topped by manchego cheese, roasted bell pepper and a nutty homemade Romesco sauce to give this burger an “Olé” touch!
This Spanish burger taste like Spain, with a lovely pork patty filled with sunny spices, a bit like chorizo style. A really traditional recipe filled with Spanish flavors. They would be great also as tapas, a smaller version would make fantastic little bites.
In Spain, pork is king! It’s everywhere, sandwiches, hams, meatballs, stuffing, etc. Plus, beef is pricy so they often use a mix of pork and beef or solely minced pork to make their burgers. Surprisingly juicy and tasty, these patties bring a whole new perspective on burgers. On top of that, I’ve spiced the patty up ‘chorizo’ style! Meaning I’ve added some lovely paprika powder to the meat, giving it a sunny touch.
The manchego cheese
Manchego cheese is a sheep cheese really popular in Spain, there are many types, from cured old ones with a sharp end and soft ones. If you are lucky enough to find some! Go ahead and use it! Otherwise, just go with the usual cheddar.
There are two different sauces in the burger: one is the orange romesco sauce. A healthy, nutty sauce made of hazelnuts, roasted peppers, garlic and olive oil. A pure delight! Check out the recipe here. Fairly easy to make but a tad long. So, alternatively, I guess ketchup would do.
The second sauce is the famous aïoli sauce which is simply a garlic mayonnaise, if done the right way it shouldn’t have any eggs in there; the fresh garlic contain a natural emulsifier, but we’ll keep it simple for now. I’ve just used a pre made aïoli or if you prefer simply use mayonnaise and voila!
Accompany with a crunchy lettuce and tomato, if you are lucky enough to find some, add a few marinated caper-berries as a fun decoration!
The roasting pepper technique
The flame technique (faster): Add the clean peppers directly on top of a flame (BBQ or gas stove flame) and burn on all sides, until totally black and cover with aluminium foil and let rest for 10-15 minutes.
The oven technique: Add the pepper in the oven on the top level to broil for about 20 minutes (turn mid-way) until black on each side, cover in aluminium foil and let it rest 10-15 minutes.
Open up, discard the black skin and cut each pepper into 2 or 3 squares. Underneath you’ll get a lovely smoky and soft pepper.
So let’s start this BBQ season with Spanish flavors!
- Roast the red bell pepper (check the technique above).
- Season the patties without overworking the meat, mix and form 4 nicely compressed patties.
- On a grill, pan or BBQ medium-high heat, add the patties for 4 minutes minimum before flipping them (check the sides of the patty to see the cooking line).
- Add the cheese, 1-2 minutes before the end of cooking.
- Cook the meat to your favorite doneness.
- Warm up the bread before making the burgers.