A burger with Spanish flavors starting by a chorizo style meat pattie of paprika, parsley and garlic topped by a typical roasted pepper and a nutty homemade romesco sauce and aioli to give this burger an “Olé” touch!
It’s a first on the blog… a burger! With summer coming up it’s time to bring out the BBQ! I wanted to give it a personal touch since I’m living abroad in Spain… So I’ve done a Spanish version and it turned out into a truly tasty discovery!
The meat patties
First of all the meat patties are a mix of pork and beef which I happen to believe is a winning combination for any burger. Adding pork to your patties also helps to keep the patties juicy, plus pork is the meat of choice in Spain making this combination a perfect one for this Spanish version Burger! The seasonning of the meat is pretty much what they do for chorizo sausages… (solely pork) which contains usually sweet and/or spicy paprika and garlic. Nothing too complex and I’ve added a tad of finely chopped flat leave parsley to the mix to give it a fresh touch.
As for the sauces I’ve used another favorite from Spaniards which they use for their famous “french fries” dish called papas bravas... Well more precisely it’s the Catalan combination they use for papas bravas being aioli and romesco sauce which I thought would work great in this burger. The Romesco sauce is a “nutty” and healthier version of ketchup; its contains tomato, the pulp from a special sweet pepper (ñora), roasted garlic, vinegar, olive oil, roasted hazelnut and almond. I’ve done a homemade version with a normal red pepper instead of the “special” one. (recipe here) The result is quite similar and it’s easy to make. If you are lucky enough some of you might find the ñora or choricero paste or even the dried pepper hidden somewhere in some European specialized stores. The second sauce is aioli 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 and just use a premade aioli or if you prefer simply make a homemade mayonnaise and add a garlic clove to it and voila… Aioli! Yes… that simple!
So let’s start this BBQ season with Spanish flavors!
Spanish Style Burger
Makes 4 burgers
- 600g of ground meat (half pork – half beef)
- 4 burgers buns
- 2 small red bell peppers
- romesco sauce (check recipe here)
- *caperberries or pickles for the side dish
- 1 tbsp of sweet paprika
- 1 tbsp of (*smokey paprika de la Vera) spicy paprika
- 1 garlic clove finely minced
- 2 tbsp of flat leave parsley finely chopped
- salt and pepper
Step 1 The roasted pepper
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 rest 10-15 minutes.
- Take aluminium out and cut the extremities carefully (hot juice coming out) and with the help of a paper towel wipe off the blacken skin of the pepper
- Cut each pepper into 2 or 3 squares and reserve
Step 2 the burgers
- Start by adding all the seasoning except the salt to the meat patties without overworking the meat, mix and form 4 nicely compressed patties
- Once the patties are formed add salt on them
- On a grilling pan or BBQ (check here for different techniques to cook burgers from Saveur magazine) bring to medium-high heat add the patties for 4 minutes minimum before flipping them (check the side of the pattie to see the cooking line)
- Add the cheese 1 minute before the end of cooking
- Cook the meat to your favorite doneness
- Warm up the bread a bit before making the burgers
Serve with caperberries. Que disfrutéis!