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!paprika patties cheeseburger

Spanish Burger

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

Spanish BurgerFirst 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.

The sauces

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,Romesco Sauce 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

Spanish BurgerIngredients
  • 600g of ground meat (half pork – half beef)
  • 4 burgers buns
  • 2 small red bell peppers
  • lettuce
  • aioli
  • romesco sauce (check recipe here)
  • *caperberries or pickles for the side dish
Patties seasoning
  • 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

* optional

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
  1. Start by adding all the seasoning except the salt to the meat patties without overworking the meat, mix and form 4 nicely compressed patties
  2. Once the patties are formed add salt on them
  3. 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)
  4. Add the cheese 1 minute before the end of cooking
  5. Cook the meat to your favorite doneness
  6. Warm up the bread a bit before making the burgers


Serve with caperberries. Que disfrutéis!

Spanish Burger

Beets quinoa patties

Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty. Those red patties are a great alternative to falafel or even meat, they go where you like them to go, whether it’s a veggie burger, a wrap, a salad or just a snack by itself. They are also gluten free since buckwheat flour is used. You simply have to do different shapes, depending on what you intend to do with them. I usually like to put a bunch of different Beets quinoa pattiesvegetables on the table with those red patties, and everyone does their own mix. You can add a nice tzatziki with it or a sweet mustard (mango mustard is great to, if you have some at home). In my case I did it with tzatziki a la Maria-Pia. As sidekicks;  avocados, goat cheese, spinach and tomatoes are fantastic.

Those red patties are not only healthy, tasty and light but a good deed. See… as scientists told us, the amount of meat we consume is pretty intense, not only is it bad for our health, but our environment. I’m not myself a vegetarian, but I do not want to simply ignore it either… if everyone would try to cut their meat intake that would make the world a much better place. The bovine meat is, by the way, the worst on the scale of impact for the environment, so why not skip that beef patty and try out this one… You won’t regret it.

So here is the recipe to your new alternative to beef!

Red beets and quinoa patties

Makes 4 portions

IngredientsBeets quinoa patties
  • 1 big precooked beetroot (250g)
  • 60g red quinoa
  • 1 onion
  • 2 garlic cloves
  • 250g chickpeas
  • 5 strawberries *optional
  • 40g crunched pistachios
  • 100g buckwheat flour
  • 1 egg
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt, red pepper
Toppings * suggestions
  • avocado
  • baby spinach
  • tomatoes
  • goat cheese
  • Tzatziki

Bring the oven to 180C° (350F)

  1. Start by cooking the quinoa
  2. In a mixer, add the onions, garlic, chickpeas and mix (not too fine, so we can get bite of chickpeas ones in a while)
  3. Reserve into big bowl
  4. In the mixer, add the beets, strawberries, pistachios and mix
  5. Add to beets to the big bowl
  6. Add the quinoa, vinegar, olive oil, egg and mix
  7. Pour in the flour in a few times, and mix with a wooden spoon until the consistency is holding  on the side of the bowl without falling down.
  8. Add baking sheet to a tray and make the balls the size you want, whether it’s a golf ball size of beef patty size, but it should all be the same size, otherwise it will cook unevenly (I did 2 different batches).
  9. Cook for 20-25 minutes depending of the size of your patties
  10. Let cool a bit, serve with healthy wraps or burger bread, avocado, tzatziki, tomatoes, salad of your choice and goat cheese