Spanish Burgers With Romesco and Manchego Cheese

Total Time
40mins
Prep 20 mins
Cook 20 mins

These are Spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp Manchego cheese may just usurp Cheddar as the ultimate cheeseburger topping. You can prepare the Romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate the flavors. I saw this recipe being prepared on a local news station. It was prepared by Rick Rodgers, an author of more than 25 cookbooks.

Ingredients Nutrition

Directions

  1. Build a fire for banked grilling in an outdoor grill.
  2. For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
  3. For a gas grill, preheat the grill on High.
  4. Leave one side on High and turn the other side to Low.
  5. In both cases, you will have two areas for cooking, one hot and the other cooler.
  6. To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
  7. Add the almonds, red peppers, vinegar, paprika, and oregano.
  8. With the machine running, gradually add the oil, then season with the salt and pepper.
  9. Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
  10. Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
  11. Lightly form into 4 patties about 4 inches wide.
  12. Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
  13. Lightly oil the cooking grate.
  14. Place the burgers on the hot area of the grill.
  15. Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
  16. Move the hamburgers to cooler side of the grill and cover.
  17. Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
  18. If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
  19. During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
  20. Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.
Most Helpful

I wasn't quite sure what to expect at first but this was wonderful. I loved the romesco. There was plenty left over romesco that I used as dip for chips on the side.

Queen Dana April 22, 2011

This was just ok for us, DH really didn't care for the sauce I liked it a little more. I used yellow pepper in place of the red. It's always good to try something new even if it's not exactly to our liking - thanks for sharing. Made for ZWT 8 by one of The Wild Bunch

momaphet July 31, 2012

The romesco sauce was very good. I enjoyed it, but family preferred it without. What went over really well was the manchego cheese which melted so well over the burgers. Yum! Your burger-making directions for grilling is perfect! Made for ZWT8 Spain. Thank you!

LifeIsGood July 30, 2012