Prep 10 mins
Cook 12 mins
Sort of a mix between a burger and a sloppy joe, except with a spanish flavored twist. Definately different and yet good! From our paper but a Rachael Ray recipe. *Four roasted red peppers may be substituted for the piquillo peppers.
- 2 lbs ground sirloin
- 4 teaspoons paprika
- 2 tablespoons McCormick's Montreal Brand steak seasoning
- 1 small white onion, finely chopped
- 1⁄4 cup flat leaf parsley, chopped
- extra virgin olive oil
- 8 roasted red peppers, piquillo (in a jar)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce
- 12 slices manchego cheese, cut to fit bun
- 12 small round soft rolls, split and toasted
- 1 romaine lettuce hearts, shredded
- Place ground sirloin in a medium bowl. Combine smoked paprika with grills seasoning in a separate bowl. Sprinkle over meat.
- Add onion and parsley to meat, along with a drizzle of olive oil, then mix well.
- Place meat on cutting board. Divide into 12 small patties by scoring it into 4 sections, then making 3 patties from ach section.
- Combine peppers with Worcestershire sauce and hot sauce in a food processor; process until it forms a sauce that’s mostly smooth. Set aside.
- Coat a large nonstick skillet with olive oil, and place over medium high heat.
- Cook patties for 3 minutes on the first side and then 3 minutes on the other side.
- Top with cheese during the last minute of cooking.
- Wipe pan, then add another drizzle of olive oil and reapeat until all paties are done.
- Place finished patties on bun bottoms, and some shredded lettuce and top with red pepper sauce. Cover with tops of buns.