Spanish Burger

"The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Random Rachel photo by Random Rachel
photo by alligirl photo by alligirl
Ready In:


  • 1 12 lbs ground chuck
  • salt & freshly ground black pepper
  • 4 manchego cheese, cubes cut 1x1/2x1/2-inch each
  • 4 slices serrano ham (can sub prosciutto)
  • 1 tablespoon olive oil


  • Preheat grill on high heat.
  • Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions.
  • Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick.
  • Grill burgers for about 4 to 5 minutes a side or until just cooked through.

Questions & Replies

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  1. seth.cleancutkid
    Ain't nothing Spanish about this bad boy. Minnesotans have been putting cheese inside a fried burger for decades, and have branched out from there. It's a Jucy Lucy, and if you've never been to Matt's in South Minneapolis you're doing it wrong.
  2. Random Rachel
    This was great! I rolled the ham around the cheese, since it wasn't very clear how to wrap it. I ended up only using 2 of the wrapped cheese slices, and cutting them in half, since they were way too big. I was surprised that the burgers held together, they looked crumbly but worked out perfectly. I served with onion slices and salsa on top. For ZWT8
  3. alligirl
    I love a good surprise! I 'envelope-wrapped' the cheese with the serrano ham and stuck a toothpick in it, to hold together. It also made it easier to 'turn' the ham/cheese nugget in the pan, while frying! These were beautiful and I think I may 'surprise' my friends with one, and soon! Thanks for sharing, GailAnn!



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