Spanish Burgers With Romesco and Manchego Cheese
photo by momaphet
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Romesco
- 1 large garlic clove, crushed under a knife and peeled
- 1⁄4 cup sliced natural almonds
- 2 red bell peppers (grilled or broiled, skins and seeds removed)
- 2 teaspoons sherry wine or 2 teaspoons red wine vinegar
- 1 teaspoon sweet paprika, preferably smoked paprika (such as pimentà n de La Vera)
- 1⁄2 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- salt
-
Burger
- 2 lbs ground beef round (85% lean)
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 4 sourdough rolls (pull out some of the inner crumb if the buns are too thick)
- 5 ounces manchego cheese, thinly sliced
directions
- Build a fire for banked grilling in an outdoor grill.
- 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.
- For a gas grill, preheat the grill on High.
- Leave one side on High and turn the other side to Low.
- In both cases, you will have two areas for cooking, one hot and the other cooler.
- 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.
- Add the almonds, red peppers, vinegar, paprika, and oregano.
- With the machine running, gradually add the oil, then season with the salt and pepper.
- 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.).
- Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
- Lightly form into 4 patties about 4 inches wide.
- 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.
- Lightly oil the cooking grate.
- Place the burgers on the hot area of the grill.
- Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
- Move the hamburgers to cooler side of the grill and cover.
- Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
- If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
- During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
- Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.
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Reviews
-
This was really delicious, and a great way to elevate the humble cheeseburger to a gourmet experience. I made everything exactly as posted, using smoked paprika and sherry wine vinegar in the romesco. I could not find sourdough rolls, but used some Portuguese rolls instead, with most of the inner crumb removed. This is a hearty, flavorful meal. Thanks for sharing. Made for ZWT8.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!