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1
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
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2
While chorizo is rendering and browning, peel onion.
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3
Place meat in a mixing bowl.
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4
Grate a few tablespoons of onion directly over the meat.
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5
Quarter the remainder of the onion and thinly slice.
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6
Add potatoes and onions to the chorizo.
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7
Season the hash browns with salt and pepper and fresh thyme.
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8
Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
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9
To the sirloin, add parsley, smoked paprika, garlic, salt and pepper.
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10
Mix the burgers to combine and form 4 large patties.
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11
Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
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12
Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat.
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13
Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done.
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14
Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan.
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15
Tent the skillet with loose foil to trap enough heat to melt the cheese.
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16
Place pequillo peppers in food processor and add hot sauce, salt and pepper.
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17
Process the peppers into a smooth paste.
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18
To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato.
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19
Slather the bun tops with pepper paste and set into place.
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20
Serve crispy hash browns with chorizo along side.
