Spanish Burgers With Romesco And Manchego Cheese

Name: Spanish Burgers With Romesco And Manchego Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pimentA 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

Servings: persons

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 pimentA 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

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 1/2 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 125u00b0F.
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.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Spanish Burgers With Romesco And Manchego Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!