Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese
A Spanish-inspired burger featuring smoky chorizo, sharp Manchego cheese, and a zesty Romesco sauce for a flavourful twist on a classic BBQ favourite.
Ingredients
- 4 roasted red peppers, skins removed, chopped
- 60 ml (30 g) sliced almonds
- 60 ml fresh flat leaf parsley, chopped
- 1 garlic clove
- ½ tsp paprika
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) water
- 454 g (450 g) angus beef
- 227 g (225 g) chorizo, finely chopped
- 4 slices manchego cheese
- 4 burger buns
- Salt and pepper to taste
Instructions
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To make the Romesco Sauce, place the roasted red peppers, almonds, parsley, garlic, paprika, olive oil, and water in a food processor. Process until smooth, with the consistency of a thick pesto. If too chunky, add more water as needed.
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Preheat grill to medium-high heat.
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In a large bowl, combine the Angus beef and finely chopped chorizo. Mix until just combined, being careful not to overwork the meat.
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Form the mixture into 4 equal patties. Season each patty with salt and pepper.
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Place the patties on the preheated grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 71.1 °C (71 °C) and the burgers are cooked through.
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During the last minute of cooking, place a slice of Manchego cheese on each patty and close the grill lid to melt the cheese.
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Remove the patties from the grill and let them rest for a few minutes.
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Toast the burger buns on the grill for about 1 minute, until lightly golden.
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Assemble the burgers by spreading a generous amount of Romesco sauce on the bottom bun, placing the chorizo burger on top, and finishing with the top bun.
Notes
Committed to this collection by the hand of Hunter.
