Spanish Burger Food

SPANISH BURGER WITH PICKLED SHALLOTS

Steps:

• Make the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
• Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours.
• Make the aïoli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• Make the crispy prosciutto: Heat the canola oil in a small sauté pan over medium heat until it shimmers. Add 1 slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
• Make the burgers: Put the ground beef in a large bowl and mix in some salt and pepper. Divide into 4 equal patties.
• Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, about 4 more minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
• Spread some aïoli on the top and bottom buns. Place a burger on each bottom bun; top with pickled shallots, followed by a slice of crispy prosciutto and arugula. Add the top buns and serve.

SPANISH BURGERS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper in bowl; mix lightly. Shape into 4 patties.
• Place patties onto grill. Grill, turning once, 15-18 minutes or until internal temperature reaches at least 160°F and meat is no longer pink in center. Top with 2 slices cheese during last minute of cooking.
• Combine remaining olives, remaining sun-dried tomatoes and salsa in bowl.
• Place 1 lettuce leaf onto bottom half of each bun; top with burgers, salsa mixture and top half of buns.

SPANISH CHORIZO BURGER

Steps:

• Heat a large cast-iron skillet over medium-high heat for 20 minutes.
• Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
• Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SPANISH PORK BURGERS

Steps:

• Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.
• Preheat grill to medium.
• Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
• Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
• Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.
• Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

SPANISH RICE AND HAMBURGER

Steps:

• In skillet, brown beef, onion, green pepper and rice.
• Add remaining ingredients; mix well.
• Bring to a boil.
• Reduce heat; cover and simmer 25 minutes.

SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE

Steps:

• 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.

SPANISH HAMBURGER ( SLOPPY JOES )

Steps:

• Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes.
• Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
• This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
• Serve in warmed hamburger buns.

SPANISH BURGER

Steps:

• 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.

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE

Steps:

• Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
• Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
• Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
• Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.

SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS

Steps:

• Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
• While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
• Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. 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.
• To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. 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!
• Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. 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. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
• Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
• To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.

SPANISH PORK BURGERS

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt.
• Cover and cook, stirring occasionally, until soft and translucent, about 10 to 15 minutes.
• Set aside half the onion for topping; finely chop the other half.
• Preheat grill to medium.
• Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
• Gently combine, without overmixing, until evenly incorporated; form into 4 equal patties, about 1/2 inch thick.
• Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
• Oil the grill rack.
• Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.
• Top with cheese and cook until it is melted, about 1 minute more.
• Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.
• .