SPANISH BURGERS
These flavorful hamburgers can be served on pita bread halves for a change of pace.
Provided by Land O'Lakes
Categories Burger Sandwich and Wrap Main Course
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 520 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 1190 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Sugar grams, Protein 39 grams
SPANISH BURGER WITH PICKLED SHALLOTS
Bobby's secret cheeseburger ingredient: water! He tops the patties with cheese at the end of cooking, then he adds a little water to the pan and covers it immediately - this creates and traps steam, which melts the cheese.
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 4 Spanish burgers
Number Of Ingredients 23
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 BURGER WITH PICKLED SHALLOTS
Steps:
- For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
- For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
- For the aioli: 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 for at least 30 minutes to allow the flavors to meld.
- For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
- For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat 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 and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 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 aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.
SPANISH CHORIZO BURGER
Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
CHORIZO BURGER
An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.
Provided by Q80 BurgerBelly
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
- Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
- Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
- Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
- Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
- Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.
Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g
CHORIZO BEAN BURGERS
Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger
Provided by Good Food team
Categories Dinner, Main course
Time 26m
Number Of Ingredients 10
Steps:
- In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
- Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
- Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.
Nutrition Facts : Calories 566 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
SPANISH BURGER
The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese.
Provided by gailanng
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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 RICE AND HAMBURGER
Make and share this Spanish Rice And Hamburger recipe from Food.com.
Provided by MizzNezz
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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 SAUCE BURGER TOPPING
This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken.
Provided by Dreamer in Ontario
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix well.
SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE
These are Spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp Manchego cheese may just usurp Cheddar as the ultimate cheeseburger topping. You can prepare the Romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate the flavors. I saw this recipe being prepared on a local news station. It was prepared by Rick Rodgers, an author of more than 25 cookbooks.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 173.6, Fat 14.8, SaturatedFat 1.8, Sodium 1166.7, Carbohydrate 6.7, Fiber 2.7, Sugar 3, Protein 2.7
SPANISH PORK BURGERS
This burger is boldly flavored with sauteed onions(which keep it moist), paprika, garlic and green olives. The creamy mayo spread is tangy with lemon and a slight hint of saffron. EatingWell Newsletter, June 2008
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
- .
Nutrition Facts : Calories 549.8, Fat 35.4, SaturatedFat 10.8, Cholesterol 86.9, Sodium 562.5, Carbohydrate 34, Fiber 3.7, Sugar 8.7, Protein 24.7
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