THE ULTIMATE BURGER TOPPING
If you're a fan of bacon and blue cheese, then this is definitely for you! This is also a great dip for crackers.
Provided by Christina
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. Crumble the bacon once cooled enough to handle.
- Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. Add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.6 g, Cholesterol 35.8 mg, Fat 23 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 6.8 g, Sodium 705.1 mg, Sugar 3.2 g
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.
SPANISH-STYLE CHORIZO AND ROMESCO BURGERS WITH MANCHEGO CHEESE
A Spanish spin on your classic burger featuring chorizo, Manchego cheese and a zesty Romesco sauce.
Provided by Kara and Marni Powers
Categories entree, grilling, burger
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place all ingredients in a food processor and process until smooth. It should have the consistency of a thick pesto. If too chunky, add more water.
- Preheat grill to medium-high heat.
- Place the chorizo in a food processor and process until finely chopped and crumbly.
- Transfer to a large bowl with the ground beef and loosely mix together with your hands.
- Form the mixture into 4 (1-inch) thick patties and sprinkle each side with salt and pepper.
- With your thumb, make a small indentation in the center of each burger, this will allow for even cooking.
- Grill the burgers to desired doneness, approximately 5 minutes and then flip over for another 4 minutes for medium.
- Divide the shredded Manchego cheese among the patties and cook for 1 minute longer until the cheese melts.
- To assemble, place the Manchego-covered chorizo patties atop the bottom rolls with a generous dollop of the Romesco on top.
VEAL, BEEF & PORK SUGO
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.
Provided by Betsy Andrews
Categories Healthy Ground Beef Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine mushrooms and water in a medium heatproof bowl. Set aside.
- Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
- Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
- Remove the sauce from the heat and stir in butter and salt.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 8.1 g, Cholesterol 50.4 mg, Fat 13.4 g, Fiber 3 g, Protein 15 g, SaturatedFat 5.3 g, Sodium 449.9 mg, Sugar 4 g
SPANISH PORK BURGERS
This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.
Categories Lunch
Yield 4 servings
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 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.
Nutrition Facts : Calories 364 calories, Fat 16 g, SaturatedFat 5 g, Cholesterol 71 mg, Carbohydrate 30 g, Protein 29 g, Sodium 659 mg, Sugar 10 g
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 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.
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ROMESCO SAUCE RECIPE - FAMOUS SPANISH SAUCE - EATING …
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- Preheat the oven to 350 degrees F. Place peppers, tomatoes, onion and garlic on a baking sheet. Add olive oil, sprinkle with salt and pepper.
- Roast the vegetables for about 35 minutes until all are soft. Rotate peppers few times during the roasting time. Once done, remove the vegetables, place in a bowl and cover with plastic wrap until cooled off.
- In the meantime place almonds on the frying pan and toss around on medium heat until lightly browned.
50 BURGER TOPPINGS | RECIPES, DINNERS AND EASY MEAL …
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Estimated Reading Time 7 mins
- Jamaican Jerk Mustard Mix 1/4 cup each yellow mustard and mayonnaise with 2 grated garlic cloves, 1 finely chopped scallion, 2 teaspoons chopped thyme, 1/4 habanero (seeded and minced), 1 teaspoon kosher salt and 1/2 teaspoon each pepper, onion powder, ground ginger and ground allspice.
- Mustard Steak Sauce Combine 1/4 cup ketchup with 3 tablespoons yellow mustard, 1 tablespoon mayonnaise, 2 teaspoons each steak sauce and Worcestershire sauce and a dash of hot sauce.
- Curry Ketchup Heat 2 teaspoons vegetable oil in a small saucepan over medium heat. Add 1 teaspoon curry powder, 1/2 teaspoon hot paprika and 1/2 teaspoon chili powder; cook, stirring, until toasted, 20 seconds.
- Spicy Cocktail Sauce Mix 1/2 cup chili sauce (such as Heinz) with 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce and 1/4 teaspoon hot sauce.
- Pineapple Mayonnaise Combine 1/2 cup mayonnaise with 1/4 cup canned crushed pineapple (drained), 1 teaspoon each lime juice and finely chopped cilantro and 1/2 teaspoon each kosher salt and pepper.
- Spicy Lime Mayonnaise Mix 1/2 cup mayonnaise with 1/4 cup gochujang (Korean chile paste), 1 tablespoon lime juice and a pinch of salt.
- Ranch Mayonnaise Puree 1/4 cup each mayonnaise and sour cream in a blender with 2 tablespoons each chopped dill, parsley, chives and pine nuts, 1 tablespoon white vinegar, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper.
- Yogurt Feta Sauce Mash 1/2 cup each crumbled feta and plain whole-milk yogurt with 1 grated small garlic clove and 1/2 teaspoon grated lemon zest; season with salt and pepper.
- Olive Relish Pulse 3/4 cup pitted green olives in a food processor with 1 grated garlic clove, 2 tablespoons olive oil, 1 tablespoon each capers and fresh parsley, 1/2 teaspoon lemon zest and 1 teaspoon lemon juice; season with salt and pepper.
- Spicy Pepper Relish Pulse 1 chopped red bell pepper in a food processor with 1 halved Fresno chile, 1 garlic clove, 1 tablespoon cider vinegar and 1 teaspoon kosher salt until finely chopped.
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SPANISH LAMB BURGERS RECIPE - THE MOM 100
From themom100.com
Cuisine SpanishCategory Main CourseServings 6Total Time 40 mins
- Heat the olive oil in a medium skillet over medium heat, and add the onion. Sauté for about 7 minutes until the onion is softened and golden brown. Remove about 2/3 of the sautéed onion and set aside. Chop the rest of the onion, then return to the pan over medium heat. Add the garlic to the pan and sauté for one more minute until you can smell the garlic. Remove to a large bowl and cool.
- When the onion and garlic mixture is cool add the lamb, olives, ½ teaspoon smoked paprika and salt and pepper. Use your hand to mix gently but thoroughly. Form the mixture into 6 even patties, and use your thumb to make an indent in the middle of the burger so that as it cooks and puffs in the middle it ends up flat and not rounded.
- Make the sauce. Combine the mayo, roasted peppers, paprika, cayenne, sherry vinegar or lemon juice, and salt and pepper in a small food processor or blender. Process until smooth.
- Either preheat the grill to medium high, or very lightly oil a nonstick skillet and heat over medium high heat. Cook the burgers wither in the pan or on the grill for about 4 minutes per side, until they have reached the desired doneness. The USDAS recommends an internal temperature of 160°F . Top with Manchego at the end if desired and either close the grill lid or place a lid over the pan until the cheese starts to melt.
10 MOUTHWATERING BURGER TOPPING IDEAS | SAINSBURY'S RECIPES
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- The Name Is A Bit Cheesy. Topped with tangy red Leicester, rich Cheddar and creamy Roquefort this is definitely one for fromage fanciers.
- The Full English Eggsplosion. The burger that thinks it’s breakfast. Egg, bacon, tomato, brown sauce and burger in a bun. The ideal weekend brunch.
- The Italian Stallion. Add sliced mozzarella, pesto, rocket and a ciabatta bun for a gourmet burger with an Italian feel.
- The Uncle Sam. For that all-American vibe try a burger loaded with smoked cheese and dripping with BBQ sauce. Ideal for a Friday night treat or kids sleepover snack.
- Totally Relishious. Red onion relish, cheddar, lettuce and tomato. It’s just like Ploughman’s Lunch in a bun.
- Holy Guacamole! For a burger with a Mexican kick load up on avocado, coriander, lime, chilli and onions.
- Cherry on Top. Grilled cherry tomatoes, dijon mustard and basil make for a fresh and exciting twist.
- Ooze Blues. This rich and satisfying combination of blue cheese, wilted spinach and caramelised red onions will transport you to burger heaven.
- The chorizo Treat. Chorizo sausage, avocado and tomato make a flavoursome combo. Mouthwatering, meaty and a bit messy to eat.
- The BLT Burger. No list of toppings would be complete without this burger classic. Bacon, lettuce, tomato. Simple and stunning. Back to top.
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