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 BURGER WITH PICKLED SHALLOTS
Provided by Bobby Flay
Time 1h30m
Yield 4 burgers
Number Of Ingredients 26
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 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 at least 30 minutes to allow the flavors to meld.
- Make the crispy prosciutto: Heat the canola oil in a small saute 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: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the ground beef in 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 with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, 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 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.
MEXICAN CHORIZO BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Mix together the patty ingredients until combined.
- Form the beef mixture into 3 round patties.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
- Cook for 6 more minutes until the cheese is melted.
- Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
- Enjoy!
Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams
SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS
Make and share this Spanish Burgers With Manchego and Chorizo Hash Browns recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 1242.4, Fat 73.3, SaturatedFat 24.4, Cholesterol 201.8, Sodium 1212.5, Carbohydrate 76, Fiber 5.9, Sugar 4.4, Protein 68.2
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 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.
CHORIZO HASH BROWNS
Provided by Kay Chun
Categories Onion Potato Breakfast Brunch Side Sauté Quick & Easy New Year's Day Buffet Sausage Pan-Fry Parsley Green Onion/Scallion Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
- Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
- Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.
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