Spanish Burger

A thick beef patty marbled with pimentón and chorizo, sizzling in the pan. The cheese melts slowly over the hot meat, while the grilled pepper releases its smoky aroma.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 854
• Protein: 55 g
• Carbs: 39 g
• Fat: 51 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 100 g Chorizo ( finely minced )
• 1 tsp Smoked paprika
• 1 piece Red onion ( thinly sliced )
• 1 piece Red bell pepper ( sliced into strips )
• 2 tbsp Extra virgin olive oil
• 1 piece Round tomato ( sliced )
• 4 piece Romaine lettuce ( whole leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Brioche burger bun ( cut in half )
• 100 g Manchego Cheese ( thinly sliced )

Instructions

1. Prepare the meat base

   In a mixing bowl, combine the ground beef with finely minced chorizo and smoked paprika. Shape into four thick, firm patties so they don't fall apart during cooking.

2. Sear the garnish

   Heat olive oil in a pan. Sauté the sliced onion and pepper strips until tender and lightly browned.

3. Cook the patties

   Sear the patties over high heat. A brown crust should form. Flip them and place a slice of cheese on top so it starts to coat the meat.

4. Assemble the burger

   Toast the buns. Layer a lettuce leaf, a tomato slice, the cheesy patty, and top with the grilled peppers and onions.

Chef's tips

• Do not press the meat with the spatula while cooking to keep all the juices inside.
• Chorizo already adds fat and salt, so go easy on seasoning the beef.

Storage

Raw patties can be kept for 24 hours in the fridge. Once assembled, the burger should be eaten immediately.