Spanish Burger
Ingredients
- 600 gGround beef 15% fat (fresh)
- 100 gChorizo (finely minced)
- 1 tspSmoked paprika
- 1 pcRed onion (thinly sliced)
- 1 pcRed bell pepper (sliced into strips)
- 2 tbspExtra virgin olive oil
- 1 pcRound tomato (sliced)
- 4 pcRomaine lettuce (whole leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcBrioche burger bun (cut in half)
- 100 gManchego Cheese (thinly sliced)
Method
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.
- 1
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
Heat olive oil in a pan. Sauté the sliced onion and pepper strips until tender and lightly browned.
- 3
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
Toast the buns. Layer a lettuce leaf, a tomato slice, the cheesy patty, and top with the grilled peppers and onions.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw patties can be kept for 24 hours in the fridge. Once assembled, the burger should be eaten immediately.
