Ingredients for Spanish Burgers With Romesco And Manchego Cheese
- 1 large garlic clove
- ½ cup natural almonds
- 2 large red bell peppers
- 2 tablespoons sherry wine vinegar
- 1 ½ teaspoons sweet paprika
- 1 teaspoon dried oregano
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 ½ pounds ground beef round
- ½ teaspoon freshly ground black pepper
- 4 sourdough rolls
- 4 ounces Manchego cheese
- 1 large tomato
- 4 lettuce leaves
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How to Make Spanish Burgers With Romesco And Manchego Cheese
- Prepare the Romesco: Combine garlic, almonds, roasted red peppers, red wine vinegar, smoked paprika, and oregano in a food processor. Pulse until coarsely chopped. With the motor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
- Prepare the Grill: For charcoal, build a two-zone fire with one hot side and one cooler side. For gas, preheat one side to high and the other to low.
- Prepare the Patties: Gently mix ground beef, salt, and pepper. Form into 4 patties (about 4 inches wide), making a slight indentation in the center of each to prevent bulging.
- Sear the Patties: Lightly oil the grill grates. Place patties on the hot side of the grill. Cook for 2 minutes per side, until seared.
- Finish Cooking: Move patties to the cooler side of the grill. Cook for 4 minutes for medium-rare, turning once, or until internal temperature reaches 125°F (using a meat thermometer inserted horizontally).
- Melt the Cheese: During the last 2 minutes of cooking, top each burger with a slice of Manchego cheese and place buns on the grill to lightly toast.
- Assemble & Serve: Place cooked patties on toasted buns. Top with a generous dollop of Romesco sauce and optional tomato and lettuce. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
12g
Fat
8g
Carbs
2g
