Spanish-Style Burgers with Romesco Sauce and Manchego
Indulge in a culinary adventure with these Spanish-style burgers that combine the rich flavors of grilled beef with a zesty Romesco sauce and luscious Manchego cheese. This burger recipe showcases a roasted red pepper pesto that enhances the savory taste of the beef, while the sharpness of Manchego offers a delightful twist that elevates your traditional cheeseburger. Perfect for a weekend barbecue or a casual lunch, these burgers can be paired with simple greens for a refreshing bite. The Romesco sauce can be prepared in advance, allowing for an effortless and flavorful meal that will impress your family and friends. Let your taste buds experience Spain with every bite!
4
Servings
390
Calories
13
Ingredients
Ingredients
Garlic clove
1 large (Crushed under a knife and peeled)
Natural almonds
1/4 cup (Sliced)
Red bell peppers
2 (Grilled or broiled, skins and seeds removed)
Sherry wine or red wine vinegar
2 teaspoons (None)
Sweet paprika
1 teaspoon (Preferably smoked paprika)
Dried oregano
1/2 teaspoon (None)
Extra virgin olive oil
3 tablespoons (None)
Salt
to taste (None)
Ground beef round
2 lbs (85% lean)
Salt
2 teaspoons (None)
Fresh ground pepper
1/2 teaspoon (None)
Sourdough rolls
4 (Pull out some of the inner crumb if the buns are too thick)
Manchego cheese
5 ounces (Thinly sliced)
Instructions
1
Prepare your grill for banked cooking. For charcoal grills, wait until the coals are covered with white ash before spreading them out into a bank, with one side deep and the other side scattered with single coals. For gas grills, preheat on High, leaving one side on High and the other on Low for a two-zone cooking setup.
2
Make the Romesco sauce by first finely chopping the garlic clove in a food processor. Then, add the sliced almonds, grilled red peppers, sherry vinegar, sweet paprika, oregano, and a pinch of salt.
3
With the processor running, gradually drizzle in the extra virgin olive oil until the sauce is well combined. Taste and season with additional salt and pepper if desired. Transfer the Romesco to a bowl and set aside. This sauce can be refrigerated for up to two weeks; let it come to room temperature before serving.
4
In a large mixing bowl, gently combine the ground beef, salt, and pepper with your hands or a fork. Be careful not to overmix, as this can lead to tough burgers.
5
Form the mixture into 4 equal patties, about 4 inches wide. To help the burgers keep their shape, create a slight indentation (approximately 2 inches wide and ½ inch deep) in the center of each patty.
6
Lightly oil the grill's cooking grate before placing the burgers on the hot side of the grill. Cover and cook for about 2 minutes per side, or until the burgers have developed nice grill marks.
7
Move the burgers to the cooler side of the grill, cover, and cook until they feel firm yet yielding to the touch (about 4 minutes for medium-rare). For accuracy, use a meat thermometer inserted horizontally to the center of the burger; it should read 125°F.
8
In the last couple of minutes of cooking, place the thinly sliced Manchego cheese on each patty to melt slightly. Meanwhile, place the sourdough rolls on the grill to toast lightly.
9
Once cooked, place each burger on a toasted bun, generously top with Romesco sauce, and serve immediately, enjoying the explosion of Spanish flavors in every bite.
Nutrition Information
26g
Fat
6.5g
Carbs
31.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this burger recipe?
The recipe is for Spanish-Style Burgers with Romesco Sauce and Manchego.
What characterizes the flavor of these burgers?
These burgers combine the rich flavors of grilled beef with a zesty Romesco sauce and sharp Manchego cheese.
How many servings does this recipe make?
This recipe makes 4 servings.
What are the primary ingredients in the Romesco sauce?
The Romesco sauce includes garlic, natural almonds, grilled red peppers, vinegar, sweet paprika, dried oregano, and extra virgin olive oil.
What type of cheese is used for these burgers?
Thinly sliced Manchego cheese is used.
How should a charcoal grill be prepared for this recipe?
Use banked cooking by spreading coals into a bank with one side deep and the other side scattered with single coals.
Can I cook these burgers on a gas grill?
Yes, preheat on High and leave one side on High and the other on Low for a two-zone cooking setup.
How do you make the Romesco sauce?
Chop garlic in a processor, add almonds, peppers, vinegar, paprika, oregano, and salt, then drizzle in olive oil while processing until combined.
How long can the Romesco sauce be stored?
The sauce can be refrigerated for up to two weeks.
How should the ground beef be mixed?
Gently combine the beef, salt, and pepper with your hands or a fork, being careful not to overmix.
Why should I avoid overmixing the burger meat?
Overmixing the beef can lead to tough burgers.
What size should the burger patties be?
Form the mixture into 4 equal patties, approximately 4 inches wide.
How do I help the burgers keep their shape while cooking?
Create a slight indentation about 2 inches wide and 1/2 inch deep in the center of each patty.
What is the first step for grilling the patties?
Lightly oil the cooking grate and place the burgers on the hot side of the grill for 2 minutes per side.
How do I finish cooking the burgers after searing?
Move them to the cooler side of the grill, cover, and cook until firm.
What is the internal temperature for a medium-rare burger?
The internal temperature should reach 125 degrees Fahrenheit.
When should the Manchego cheese be added to the patties?
Place the cheese on the patties during the last couple of minutes of cooking to let it melt.
What type of bread is recommended for the buns?
Sourdough rolls are recommended.
How should the sourdough rolls be prepared?
Toast them lightly on the grill and pull out some of the inner crumb if they are too thick.
How many calories are in one serving?
Each serving contains 390 calories.
What is the protein content per serving?
There are 31.25 grams of protein per serving.
What is the fat content per serving?
There are 26 grams of fat per serving.
How many carbohydrates are in these burgers?
There are 6.5 grams of carbohydrates per serving.
What type of ground beef is best for this recipe?
85 percent lean ground beef round is recommended.
Can I substitute the vinegar in the Romesco sauce?
Yes, you can use either sherry wine vinegar or red wine vinegar.
What type of paprika is preferred for the sauce?
Sweet paprika is used, but smoked paprika is preferred.
How should the red bell peppers be prepared?
They should be grilled or broiled with the skins and seeds removed.
How many ingredients are required for this recipe?
This recipe requires 13 ingredients.
What is the total cooking time for the burgers on the cool side?
They should cook for about 4 minutes on the cooler side for medium-rare.
How should the finished burgers be served?
Place each burger on a toasted bun, top generously with Romesco sauce, and serve immediately.