Spanish-Style Chorizo Burgers

While living in Madrid, it was always entertaining to frequent the many fruterias, verdulerias and carnicerias for specific ingredients. Spanish markets abound with traditional groceries that define the unique, Mediterranean-inspired cuisine. Like in any city, it’s exciting and important to work on improving your accent while bonding with the local merchants. We often became “regulars” at many shops abroad while purchasing the freshest catch of the day, picking out olives, or sampling salty cured meat. Back in the US, we use many Spanish staples namely, chorizo, Manchego cheese and roasted peppers, in our own cooking and entertaining.

To add a Spanish spin to a summer BBQ, we created a burger featuring these three key ingredients. We add a smoky intensity to a classic Angus beef burger with the addition of finely chopped chorizo. For toppings, we sprinkle a layer of sharp Manchego cheese and substitute classic ketchup for a staple in Catalan cooking, Romesco Sauce. This harmonious pesto of roasted red peppers, spices, and olive oil can be used in many ways to liven a dish. 

Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese

Romesco Sauce

4 roasted peppers, skins removed, chopped
1/4 c sliced almonds
1/4 c chopped flat leaf parsley
1 garlic clove
1/2 t paprika
2 T EVOO
2 T water
salt and pepper

Place all ingredients in a food processor and process until smooth. It should have the consistency of a thick pesto. If too chunky, add more water.

1/2 lb chorizo, outer casings removed, cut into 1-inch pieces
1 1/2 lbs lean ground beef
salt and pepper
1 c shredded Manchego cheese
4 fresh rolls (we used Brioche) toasted, if desired

Preheat grill to medium-high heat. Place the chorizo in a food processor and process until finely chopped and crumbly. Transfer to a large bowl with the ground beef and loosely mix together with your hands. Form the mixture into 4 (1-inch) thick patties and sprinkle each side with salt and pepper. With your thumb, make a small indentation in the center of each burger, this will allow for even cooking. Grill the burgers to desired doneness, approximately 5 minutes and then flip over for another 4 minutes. Divide the shredded Manchego among the patties and cook for 1 minute longer until the cheese melts.

To assemble, place the Manchego-covered chorizo patty atop the bottom roll with a generous dollop of the Romesco on top.

If you find yourself with extra Romesco sauce, try spreading it on a grilled baguette for a quick and impressive appetizer, use it as a spicy dip for cocktail shrimp, or drizzle it atop grilled chicken or fish. We love its fiery taste and color!