Spanish Burger With Pickled Shallots Recipes

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SPANISH BURGER WITH PICKLED SHALLOTS



Spanish Burger with Pickled Shallots image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 25

1 stick (8 tablespoons) unsalted butter
1 tablespoon harissa
2 cloves garlic, smashed
3/4 cup sherry vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
1/4 cup mayonnaise
1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 thin slices prosciutto di Parma
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
4 ounces pork fat (omit if using the ground chuck)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula, for topping

Steps:

  • For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
  • For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
  • For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
  • For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
  • Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
  • Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

HAMBURGERS WITH GARLIC AND SHALLOT BUTTER



Hamburgers With Garlic and Shallot Butter image

Provided by Pierre Franey

Categories     lunch, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds ground beef, preferably sirloin
Salt to taste, if desired
1/2 teaspoon freshly ground pepper
2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon finely minced garlic
4 tablespoons butter at room temperature
2 tablespoons finely chopped parsley

Steps:

  • Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
  • Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
  • Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
  • Smear top of each burger immediately with herb butter and serve.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 17 grams, Sodium 507 milligrams, Sugar 1 gram, TransFat 0 grams

SPANISH BURGER



Spanish Burger image

The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese.

Provided by gailanng

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs ground chuck
salt & freshly ground black pepper
4 manchego cheese, cubes cut 1x1/2x1/2-inch each
4 slices serrano ham (can sub prosciutto)
1 tablespoon olive oil

Steps:

  • Preheat grill on high heat.
  • Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions.
  • Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick.
  • Grill burgers for about 4 to 5 minutes a side or until just cooked through.

SPANISH BURGER WITH PICKLED SHALLOTS



SPANISH BURGER WITH PICKLED SHALLOTS image

Categories     Beef     Grill/Barbecue

Yield 4 burgers

Number Of Ingredients 29

Spiced Butter:
1 stick (8 tablespoons) unsalted butter
1 tablespoon harissa
2 cloves garlic, smashed
Pickled Saffron Shallots:
3/4 cup sherry vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
Aioli:
1/4 cup mayonnaise
1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Crispy Prosciutto:
1/2 cup canola oil
4 thin slices prosciutto di Parma
Burgers:
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
4 ounces pork fat (omit if using the ground chuck)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula for topping

Steps:

  • For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld. For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours. For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels. For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties. Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute. Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/spanish-burger-with-pickled-shallots.html?oc=linkback

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