Spanish Style Burgers 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.

MEXICAN BEEF BURGERS



Mexican Beef Burgers image

"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

2 cans (4 ounces each) chopped green chilies
2 eggs, lightly beaten
1/3 cup salsa
1/4 cup finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
3/4 cup finely crushed corn chips
8 flour tortillas (10 inches), warmed
TOPPING:
Chopped tomatoes
Chopped ripe olives
Shredded cheddar cheese
Shredded lettuce
Salsa
Sour cream

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.

Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.

CHORIZO BURGER



Chorizo Burger image

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Provided by Q80 BurgerBelly

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

Steps:

  • In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  • Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
  • Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
  • Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  • Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g

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 BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS



Spanish Burgers with Manchego and Chorizo Hash Browns image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons extra-virgin olive oil, divided
1/2 pound chorizo, chopped
1 onion
2 pounds ground sirloin
4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag
2 to 3 sprigs fresh thyme, leaves stripped and chopped
2 teaspoons smoked sweet paprika
Handful flat-leaf parsley, finely chopped
2 cloves garlic, grated
Salt and pepper
8 thin slices manchego cheese
8 piquillo peppers, drained or 3 roasted red peppers
1 to 2 teaspoons hot sauce, to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber, very thinly sliced on an angle
1 large vine-ripe tomato, sliced
4 crusty rolls, split and toasted

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
  • While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
  • Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
  • To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
  • Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
  • Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
  • To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.

SPANISH HAMBURGER ( SLOPPY JOES )



Spanish Hamburger ( Sloppy Joes ) image

Make and share this Spanish Hamburger ( Sloppy Joes ) recipe from Food.com.

Provided by AB_Fan

Categories     High Protein

Time 50m

Yield 10-12 sandwiches

Number Of Ingredients 8

2 lbs hamburger
1 cup onion, diced fine
1/2 cup celery, diced fine
salt
pepper
1 teaspoon garlic salt
2 (10 ounce) cans condensed tomato soup
1/2 cup water

Steps:

  • Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes.
  • Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
  • This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
  • Serve in warmed hamburger buns.

SUPER SALSA BURGERS



Super Salsa Burgers image

Mix in leftover salsa with ground beef for juicy, delicious burgers.

Provided by Allrecipes Magazine

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 15m

Yield 12

Number Of Ingredients 3

1 ½ pounds ground beef
½ cup salsa
¼ cup bread crumbs

Steps:

  • Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
  • Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 2.3 g, Cholesterol 35.5 mg, Fat 7 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 113.9 mg, Sugar 0.5 g

SPANISH-STYLE BURGERS



Spanish-Style Burgers image

Number Of Ingredients 11

1/3 cup chopped, seeded cucumber
1/3 cup chopped, seeded tomato
1/2 cup sliced pimento-stuffed red onion
1/8 teaspoon hot pepper sauce
1 egg
1/2 cup cracker Keebler® Town House® Original (finely crushed)
1/4 cup tomato paste
3 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1/4 cup jalapeño preserves or red currant jelly, melted

Steps:

  • 1. In small bowl stir together cucumber, tomato, 2 tablespoons of the olives, onion and pepper sauce. Cover and refrigerate until serving time.2. In medium bowl stir together remaining olives, egg, crackers, tomato paste, parsley and thyme. Add ground beef. Mix well. Shape into five 3/4-inch patties.3. Grill over medium coals about 11 minutes or until no longer pink, turning once.* Brush with melted jelly during the last 3 to 4 minutes of grilling.4. Serve patties with cucumber mixture.*NOTE: Patties may also be cooked in contact grill. Preheat contact grill for 5 minutes. Cook patties in grill for 5 to 8 minutes or until no longer pink. Drizzle with melted jelly after cooking. Serve as directed above.

Nutrition Facts : Nutritional Facts Serves

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Top Asked Questions

What are the ingredients in a Spanish Burger?
This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron. Heat oil in a large skillet over medium heat.
What is the easiest way to make a hamburger?
And this easy hamburger recipe is no different. Combine ground beef/beef mince with breadcrumbs and egg (this keeps the burgers juicy) and flavorings then form into burgers. Cook on a grill or in a hot pan until cooked to your preference then top with cheese slices and allow to melt.
How to make a Spanish style chorizo burger?
Tom Kerridge's Spanish Style Chorizo Burger 1 Firstly, add the cider vinegar, sugar, mustard seeds, star anise to a small saucepan. 2 Place the saucepan onto the hot part of the BBQ and bring the mixture up to the boil. 3 Place the onions into a small heatproof bowl. Once the sugar has dissolved pour over the sliced onion and leave to... More ...
How do you cook burgers with mayonnaise and lemon juice?
Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.

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