SPANISH CHORIZO BURGER
Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
- Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
- Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHORIZO BURGER
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
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
HAMBURGER SPANISH RICE
Spanish rice recipes are a favorite busy-day dish for my husband and me. Even though we're retired, I often work on crafts or paint right up to mealtime. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
Nutrition Facts :
SPANISH BURGER
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
BURGERS WITH A SPANISH FLAIR
Recipe adapted from Sara Moulton. These burgers are given a Spanish flair by using some yummy condiments: green olives, paprika and piquillo peppers (or roasted red peppers).
Provided by LifeIsGood
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop one-half of the onion, and slice the other half.
- Heat 1 T of the olive oil in a big skillet, over a medium heat, until hot. Reduce the heat to med-low and then add the chopped onion, cook them for about 4-5 minutes, or until soft. Press 1 garlic clove into the skillet and cook for only about a minute. Take out the onion and garlic and reserve.
- Heat the remaining olive oil in the same skillet over a medium heat. Add the sliced onion and cook for about 4-5 minutes, stirring. Take those onions out and set aside to cool. Wipe the skillet out.
- Mix the mayo and paprika and press the other garlic clove into it and mix.
- Add the pork and ground round to the cooled chopped onion mixture and stir. Pat out the meat mixture into 6 burgers. Then season them on both sides with salt and black pepper, to taste.
- Heat the remaining olive oil in the skillet, over medium heat. Put the burgers into the hot skillet and cook for about 5-6 minutes per side, or until they are just about cooked through.
- While the burgers are cooking, combine the piquillo peppers, olives and the sliced onion and then season with salt and pepper to taste. Divide the mixture on top of each of the 6 almost cooked burgers, while in the skillet. Then top each with a slice of cheese. Put the heat on low, cover the skillet, and cook for about 1 minute. You just want the cheese to melt.
- Spread the top and bottom of each hamburger bun with the mayo mixture and then put a burger on the bottom half of each bun and top.
Nutrition Facts : Calories 774.4, Fat 56, SaturatedFat 19.6, Cholesterol 138.2, Sodium 705.8, Carbohydrate 29.2, Fiber 1.7, Sugar 5.2, Protein 37.3
SUPER SALSA BURGERS
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
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
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- In a small bowl, combine the mayonnaise, garlic, parsley and vinegar. Season with salt and pepper.
- In a skillet, heat the 1 tablespoon of oil. Add the ham; cook over moderately high heat, turning once, until crisp, 2 minutes. Drain on paper towels.
- Light a grill. Mix the pork, paprika, 1 tablespoon salt and 1/2 teaspoon pepper. Shape into four 3/4-inch-thick patties. Grill over moderately high heat for 5 minutes per side, or until just cooked through. Top with the cheese, cover and cook until melted. Transfer to a plate. Brush the cut side of the rolls with oil and grill. Spread the rolls with the mayonnaise, add the burgers and top with the piquillos and ham.
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