Old Fashioned SPAIN Burgers


In August, I entered the  Build A Better Burger Contest sponsored by Sutter Home Winery, as I did last year.

This time I decided to go authentic, with a Spanish-styled burger from Spain. NOT from South America, as we tend to be influenced. When I was finished with the entire process, I came up with 2 slightly different recipes. I entered only one, but I would like to share both with you. {Unfortunately, I don’t have any photos of the #2 burger preparation, but the prosciutto-wrapped burger is a”MUST EAT!”}

When creating the recipes, I researched Spain’s culture and authentic sauces and produce that is found in Spain today and yesterday. (There really is a little more involvement sometimes with a recipe than people may realize.) In my research, I found that chili peppers weren’t that readily available in earlier times in Spain. Especially not the hot ones. Pimentos and bell peppers were grown in Spain and still are. Along with eggs, Spanish onions and Manchego cheese. I thought these flavorful ingredients would be great additives to a burger. I wanted to include a sausage that is from Spain, but since these sausages aren’t common in the U.S., I added Chorizo sausage that is as close as I could get to the authentic flavor.

My fave chef José Andrés loves to top a lot of his Spain-influenced tapas and main dishes with fried or poached eggs. Because of this, I decided to top the burger with a fried egg (cooked Spanish-style). I hoped that this idea would put the burger ideas “over the top”. (No pun intended.)

When researching sauces, I found that Romesco sauce (which is made with ground almonds) is authentic to Spain and has a great nutty flavor. I wanted to create my own sauce, so I decided to add walnuts and roast the almonds and walnuts prior to creating the sauce.

Once I completed the first burger, I decided that it just may not be the best of the best, so I decided to include some Italian influences and tweak to get a Spain/Italian Burger. By adding prosciutto ham, basil, mint, red onions and zucchini, I had built a totally different burger. I felt this one took on another identity and it was very very tasty.

While doing the earlier research, I came across the name of an earlier Spanish King who was from Italy and it gave me a great idea. Entitle the burger, the Amedeo, since that was the name of the King.

I also included Sutter Home wine in both recipes, of course.Merlot

#1: El Conquistador Burger with Roasted Walnut Romesco Sauce

Yields: 6 burgers

Sauce yields: about 1 3/4 cups sauce

INGREDIENTS:

6 8-inch corn or flour tortillas

SAUCE:

1/4 cup whole almonds

2 Tablespoons walnut halves

3 or 4 garlic cloves, pressed slightly and skins removed

1 slice Italian or French bread

3 or 4 Roma tomatoes, halved

1 green onion

1/2 cup plus 4 Tablespoons olive oil, divided

2 Tablespoons Sutter Home Merlot

1 jarred pimento, chopped

2 or 3 Tablespoons chopped fresh parsley

2 teaspoons ground paprika

1 teaspoon salt and ground black pepper

pinch cayenne pepper

pinch red pepper flakes

BURGERS:

3 chorizo sausages, casings removed

1 pound lean ground sirloin

1 pound lean ground chuck

1/3 cup chopped (jarred) pimento

2 teaspoons minced garlic

2 Tablespoons paprika

1 1/2 teaspoons ground cumin

1 Tablespoon olive oil

2 eggs, beaten

1/4 cup finely chopped red onion

1 teaspoon ground black pepper

1 teaspoon sea salt

1 Tablespoon chopped fresh parsley

4 ounces Manchego cheese, chopped

TOPPINGS:

1 head red cabbage cut into wedges

2 red bell peppers, cored and halved

3 large tomatoes, halved

6 large eggs

1/4 cup olive oil

INSTRUCTIONS:

Prepare gas grill on medium-high heat. Arrange the nuts, garlic, bread, tomatoes, and onion in a grill basket. Drizzle with 2 tablespoons olive oil ; roast for 8 to 10 minutes, turning over half-way through cooking time. (Careful, not to burn the nuts. Bread may be toasted before all else is completed, if so, remove from heat and set aside).

Transfer nuts and garlic to a food processor and pulse to grind (to a little larger than coffee grounds). Chop grilled onion and remove skins from tomatoes. Add onion and tomatoes along with remaining sauce ingredients and 1/4 cup olive oil. Pulse again until well combined. Pour sauce into a saucepan and place on grill over low to medium heat. Cover and stir until bubbling. Remove from heat; stir occasionally and remain covered until time to serve (allow at least 30 minutes for ingredients to merry).

Create burgers by placing sausage and ground beef into a large mixing bowl and with hands, thoroughly combine. In a small mixing bowl, combine remaining burger ingredients. Add small bowl ingredients with beef and sausage mixture and mix well to incorporate. Divide mixture into 6 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick oblong-shaped burger and make a slight depression in the center with your thumb. Along with cabbage wedges, bell pepper halves and tomatoes, place burgers on to grill over medium-high heat. Drizzle 2 tablespoons olive oil on vegetables. Grill all for 8 to 10 minutes on both sides. Remove from heat and set aside. (Tomatoes may be done before other vegetables, if so, remove from heat.)

Place a large skillet or flat griddle onto grill grates over medium-high heat. Pour in 1/4 cup olive oil. Once heated, crack eggs and place into skillet or onto griddle. Cook sunny-side up for minutes or until whites are fully cooked.

When ready to serve, remove core from cabbage wedges and slice along with bell peppers and tomatoes. Place tortillas on grill to warm without flame over low heat for only about 20 seconds or so.

Place a tortilla onto a plate and lay cabbage along with sliced red pepper. Then layer burger, grilled tomato, and egg on top. Dollop a couple tablespoons or more of sauce over. Fold tortilla with edges meeting and bottom folded toward plate. Serve while burger and sauce are warm.

#2: Proscuitto-Wrapped Amedeo Burger with Fire-Roasted Vegetables (this recipe was entered into the contest)

Yields: 6 burgers

Total Cooking/Prep time: 1 Hour and 25 Minutes (includes 30 minutes marinating time)

INGREDIENTS:

BURGERS:

3 chorizo sausages, casings removed

1 pound lean ground sirloin

1 pound lean ground chuck

1/3 cup chopped (jarred) pimento

2 teaspoons minced garlic

2 Tablespoons paprika

1 1/2 teaspoons ground cumin

1 Tablespoon olive oil

2 eggs, beaten

1/4 cup finely chopped red onion

1 Tablespoon chopped fresh parsley

4 ounces Manchego cheese or Monterey Jack cheese, chopped

1/4 cup plus 2 Tablespoons Sutter Home® Merlot, divided

1 1/2 teaspoons ground black pepper, divided

1 1/2 teaspoons sea salt or kosher salt, divided

TOPPINGS:

2 medium zucchini, ends removed, peeled and halved length-wise

2 medium red onions, peeled and halved

3/4 cup plus 1 Tablespoon extra-virgin olive oil, divided

4 Tablespoons fresh chopped basil, divided

1 head red or green cabbage, quartered

3 large red bell peppers, cored and halved

3 large tomatoes, halved

6 large slices prosciutto ham, sliced medium-thin

4 to 6 ounces Manchego cheese or Monterey Jack cheese, sliced thin

6 large eggs

12 thick slices rustic-style or Italian bread

2 Tablespoons balsamic vinegar

INSTRUCTIONS:

In a gallon-size re-sealable plastic bag, marinate onions and zucchini in 1/4 cup wine and 2 tablespoons olive oil and 1 tablespoon basil (careful not to break up onions). Set aside.

Create burgers by placing sausage and ground beef into a large mixing bowl and with hands, thoroughly combine. In a small mixing bowl, combine next 9 burger ingredients along with 2 tablespoons wine, 1 teaspoon both salt and pepper. Add small bowl ingredients with beef and sausage mixture and mix well to incorporate. Cover with plastic wrap or foil and set aside in refrigerator for spices to merry, at least for 30 minutes.

Prepare gas grill on medium-high heat. Divide burger mixture into 6 equal portions (about 1-inch thick burgers). Make a slight depression in the center with your thumb so that while cooking burger can expand without having a dome-like top. Place the slices of prosciutto on a cutting board or piece of wax paper. Place 1 burger in the center on each slice of prosciutto and wrap the prosciutto around burger. Repeat with remaining burgers.

Along with marinated vegetables, cabbage wedges, bell pepper and tomatoes, place burgers prosciutto-covered side down on grill over medium-high heat. Drizzle all with 1/4 cup olive oil and sprinkle with 2 tablespoons basil. Grill all for 6 to 8 minutes on both sides (until the prosciutto is golden). With 1 minute or so to go in cooking time, place slices of cheese on top of burgers to soften. Remove burgers from heat and set aside. Remove vegetables to cutting board(s).

Prepare eggs Spanish-style. Place a large skillet on grill grates over medium-high heat. Pour in 1/4 cup olive oil. Crack eggs and carefully place into a small bowl (careful not to bust yolks of eggs). Once oil is very hot, carefully slip eggs into hot oil. Spoon oil over eggs while they cook. Cook sunny-side up for about 1 1/2 minutes or until whites are fully cooked. Take pan off heat and remove eggs with slotted spoon. Sprinkle with 1/2 teaspoon salt and pepper.

When ready to serve, remove core from cabbage wedges and slice along with bell peppers, tomatoes and zucchini. Drizzle slices of bread with balsamic vinegar and remaining olive oil and sprinkle with remaining basil.

Place a slice of bread onto a plate and lay handful of cabbage. Then layer burger with grilled slices red pepper, onion, tomato, zucchini, and fried egg along with sprinkle of sliced cabbage. Cover with another slice of bread. Serve immediately.

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About amrecipes

My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of. I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.
This entry was posted in almonds, Beef, Cheese, Contest, corn, Eggs, Ham, Hamburger, Meats, Nuts, Pork, Sandwiches, Sauces, Spanish/Mexican Cuisine, Tomatoes, Tortilla, Vegetables, Walnuts, Zucchini and tagged , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Old Fashioned SPAIN Burgers

  1. Pingback: Not A Finalist; But Still Recognized!! | Alternative Tastes

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  5. Hal Prust says:

    WONDERFUL Post.thanks for share..more wait .. …

  6. Pingback: CHEESE QUESADILLAS > Cheese Quesadillas Tips|CHEESE QUESADILLAS Guide! | Mexican Food Recipes

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