Spanish Burgers With Manchego And Chorizo Hash Browns Recipes

SPANISH BURGER WITH PICKLED SHALLOTS

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.

CHORIZO HASH BROWNS

Steps:

• Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
• Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
• Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

SPANISH CHORIZO BURGER

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.
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SPANISH BURGER

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 ROMESCO AND MANCHEGO CHEESE

Steps:

• Build a fire for banked grilling in an outdoor grill.
• For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
• For a gas grill, preheat the grill on High.
• Leave one side on High and turn the other side to Low.
• In both cases, you will have two areas for cooking, one hot and the other cooler.
• To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
• Add the almonds, red peppers, vinegar, paprika, and oregano.
• With the machine running, gradually add the oil, then season with the salt and pepper.
• Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
• Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
• Lightly form into 4 patties about 4 inches wide.
• Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
• Lightly oil the cooking grate.
• Place the burgers on the hot area of the grill.
• Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
• Move the hamburgers to cooler side of the grill and cover.
• Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
• If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
• During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
• Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.