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.
SPANISH SAUCE BURGER TOPPING
This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken.
Provided by Dreamer in Ontario
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix well.
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 :
SAUCE ESPAGNOLE - SPANISH SAUCE
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
- Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
- Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
- Allow the flour to develop a light tan color. About a minute or two.
- Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
- Allow to cook about five minutes or until desired thickness is achieved.
- Strain and serve or refrigerate and reheat when needed, whisking until smooth.
Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2
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