Spanish Burgers With Romesco And Manchego Cheese
These are spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp manchego cheese may just usurp cheddar as the ultimate cheeseburger topping. You can prepare the romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate the flavors. I saw this recipe being prepared on a local news station. It was prepared by rick rodgers, an author of more than 25 cookbooks.
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.
Working as gently and quickly as possible , mix the ground round , salt , and pepper.
Lightly form into 4 patties about 4 inches wide.
Make an indentation , about 2 inches .
Ingredients
garlic clove, natural almonds, red bell peppers, sherry wine, sweet paprika, dried oregano, extra virgin olive oil, salt, ground beef round, fresh ground pepper, sourdough rolls, manchego cheese