Chorizo and Romesco Burgers with Manchego Cheese

We’ve been on quite a chorizo kick here recently.  After finally finding fresh chorizo sausages recently (seriously, I’ve been looking for like 3 years), we’ve had 3 chorizo-based meals in the past two weeks.  It’s been a tasty few weeks, to say the least.  These chorizo and romesco burgers with manchego cheese were what prompted me to go on the hunt for fresh chorizo and they definitely did not disappoint.  As soon as I saw Elly post them, I knew we had had had to have them.  The chorizo is quickly browned then combined with some ground beef and grilled.  The burgers are topped with a killer roasted red pepper sauce and manchego cheese and all together, it’s pretty much a perfect non-traditional burger.  And you know what??  I just got myself all excited because I literally just remembered that I froze two burgers and half of the sauce for an extra meal.  Score!!

Chorizo and Romesco Burgers with Manchego Cheese

Yield: 4 servings

Due to allergies, we omitted the almonds from the romesco sauce. I'm not actually sure if the sauce can still be considered romesco without the almonds but it makes no difference to us. We loved the sauce and didn't want to skip it for this recipe. As far as the chorizo goes, if you can find fresh chorizo sausage, use it here. If you can only find pre-cooked, just chop the links up and add them directly to the ground beef - no need to pre-cook.

Ingredients

    For the romesco sauce:
  • 4 roasted red peppers, skins removed, chopped
  • ¼ cup sliced almonds
  • ¼ cup freshly chopped parsley
  • 1 clove garlic, coarsely chopped
  • ½ tsp sweet paprika
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • Kosher salt and freshly ground pepper, to taste
  • For the burgers:
  • 8 oz fresh chorizo, casings removed (see note above)
  • Canola oil, if needed
  • 1 lb ground beef
  • Kosher salt and freshly ground pepper
  • For assembly:
  • 1 cup shredded or thinly sliced manchego cheese, divided
  • 4 rolls or buns, split

Instructions

  1. To make the romesco sauce: Add all of the sauce ingredients (except the salt and pepper) to the bowl of a food processor and process until smooth. The sauce should be the consistency of pesto - add more water by the tablespoon if it's too thick, pureeing after each addition. Season with salt and pepper to taste.
  2. To make the burgers: Heat a medium skillet over medium-high heat and add the chorizo, breaking it up while it begins to brown. If the chorizo seems super dry (mine was pretty lean), add a tablespoon of canola oil while it browns. Cook for 4-5 minutes, until crumbly and browned. Drain any grease from the pan and let the chorizo cool for 10 minutes.
  3. Heat a grill to high heat. (Alternatively, you can cook the burgers in a large skillet on the stovetop.)
  4. Once the chorizo has cooled off a bit, mix it with the ground beef in a large bowl. Shape the meat into 4 patties and season both sides of the patties with a little salt and pepper.
  5. Place the patties on the grill and cook for 4 minutes per side. Once you flip the burgers, add ¼ cup of the cheese to each burger and close the grill lid. Once the cheese is melted and burgers are cooked, remove them from the grill, place them on the buns, and top each with the romesco sauce before serving hot.

Source

source: adapted from Honest Cooking via Elly Says Opa

http://www.smells-like-home.com/2013/04/chorizo-and-romesco-burgers-with-manchego-cheese-2/

Chorizo and Romesco Burgers with Manchego Cheese

  • Prep Time: 20min
  • Cook Time: 20min
  • Yield: 4 servings

Ingredients

For the romesco sauce:
4 roasted red peppers, skins removed, chopped
¼ cup sliced almonds
¼ cup freshly chopped parsley
1 clove garlic, coarsely chopped
½ tsp sweet paprika
2 tbsp extra virgin olive oil
2 tbsp water
Kosher salt and freshly ground pepper, to taste

For the burgers:
8 oz fresh chorizo, casings removed (see note above)
Canola oil, if needed
1 lb ground beef
Kosher salt and freshly ground pepper

For assembly:
1 cup shredded or thinly sliced manchego cheese, divided
4 rolls or buns, split

Instructions

  • 01

    To make the romesco sauce: Add all of the sauce ingredients (except the salt and pepper) to the bowl of a food processor and process until smooth.  The sauce should be the consistency of pesto – add more water by the tablespoon if it’s too thick, pureeing after each addition.  Season with salt and pepper to taste.

  • 02

    To make the burgers: Heat a medium skillet over medium-high heat and add the chorizo, breaking it up while it begins to brown.  If the chorizo seems super dry (mine was pretty lean), add a tablespoon of canola oil while it browns.  Cook for 4-5 minutes, until crumbly and browned.  Drain any grease from the pan and let the chorizo cool for 10 minutes.

  • 03

    Heat a grill to high heat.  (Alternatively, you can cook the burgers in a large skillet on the stovetop.)

  • 04

    Once the chorizo has cooled off a bit, mix it with the ground beef in a large bowl.  Shape the meat into 4 patties and season both sides of the patties with a little salt and pepper.

  • 05

    Place the patties on the grill and cook for 4 minutes per side.  Once you flip the burgers, add ¼ cup of the cheese to each burger and close the grill lid.  Once the cheese is melted and burgers are cooked, remove them from the grill, place them on the buns, and top each with the romesco sauce before serving hot.

adapted from Honest Cooking via Elly Says Opa

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  • April 19, 2013 at 4:43 PM

    We loved these burgers, so I’m glad to hear you liked them as well! Next you’ll have to try the queso fundido burgers – another favorite, also with chorizo. Yum.

    • taraliptak
      April 19, 2013 at 7:34 PM

      Oh yes, the queso fundido burgers are happening soon too! I’m so stinking excited about them!

  • Tracey
    April 19, 2013 at 5:04 PM

    My husband would kill for the chorizo burgers, they sound amazing! Mind sharing where you wound up finding the fresh sausage?

    • taraliptak
      April 19, 2013 at 7:33 PM

      Absolutely, Tracey! I found them at Whole Foods at the butcher’s counter. The links are conveniently about 4oz each.

      • Tracey
        April 23, 2013 at 8:06 PM

        Perfect, thanks so much 🙂

  • Leslie Green
    April 20, 2013 at 8:52 PM

    love love love chorizo!!!!!!! Scrumptious burgers!!

  • April 23, 2013 at 2:15 PM

    Yum. I’ve been thinking about these since Elly posted them – seems like a flavor bomb in your mouth! They look great.

    Speaking of looking great, so does the new design and layout! Love it.

    • taraliptak
      April 24, 2013 at 9:45 AM

      Thanks, Laura! And yes, you’ll love these burgers!!

  • Kristen
    April 24, 2013 at 11:57 AM

    I had a chorizo burger in Puerto Rico last year that was AMAZING!!! I will have to make this soon!!!

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