Spanish burger recipe
Experience the ultimate Spanish burger made with juicy beef with chorizo, topped with crispy Serrano ham, delicious Padron peppers and melted Manchego cheese.
Ingredients
- 500 g of minced (ground) rump or sirloin steak
- 190 g of cooking chorizo, skin removed
- 4 slices of Serrano ham
- 4 brioche buns
- 12 Padron peppers
- 4 slices of Manchego cheese
- 1 large tomato, sliced
- 1 red onion, sliced
- 4 crisp lettuce leave such as romaine or baby gem
For the saffron mayonnaise
- 2 egg yolks
- 1 tablespoon of chopped shallot
- 2 tablespoons of sherry vinegar
- 6-8 strands of saffron
- 1 tablespoon of dijon mustard
- 250 ml of sunflower, grapeseed or ground nut oil
Instructions
- Slice the steaks and feed them through a grinder to create the mince. Peel the cooking chorizos and discard the skins, pull them apart or feed the grinder and add the mince. Use your hands to fully incorporate the ingredients. Shape into four patties, season and set aside.
- To make the mayonnaise, add a little olive oil to a small pan and on medium heat add the chopped shallots, sherry vinegar and saffron. Monitor the pan and stir to bring out the colour of the saffron. Reduce until almost all the liquid has evaporated. Set aside to cool.
- Separate your two yolks from the whites and place the yolks in a bowl with the cooled shallot mixture and mustard. Using a whisk, beat until the mixture thickens and becomes paler in colour.
- Add a steady stream of oil whilst constantly whisking until a thick mayonnaise texture is achieved.
- Heat a little olive oil in a frying pan and fry each slice of Serrano ham for about a minute on each side until very crispy, set aside.
- Using the same pan, press the patties (in batches if required) into the pan and fry for about 4-5 minutes on each side. Transfer the patties to an oven tray and place a slice of manchego cheese on each one and place under a hot grill for 2-3 minutes or until well melted.
- Take out the burgers and lower the oven temperature to 100℃/212 °F. Put the burgers back in the oven to keep warm along with the crispy Serrano ham. Place the brioche baps also in the warm oven. They will take 5-6 minutes to crisp up but can stay in longer without running the risk of burning.
- Using the pan used for the burgers and Serrano ham bring to a high heat and flash fry the Padron peppers for 2-3 minutes until the skins are blistered and whitened. Season with salt and place in the warm oven in preparation to serve each burger. Remove the stalks.
- Build each burger with a spoonful of saffron mayonnaise on the bottom bun, then put a crisp lettuce leaf, tomato slice and slice of red onion followed by a cheese-topped patty. Place 3 Padron peppers on top and a crispy fried slice of Serrano ham. Place the top of the brioche on top and serve.