Spanish Burgers with Manchego & Chorizo Hash Browns
.
Yield
4 servingsPrep
15 minCook
21 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
divided |
|
| ½ | pound |
chorizo sausage
chopped |
|
| 1 | each |
onions
|
|
| 2 | pounds |
beef, sirloin steak
ground |
|
| 4 ½ | cups |
hash brown potatoes
shredded |
* |
| 2 | strips |
thyme
fresh, leaves stripped and chopped |
*
|
| 1 | x |
parsley leaves
1 handful, flat-leaf, finely chopped |
*
|
| 2 | teaspoons |
paprika
smoked |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | slices |
manchego cheese
thin |
*
|
| 3 | each |
roasted red bell peppers
|
|
| 1 | teaspoon |
red hot pepper sauce
or to taste |
|
| ½ | each |
red onion
thinly sliced into rings |
|
| ½ | each |
cucumbers
seedless, thinly sliced |
|
| 1 | large |
beefsteak tomatoes
ripe, sliced |
*
|
| 4 | each |
hamburger buns
split and toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
divided |
|
| 226.8 | g |
chorizo sausage
chopped |
|
| 1 | each |
onions
|
|
| 907.2 | g |
beef, sirloin steak
ground |
|
| 1.1 | l |
hash brown potatoes
shredded |
* |
| 2 | strips |
thyme
fresh, leaves stripped and chopped |
*
|
| 1 | x |
parsley leaves
1 handful, flat-leaf, finely chopped |
*
|
| 1E+1 | ml |
paprika
smoked |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | slices |
manchego cheese
thin |
*
|
| 3 | each |
roasted red bell peppers
|
|
| 5 | ml |
red hot pepper sauce
or to taste |
|
| 0.5 | each |
red onion
thinly sliced into rings |
|
| 0.5 | each |
cucumbers
seedless, thinly sliced |
|
| 1 | large |
beefsteak tomatoes
ripe, sliced |
*
|
| 4 | each |
hamburger buns
split and toasted |
*
|
Directions
Heat 2 tablespoons olive oil in a skillet over medium heat, then add chorizo.
While chorizo is rendering and browning, peel onion.
Place meat in a mixing bowl.
Grate a few tablespoons of onion directly over the meat.
Quarter the remainder of the onion and thinly slice.
Add potatoes and onions to the chorizo.
Season the hash browns with salt and pepper to taste and fresh thyme.
Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue cooking 7 to 9 minutes more.
Add parsley, smoked paprika, garlic, salt and pepper into sirloin.
Mix the burgers to combine and form 4 large patties.
Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook.
Heat the remaining olive oil, 2 turns of the pan, in a large skillet over medium-high heat.
Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done.
Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan.
Tent the skillet with loose foil to trap enough heat to melt the cheese.
Put roasted peppers in food processor and add hot sauce, salt and pepper to taste.
Process the peppers into a smooth paste.
To assemble:
Place burgers on bottom buns and top with sliced red onion, cucumber and tomato.
Slather the top buns with pepper paste and set into plate.
Serve crispy hash browns with chorizo.
