Spanish Burgers with Manchego & Chorizo Hash Browns
Submitted by happyhousewomen
Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.
YIELD
4 servingsPREP
15 minCOOK
21 minREADY
40 minThis is not your average backyard burger.
Ground sirloin gets seasoned with smoked paprika, fresh garlic, and parsley, then seared in a hot skillet and topped with thin slices of nutty Manchego cheese melted right in the pan. A smoky roasted red pepper paste slathered on the bun ties everything together.
And then there are the hash browns. Shredded potatoes crisped up with chopped chorizo, thyme, and onions until they’re golden and crunchy on the outside, tender within.
This is a full Spanish-inspired feast disguised as burger night.
Pro Tips
- Press an indentation into the center of each patty before cooking. This prevents the dreaded burger dome and keeps them flat as they sear.
- Tent the skillet loosely with foil for the last 2 minutes to melt the Manchego without overcooking the meat.
- Process the roasted peppers until completely smooth for the best spreadable consistency on the bun.
- Let the hash browns sit without flipping for a solid 7 to 8 minutes so they develop a real crust before you touch them.
Ingredients
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.
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