Best 5 Spanish Burgers With Manchego And Chorizo Hash Browns Recipes

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Discover the tantalizing flavors of Spanish culture with our exploration of the ultimate Spanish burger sensation: the Spanish burger with manchego and chorizo hash browns. This culinary journey will take you on a savory adventure, combining the bold flavors of manchego cheese and spicy chorizo sausage, all wrapped in a juicy burger patty and nestled within a crispy hash brown nest. Prepare to indulge your taste buds as we unlock the secrets to crafting this irresistible dish, promising a mouthwatering experience that will leave you craving more.

Here are our top 5 tried and tested recipes!

SPANISH CHORIZO BURGER



Spanish Chorizo Burger image

Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
2 teaspoons smoked paprika
1 teaspoon lightly crushed coriander seed
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Sliced roasted red peppers, for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat for 20 minutes.
  • Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
  • Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
  • Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
  • Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE



Spanish Burgers With Romesco and Manchego Cheese image

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.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 large garlic clove, crushed under a knife and peeled
1/4 cup sliced natural almonds
2 red bell peppers (grilled or broiled, skins and seeds removed)
2 teaspoons sherry wine or 2 teaspoons red wine vinegar
1 teaspoon sweet paprika, preferably smoked paprika (such as pimentà n de La Vera)
1/2 teaspoon dried oregano
3 tablespoons extra virgin olive oil
salt
2 lbs ground beef round (85% lean)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 sourdough rolls (pull out some of the inner crumb if the buns are too thick)
5 ounces manchego cheese, thinly sliced

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. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
  • Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
  • Lightly form into 4 patties about 4 inches wide.
  • Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
  • Lightly oil the cooking grate.
  • Place the burgers on the hot area of the grill.
  • Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
  • Move the hamburgers to cooler side of the grill and cover.
  • Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
  • If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
  • During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
  • Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.

Nutrition Facts : Calories 173.6, Fat 14.8, SaturatedFat 1.8, Sodium 1166.7, Carbohydrate 6.7, Fiber 2.7, Sugar 3, Protein 2.7

CHORIZO BURGER



Chorizo Burger image

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Provided by Q80 BurgerBelly

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

Steps:

  • In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  • Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
  • Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
  • Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  • Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g

SPANISH BURGER



Spanish Burger image

The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese.

Provided by gailanng

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs ground chuck
salt & freshly ground black pepper
4 manchego cheese, cubes cut 1x1/2x1/2-inch each
4 slices serrano ham (can sub prosciutto)
1 tablespoon olive oil

Steps:

  • Preheat grill on high heat.
  • Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions.
  • Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick.
  • Grill burgers for about 4 to 5 minutes a side or until just cooked through.

MEXICAN CHORIZO BURGER RECIPE BY TASTY



Mexican Chorizo Burger Recipe by Tasty image

Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

1 lb ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb ground chorizo
1 tablespoon oil
3 hamburger buns
3 oz manchego cheese, sliced
½ cup guacamole
⅓ cup pico de gallo
⅓ cup cotija cheese
¼ cup sour cream

Steps:

  • Mix together the patty ingredients until combined.
  • Form the beef mixture into 3 round patties.
  • Heat oil in a pan over medium heat.
  • Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
  • Cook for 6 more minutes until the cheese is melted.
  • Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
  • Enjoy!

Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams

Tips:

  • Use high-quality ground beef: The quality of the beef will directly affect the flavor of the burgers, so it's important to use a good-quality, freshly ground beef.
  • Don't overwork the beef: Overworking the beef will make the burgers tough, so be gentle when mixing the ingredients together.
  • Cook the burgers to your desired doneness: The burgers can be cooked to your desired doneness, but they should be cooked to at least 160 degrees Fahrenheit to ensure that they are safe to eat.
  • Use a good-quality Manchego cheese: The Manchego cheese will add a rich, nutty flavor to the burgers, so it's important to use a good-quality cheese.
  • Make the chorizo hash browns ahead of time: The chorizo hash browns can be made ahead of time and reheated when you're ready to serve the burgers.
  • Serve the burgers on a toasted bun: Toasted buns will help to hold the burgers together and add a bit of extra flavor.

Conclusion:

These Spanish burgers with Manchego cheese and chorizo hash browns are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The burgers are juicy and flavorful, and the hash browns are crispy and addictive. This recipe is sure to be a hit with your family and friends!

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