RECIPES: Recipe Details
Barcelona Beef Burgers with Fire-Roasted Piquillo Pepper Salsa and Spicy Cabrales Slather
The sweet peppery piquillos, salty olives, fresh garlic other flavorful ingredients pair beautifully with the hearty spicy, smoky char-grilled burgers, finishing with the sharp Cabrables cheese slather for just the right zing............literally a culinary kaleidoscope of sparkling Spanish tastes.
Burgers: 2 pounds ground chuck
½ pound andouille or other smoked spicy sausage, finely chopped 4 teaspoons lemon pepper blend, divided, reserving ½ teaspoon for slather
5 teaspoons chopped fresh thyme, divided, reserving 1 teaspoon for slather
Salt to taste
Salsa: 2/3 cup jarred fire-roasted piquillo peppers, drained, chopped reserving 3 tablespoons liquid
¼ cup diced Vidalia or other sweet onions
¼ cup pitted Spanish olives, chopped
1 clove minced garlic
¼ cup chopped flat leaf parsley
6 ounces Cabrales blue cheese or similar, softened
1/3 cup good quality mayonnaise
Spanish oil or other vegetable oil for brushing on grill rack
6 sour dough French rolls, split
To make patties, combine the beef, sausage, 3 ½ teaspoons lemon pepper, 4 teaspoons thyme and salt to taste in large bowl. Lightly mix together, divide into 6 portions and shape into patties to fit rolls. After forming patties, make an indentation (dimple) down middle of each using 3 middle fingers. This will help to maintain a more uniform thickness during cooking as meat tends to shrink around edges and puff up in the center. Chill patties for about 30 minutes or until ready to grill. For salsa, using medium bowl, combine peppers, reserved 3 tablespoons liquid, onions, olives, garlic and parsley, tossing to mix. Chill, covered until ready to serve. For slather, blend together the cheese, mayonnaise, reserved ½ teaspoon lemon pepper and reserved 1 teaspoon thyme in medium bowl. Cover and refrigerate until ready to use. Preheat gas grill to medium high heat. When grill is ready, brush grill rack with oil. Place patties on rack, cover and cook, turning once, until patties are done about 4-5 minutes on each side or until juices run clear. During the last few minutes of cooking, place rolls, cut side down, on outer edge of rack to toast lightly. To assemble the burgers, brush the cut sides of rolls with slather. On each roll bottom, place a burger and top with equal portions of salsa. Add roll tops and serve. Makes 6 burgers.
If desired, but not preferred, can use fire-roasted pimentos instead of piquillo peppers. Always use a good quality mayonnaise for slather. Vidalia onions are my personal preference, Maui sweets are my second choice. Other blue cheeses can be used but the Cabrales adds the zing I prefer for the slather. My personal preference of wine is Sutter Home California Zinfandel with is spicy black-pepper fruity flavors. OLE!