Spanish Burger

Yields: 4 Burgers 

Ingredients

Easy Romesco Sauce: 

• 1 whole roasted red pepper, roasted 

• 1 tablespoon TAO Cilantro Garlic Balsamic Vinegar 

• 1 teaspoon Smoked Paprika 

• 2 garlic cloves, peeled and minced 

• 1/4 cup TAO Extra Virgin Olive Oil 

• 1/4 cup Almonds

• 1/2 teaspoon Sea Salt 

• 2 lbs. ground beef chuck 

• salt and pepper 

• 10-12 slices Manchego cheese, thinly sliced 

• 10-12 slices San Giuseppe Spanish Style Chorizo, thinly sliced 

additional olive oil for drizzling.

• 4 eggs 

• 4 burger buns 

• 8 lettuce leaves 

Directions

1. Preheat grill to medium-high heat. 

2. Combine Romesco ingredients (peppers, vinegar, paprika, garlic, EVOO, almonds, and salt) in a food processor and pulse until smooth and slightly thick. Keep refrigerated until ready to assemble the burgers. 

3. Portion ground beef into equal patties and generously sprinkle with salt and pepper. Grill for 3-4 minutes, flip, top with cheese and chorizo, and continue to cook for 3-4 minutes or until cheese has melted and burgers are cooked to your liking. 

4. Heat a skillet over medium-high heat (you can do this on the grill as well). Drizzle with oil and crack eggs into the skillet. Cook for 3-4 minutes until the whites are set, but the yolk is runny. 

5. Drizzle the cut side of the burger buns with oil and place on the grill. Toast for 1-2 minutes or until grill marks form. 

6. To serve, spread Romesco onto the buns and top with burgers and lettuce leaves.