Barcelona Burger

I found this recipe in an issue of Food Network Magazine.  I kept it in the back of my mind because of the use of manchego cheese.  We like spanish cheeses and enjoy manchego often, but I was waiting for a time when we had some leftover to use for these burgers.  It took while to have some leftover manchego.  These burgers were a great weeknight grilling meal.  The flavors were very spanish -- roasted red pepper, sherry vinegar, olives and smoked paprika complemented the manchego very well.  It was a great way to put a twist on a typical burger.  I served it with oven fries that I also put smoked paprika on to highlight that spice in the burger.  I chose to serve it on homemade burger buns, but did use an olive roll in the sauce.  I halved the olive oil to save some calories and doubled the smoked paprika because, well, I love smoked paprika.

Barcelona Burger
slightly adapted from Food Network Magazine
serves 4

Ingredients:
2 tablespoons olive oil
1 olive roll
2 cloves garlic, crushed
1/4 cup sliced almond
1/2 cup roasted red peppers
1 tablespoon sherry vinegar
2 teaspoons smoked paprika
kosher salt
1 pound ground beef
2 shallots, finely grated
4 slices manchego cheese
lettuce leaves
4 burger rolls

Directions:

• Heat 1 tablespoon of olive oil in a small skillet over medium heat.  While it heats, tear the olive roll into one inch pieces.  Add to the skillet along with the garlic.  Cook until golden brown, about 2 minutes.  Add almonds and cook about 3 additional minutes. 
• Transfer bread chunks, garlic and almonds to a food processor.  Add roasted red pepper, vinegar, the remaining tablespoon olive oil, 1 teaspoon paprika and 1/4 teaspoon salt.  Pulse until a chunky sauce forms.  
• Gently mix the ground beef, shallots, remaining teaspoon smoked paprika, and 1 teaspoon salt until combined.  Form into 4 patties.
• Cook the patties, either in a large skillet over medium-high heat or on the grill, about 4-5 minutes per side.  During the last 2-3 minutes of cooking time add cheese to the top of the burgers to melt. 
• Toast the rolls, if desired, and spread the roasted red pepper sauce on both the tops and bottoms of rolls, about 2 tablespoons per roll.  Serve the burgers on the rolls with lettuce.