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Spanish Burgers With Manchego and Chorizo Hash Browns Recipe

Spanish Burgers With Manchego and Chorizo Hash Browns Recipe

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Spanish Burgers With Manchego and Chorizo Hash Browns

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Ingredients:

Serving

4 tbsp extra virgin olive oil, divided
1/2 lb chorizo sausage, chopped
1 onion
2 lbs ground sirloin
4 -5 cups frozen hash brown potatoes , 1/2 of a 26-oz b a g
2 -3 sprigs fresh thyme, leaves stripped and chopped
flat leaf parsley, finely chopped
2 tsp smoked sweet paprika
2 garlic cloves, grated
salt and pepper
8 slices manchego cheese (thin slices)
8 piquillo peppers, drained
1 -2 tsp hot sauce , to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber , very thinly sliced on an angle
1 large tomato, sliced
4 crusty rolls, split and toasted

Directions:

Heat 2 tablespoons extra-virgin 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 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 to cook 7 to 8 minutes more.
To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. 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 - your burgers will be nice and flat for topping if you use this trick!
Heat the remaining extra-virgin 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.
Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	818.21 Kcal (3426 kJ)
Calories from fat	302.29 Kcal
		% Daily Value*
Total Fat	33.59g	52%
Cholesterol	183.71mg	61%
Sodium	698.11mg	29%
Potassium	1820.92mg	39%
Total Carbs	74.09g	25%
Sugars	4.47g	18%
Dietary Fiber	7.35g	29%
Protein	58.04g	116%
Vitamin C	33.4mg	56%
Iron	6mg	34%
Calcium	112.8mg	11%

Amount Per 100 g
Calories	123.36 Kcal (516 kJ)
Calories from fat	45.58 Kcal
		% Daily Value*
Total Fat	5.06g	52%
Cholesterol	27.7mg	61%
Sodium	105.25mg	29%
Potassium	274.54mg	39%
Total Carbs	11.17g	25%
Sugars	0.67g	18%
Dietary Fiber	1.11g	29%
Protein	8.75g	116%
Vitamin C	5mg	56%
Iron	0.9mg	34%
Calcium	17mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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