Spanish Burgers with Manchego and Chorizo Hash Browns

Name: Spanish Burgers with Manchego and Chorizo Hash Browns
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 227 grams chorizo, chopped; 4 crusty rolls, split and toasted; 0 seedless cucumber, very thinly sliced on an angle; 1 Handful flat-leaf parsley, finely chopped; 2 sprigs fresh thyme, leaves stripped and chopped; 2 cloves garlic, grated; 907 grams ground sirloin; 946 milliliters frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag; 1 teaspoon hot sauce, to taste; 8 slices thin slices manchego cheese; 4 Tbsps extra-virgin olive oil, divided; 1 onion; 8 piquillo peppers, drained or 3 roasted red peppers; 1 red onion, thinly sliced into rings; 4 servings Salt and pepper; 2 teaspoons smoked sweet paprika; 1 large vine-ripe tomato, sliced

Spanish Burgers with Manchego and Chorizo Hash Browns might be just the American recipe you are searching for. This recipe makes 4 servings with 1446 calories, 79g of protein, and 93g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of chorizo, onion, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.

Ingredients you will need

Extra Virgin Olive Oil

Chorizo

Equipment you will use

Frying Pan

While chorizo is rendering and browning, peel onion.

Ingredients you will need

Chorizo

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.

Ingredients you will need

Onion

Meat

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Hash Browns

Potato

Chorizo

Onion

Equipment you will use

Spatula

To the sirloin, add parsley, smoked paprika, garlic, salt and pepper.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Parsley

Porterhouse Steak

Garlic

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.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Manchego Cheese

Cheese

Equipment you will use

Frying Pan

Aluminum Foil

Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.

Ingredients you will need

Salt And Pepper

Hot Sauce

Peppers

Equipment you will use

Food Processor

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.

Ingredients you will need

Red Onion