Spanish Burger with Pickled Shallots Recipe

Spanish Burger with Pickled Shallots

• Level: Intermediate
• Yield: 4 Spanish burgers
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 1072
  Total Fat: 83 g
  Saturated Fat: 27 g
  Carbohydrates: 37 g
  Dietary Fiber: 4 g
  Sugar: 11 g
  Protein: 46 g
  Cholesterol: 194 mg
  Sodium: 1010 mg
• Total: 1 hr 30 min
• Active: 1 hr 5 min

Transform your cheeseburger with Bobby's genius trick: add cheese to the patties at the end, splash in water, and cover the pan to create perfect melting steam. Dive into this vibrant Spanish-inspired burger bursting with bold flavorsfiery harissa butter, saffron-kissed pickled shallots, smoky aioli, and crispy prosciutto. It's an irresistible feast that will elevate your grilling game!

For the Spiced Butter:

• 1 stick unsalted butter
• 1 tablespoon harissa
• 2 cloves garlic, smashed

For the Pickled Saffron Shallots:

• 3/4 cup sherry vinegar
• 1 tablespoon sugar
• Kosher salt
• Pinch of saffron
• 2 large shallots, thinly sliced

For the Aioli:

• 1/4 cup mayonnaise
• 1 teaspoon harissa
• 1/4 teaspoon smoked paprika
• 2 jarred piquillo peppers (or 1 roasted red pepper), patted dry
• 1 anchovy fillet
• Juice of 1/2 lemon
• Kosher salt and freshly ground pepper

For the Crispy Prosciutto:

• 1/2 cup canola oil
• 4 thin slices prosciutto di Parma

For the Burgers:

• 1 1/4 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 1 tablespoon canola oil
• 4 slices fontina cheese
• 4 soft sesame buns, lightly toasted
• Baby arugula, for topping

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1. Prepare the spiced butter: Melt the butter over low heat in a small saucepan. Stir in the harissa and garlic, cook for 1 minute. Remove from heat, cover, and let infuse for 1 hour, unlocking smoky, spicy magic.
2. Prepare the pickled saffron shallots: In a small saucepan over medium heat, boil the vinegar, sugar, 1 teaspoon salt, and saffron. Cool 10 minutes, then pour over sliced shallots in a bowl. Cover and chill for at least 30 minutes (or up to 24 hours) for tangy, golden perfection.
3. Prepare the aioli: Blend mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy, and lemon juice until silky smooth. Season with salt and pepper, then refrigerate for 30 minutes to let flavors dance.
4. Prepare the crispy prosciutto: Heat canola oil in a small saut pan over medium until shimmering. Fry one prosciutto slice at a time until crisp; drain on paper towels for that addictive crunch.
5. Prepare the burgers: Season ground beef with salt and pepper in a bowl. Divide into 4 equal patties, ready for the sizzle.
6. Cook the burgers: Heat a cast-iron pan over high until smoking. Add canola oil and patties; cook 4 minutes until golden-crusted. Flip, brush with spiced butter, and cook 4 more minutes to medium. Top with fontina, add a splash of water, cover, and melt for 1 minutepure cheesy bliss!
7. Assemble and serve: Slather aioli on toasted buns. Stack burger, pickled shallots, prosciutto, and arugula. Crown with top bun and devour your flavor-packed creation.

Pro Tip: Resist pressing the burgerslet a gorgeous crust form without flipping more than once. Aim for medium (about 145F, 7-8 minutes total) for juicy, tender results that wow every bite.

Photograph by Steve Giralt

Courtesy of Recipe Iseasy Magazine