Background on the Spanish Iberico Ham Burger
The “Spanish Iberico Ham Burger” is a gourmet interpretation of the classic burger, integrating the rich heritage of “Iberico pork” and traditional Spanish flavors. This unique dish pays homage to “Spanish culinary culture”, known for its emphasis on high-quality ingredients and bold flavors.
The Essence of Iberico Pork
At the heart of this burger is “Iberico pork”, a prized meat from the “Iberian Peninsula” of Spain. Highly sought after for its deep, nutty flavor and fine marbling, “Iberico pigs” are known for their “acorn-rich diet” in the Spanish countryside, which enhances the flavor and tenderness of their meat. Unlike conventional pork, Iberico pork has a “higher fat content”, contributing to its succulence and making it perfect for a juicy burger patty. The “addition of finely chopped Iberico ham” intensifies the flavor, providing bursts of umami richness.
Spanish Influence in the Ingredients
This burger doesn’t just stop at “Iberico pork”—it incorporates classic Spanish flavors like “smoked paprika” and “saffron aioli”, which elevate the dish to a gourmet level.
– “Smoked Paprika (Pimentón)”
A staple in Spanish cooking, “pimentón” adds a depth of smoky, slightly sweet flavor to the pork patties. Used in famous Spanish dishes like “chorizo” or “patatas bravas”, smoked paprika enhances the meat’s natural taste and gives it a warm, aromatic profile.
– “Saffron Aioli”
A saffron-infused “garlic mayo”, this aioli adds a creamy, fragrant dimension to the burger. “Saffron”, known as one of Spain’s most famous spices, brings a delicate “earthy sweetness” to the mix. This aioli perfectly contrasts the richness of the Iberico pork with a light, citrusy note from the “fresh lemon juice”.
The Art of Assembling the Burger
To complement the “robust flavors of the patty”, the burger is served in a “brioche bun”, which is lightly toasted. The slightly sweet, buttery texture of brioche balances the savory element of the pork. Crisp “lettuce”, “juicy tomatoes”, and “thinly sliced red onions” bring freshness and a slight crunch to cut through the richness of the dish.
For those who want an extra indulgence, adding “a slice of Manchego cheese” during the last moments of cooking melts beautifully over the patty, tying in another quintessential Spanish touch.
A Modern Take on Spanish Tapas Culture
This “Spanish Iberico Ham Burger” is a modern twist on “Spain’s beloved tapas ingredients”. It combines the luxurious, traditional elements of “jamón Ibérico”, saffron, and smoked paprika into “a single, flavor-packed dish”. While traditional Spanish cuisine often features Iberico ham in “thin slices over bread (pan con tomate)”, this recipe “integrates these Spanish flavors into a universally loved comfort food”—the burger.
Perfect for a “special dinner, gourmet burger night, or even a Spanish-themed meal”, this recipe transforms “the humble burger into a luxurious Spanish feast”, bringing the best of Iberian flavors to your plate.
Spanish Iberico Ham Burger
Ingredients
Patties
- 500 grams Iberico pork mince Best quality available
- 100 grams Iberico ham Finely chopped
- 1 teaspoon smoked paprika
- 1 large egg beaten
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper freshly ground
Saffron Aioli
- 2 tablespoons mayonnaise Best quality
- 1 pinch saffron threads Soaked in 1 tablespoon warm water
- 1 teaspoon lemon juice Freshly squeezed
To Assemble
- 4 medium brioche buns Lightly toasted
- 4 pcs lettuce leaves Crisp and fresh
- 1 large tomato Sliced
- 1 medium red onion Thinly sliced
Instructions
- Begin by preparing the burger patties. In a large mixing bowl, combine 500 grams of Iberico pork mince, 100 grams of finely chopped Iberico ham, 1 teaspoon of smoked paprika, 1 beaten egg, 0.5 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper. Mix gently with your hands until well combined, taking care not to overwork the mixture.
- Divide the mixture into 4 equal portions and shape each into a patty, about 1/2 inch thick. Chill the patties in the refrigerator for 10 minutes to firm them up.
- While the patties are chilling, prepare the saffron aioli. In a small bowl, mix 2 tablespoons of mayonnaise with a pinch of saffron threads soaked in warm water and 1 teaspoon of freshly squeezed lemon juice. Stir until combined and the aioli takes on a vibrant, golden color.
- Heat a grill or skillet over medium-high heat. Cook the patties for 3–4 minutes on each side or until they reach an internal temperature of 70°C (158°F). The patties should be golden with a slightly charred exterior.
- Assemble the burgers by spreading the saffron aioli onto the bottom half of each toasted brioche bun. Layer with a crisp lettuce leaf, a few slices of tomato, and red onion. Place the Iberico pork patty on top and finish with the bun lid.