The Spanish Chorizo and Manchego Burger combines two iconic Spanish ingredients to reinvent the classic burger with a Mediterranean twist. Rooted in the tradition of Spanish cuisine, this recipe takes inspiration from the bold, smoky, and tangy flavors synonymous with the cultural and culinary heritage of Spain. By blending chorizo and Manchego cheese into the patty, every bite of this gourmet burger becomes a burst of flavor reminiscent of a sunny Spanish evening.
Chorizo is one of Spain’s most celebrated meats. Known for its deep red hue, smoky flavor, and slight heat, chorizo owes its signature profile to the region’s rich paprika. Whether fresh or cured, it has long been a staple in Spanish households, appearing in everything from soups and stews to tapas and charcuterie boards. In this recipe, finely chopped pieces of chorizo are incorporated directly into the beef patty mixture, ensuring its paprika-infused oil enhances the entire burger with a smoky, spicy undertone. It’s a culinary nod to Spain’s love of robust, vibrant flavors.
Pairing perfectly with the chorizo is Manchego cheese, another cornerstone of Spanish gastronomy. Made from the milk of Manchega sheep in the La Mancha region, this cheese boasts a distinct nutty, slightly sweet taste. Its texture varies depending on its age, from creamy and mild when young to firm and complex as it matures. In this burger, grated Manchego is folded into the mixture, adding pockets of creaminess that balance out the boldness of the chorizo. As the patties cook, the cheese melts slightly, creating a rich and savory contrast to the spices.
The toppings and assembly take the dish to another level. Instead of traditional lettuce and tomato, the recipe opts for baby arugula and heirloom tomato slices. Arugula adds a peppery freshness, complementing the intense richness of the patty, while the heirloom tomato provides a juicy sweetness that brightens each bite. To tie it all together, a touch of aioli—preferably garlic or lemon-flavored—adds a luxurious texture and vibrant finish. The choice of a buttery brioche bun reinforces the gourmet quality of this Spanish-inspired creation.
This burger also showcases the adaptability and international reach of Spanish ingredients. While burgers have their origins in American culture, this recipe seamlessly blends the concept with Spanish culinary traditions, offering a creative way to enjoy familiar flavors in an unexpected format. For those who enjoy experimenting in the kitchen, this dish presents a perfect opportunity to explore Spain’s pantry in a casual, delicious setup.
The Spanish Chorizo and Manchego Burger is ideal for a variety of occasions, from casual family dinners to a backyard barbecue where you want to impress your guests. It adheres to the philosophy of building layers of flavor with minimal ingredients, offering both simplicity and complexity in every bite. Whether you’re a fan of Spanish cuisine or just looking to bring something unique to the table, this recipe invites you on a flavorful journey inspired by Spain.
Spanish Chorizo and Manchego Burger
Ingredients
Burger Mixture
- 300 grams ground beef Preferably organic, grass-fed
- 150 grams chorizo Finely chopped
- 1 teaspoon smoked paprika
- 100 grams Manchego cheese Grated
Toppings and Assembly
- 4 pieces brioche buns Lightly toasted
- 1 cup baby arugula Fresh
- 1 unit heirloom tomato Sliced
- 4 tablespoons aioli Garlic or lemon flavored
Instructions
- In a large mixing bowl, combine the ground beef, finely chopped chorizo, and smoked paprika. Mix gently until evenly combined, but avoid overworking the mixture to maintain tenderness.
- Fold in the grated Manchego cheese, ensuring it is evenly distributed throughout the meat mixture.
- Divide the mixture into four equal portions and shape each into a patty approximately 1.5 cm (0.6 inches) thick.
- Preheat your grill or skillet over medium-high heat to approximately 190°C (375°F). Cook each patty for about 4-5 minutes per side, or until the internal temperature reaches 70°C (160°F) for medium doneness.
- While the patties are cooking, lightly toast the brioche buns on the grill or skillet for about 1-2 minutes until golden brown.
- Spread 1 tablespoon of aioli on the bottom half of each toasted bun. Layer with a handful of fresh baby arugula, a slice of heirloom tomato, and place the finished patty atop. Crown with the top half of the bun.