Spanish Gazpacho-Inspired Burger
Inspired by the refreshing flavors of Andalusia's iconic gazpacho, this burger marries the vibrancy of chilled tomato soup with the satisfaction of a juicy grilled patty. Crisp vegetables, smoked paprika aioli, and a charred brioche bun recreate the colorful essence of gazpacho in every bite. It’s an inventive twist on a summer classic, perfect for warm weather dining—bold, fresh, and unmistakably Mediterranean.
Ingredients
For the Burger Patties:
- 1.25 lb ground beef (80/20) preferably grass-fed
- ¼ cup yellow onion, finely grated to keep patties moist
- 1 tsp smoked paprika adds a subtle smoky depth
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
For the Gazpacho Slaw:
- ½ cup cucumber, julienned peeled, seeds removed
- ½ cup red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced use a mandoline for thin, even slices
- 1 clove garlic, minced
- 2 tbsp red wine vinegar Spanish preferred
- 1 tbsp extra virgin olive oil high-quality, fruity variety
- ⅛ tsp salt
For Assembly:
- 4 pieces brioche burger buns toasted lightly on grill
- 4 leaves lettuce preferably butterhead or green leaf
- 4 slices ripe tomato heirloom if in season
- 4 tbsp smoked paprika aioli store-bought or homemade
Instructions
- Prepare Gazpacho Slaw: In a medium bowl, combine cucumber, red bell pepper, red onion, and garlic. Drizzle with red wine vinegar and olive oil. Season with salt. Toss to coat and refrigerate for 20–30 minutes to allow flavors to meld.
- Make the Burger Patties: In a large bowl, mix ground beef with grated onion, smoked paprika, sea salt, and black pepper. Form into 4 equal patties roughly 3/4 inch thick, making a shallow indent in the center of each for even cooking.
- Grill the Patties: Heat a grill or skillet over medium-high heat (around 400°F / 200°C). Grill patties for 5–6 minutes per side for medium doneness, flipping once. Let rest 3 minutes before building burgers.
- Toast the Buns: While patties rest, toast brioche buns face-down on the grill for 1–2 minutes until golden with slight crisp edges.
- Assemble the Burgers: Spread 1 tablespoon of smoked paprika aioli on the bottom toasted bun. Place lettuce leaf, followed by burger patty, tomato slice, a generous scoop of gazpacho slaw, and the top bun. Serve immediately.
Notes
- For a vegetarian option, substitute the beef patties with grilled portobello mushrooms or chickpea patties seasoned with paprika and garlic.
- Make the aioli by combining mayonnaise, a touch of lemon juice, garlic, and Spanish smoked paprika to create a balanced tangy profile.
- Marinate the slaw for longer—up to 4 hours—for deeper flavor development.
Nutrition
Calories: 486kcalCarbohydrates: 8gProtein: 25gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 107mgSodium: 599mgPotassium: 568mgFiber: 1gSugar: 3gVitamin A: 1116IUVitamin C: 30mgCalcium: 42mgIron: 3mg
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