Andalucian Manchego Burger with Pimento Saffron Mayonnaise and Gazpacho Relish

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Total ingredient List
1. Sherry Vinegar
2. Saffron Threads
3. Spanish Pimento
4. Grey Poupon Dijon Mustard
5. Crushed Garlic
6. Spicy Seasoned Salt
7. Colavita extra virgin olive oil
8. Sweet Onion
9. Cucumber
10. Green Bell Pepper
11. Cilantro Leaves
12. Ground Cumin
13. Ground Chuck
14. Manchego Cheese
15. Cured Ham or Proscuitto
16. Herbed Kaiser Rolls
Ingredient Lists divided into separate sections of the recipe with corresponding amounts and specifications Ingredient List for Pimento Saffron Mayonnaise:
2 tablespoons Sherry Vinegar
3 Threads of Saffron
¼ cup diced Spanish Pimento
2 tablespoons Grey Poupon Dijon Mustard
2 cloves crushed garlic
½ teaspoon spicy seasoned salt
½ cup Colavita extra virgin olive oil
Ingredient List for Gazpacho Relish:
½ peeled sweet onion, thinly sliced in half rounds
1 seeded cucumber, sliced in thin julienne strips
½ seeded green bell pepper, sliced in fine julienne strips
¾ teaspoon spicy seasoned salt
¼ cup chopped fresh cilantro leaves
2 cloves crushed garlic
2 tablespoons Colavita extra virgin olive oil
1 tablespoon sherry vinegar
½ teaspoon ground cumin
Ingredient List for Patties:
1 ½ pound freshly ground chuck
2 cloves crushed garlic
¼ cup chopped fresh cilantro leaves
1 tablespoon Colavita extra virgin olive oil
½ teaspoon ground cumin
1 ½ teaspoon spicy seasoned salt
½ cup crumbled Unaged/Soft Manchego Cheese
6 Herbed or Onion Kaiser Rolls
6 very thin slices cured Ham or Prosciutto



Directions for Pimento Saffron Mayonnaise: Prepare grill to medium-high heat. Pour sherry wine vinegar into small fire- proof sauce pan and heat it just until it starts to bubble. Remove from heat and drop saffron threads into hot vinegar. Stir the vinegar and saffron together until thread dissolve. Let liquid sit until cooled. Pour saffron infused sherry vinegar into a food processor and add diced pimento, Dijon Mustard, spicy seasoned salt, and crushed garlic. Blend until smooth. With machine running, gradually pour olive oil into feed tube of processor in a steady stream until a thick emulsion develops. Spoon mixture into small bowl and set aside until burger assembly. Directions for Gazpacho Relish: Combine onion, cucumber, green pepper strips in medium-sized bowl and add spicy seasoned salt, cilantro leaves, garlic, extra virgin olive oil, sherry vinegar and cumin. Stir well and let sit at room temperature for one hour before serving. Directions for Patties: In large mixing bowl, quickly break ground chuck into smaller chunks. Add crushed garlic, cilantro leaves, extra virgin olive oil, cumin, and spicy seasoned salt to the meat. Use a fork to mix the ingredients well. Drop the meat onto a baking sheet and divide into 6 equal portions with a knife. Wet hands with water and carefully pat the portions into patties that are ½ inch thick in the center and about ¾ inch thick around the edges, taking care not to compact or over-handle the meat. Prepare the grill to medium-high heat. Brush olive oil on the grill rack. Place patties on grill rack and grill for about 4 minutes on each side, or until they reach desired level of doneness. During the last 2 minutes of grilling, spoon crumbled Manchego Cheese into the center of each patty, dividing the cheese between the 6 patties. When done, remove the patties from the grill and let rest for 2 or 3 minutes. While meat rests, place the rolls, cut side down, on the outer edges of the grill to lightly toast. To Assemble Burgers: Spread liberal amount of Pimento Saffron Mayonnaise on top and bottom roll. Lay a patty on each bottom roll, then lay a piece of the cured ham on each patty. Use a straining spoon to drain some of the liquid from the relish and spoon Gazpacho Relish on top of each burger. Place the top rolls over the relish and serve immediately. Makes 6 Burgers