Barcelona Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 3/4 lbs freshly ground beef chuck
8 oz spicy Spanish chorizo sausage, skinned and finely chopped
6 oz roasted red bell peppers, chopped
1/2 cup red onion, minced
2 fresh garlic cloves, pressed
2 T fresh flat leaf parsley, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Smoked Paprika Mayonnaise:
1 cup mayonnaise
1 T fresh squeezed lemon juice
2 tsp smoked paprika
Colavita Olive Oil for brushing grill rack
6 thin slices serrano ham
6 slices manchego cheese
6 crusty hamburger rolls
1 jar olive tapenade
6 small handfuls arugula leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Make the patties by adding the beef, sausage, red bell peppers, red onion, garlic, parsley, salt and pepper in a mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form into patties to fit the rolls. Cover and chill. Make the smoked paprika mayonnaise by adding the mayonnaise, lemon juice and smoked paprika in a bowl. Whisk thoroughly to combine. Cover and chill. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 minutes on each side for medium. During the last few minutes of grilling, top each patty with a slice of serrano ham and a slice of manchego cheese to heat and melt. While the cheese is melting, place the rolls on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous spoonful of the smoked paprika mayonnaise on the bottom roll. Top with a patty, a generous spoonful of olive tapenade, and a small handful of arugula leaves. Add the top roll and serve immediately.