Barcelona Burgers with Smoked Paprika Aioli



Smoked Paprika Aioli

1 cup mayonnaise
2 tsp. minced garlic
1 tablespoon Spanish smoked paprika (sweet pimenton)
1 tablespoon fresh lemon juice
1 1/2 tsp. balsamic vinegar
1 tsp. salt
1/4 tsp. fresh ground black pepper

Balsamic Grilled Onions

1 large red onion, sliced into 3/4 inch round slices
1/3 cup Colavita olive oil
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Vegetable oil for brushing on grill rack

Spanish Burger Patties

1/3 cup Sutter Home Zinfandel wine
1 tablespoon double strength tomato paste
1 1/2 tablespoons smoked Spanish paprika (sweet pimenton)
1 1/2tsp. minced fresh rosemary or 3/4 tsp. dried, finely chopped
1 tsp. minced garlic
2 tsp. salt
1/2 tsp. fresh ground black pepper
2 lbs. ground sirloin

Vegetable oil for brushing on grill racks
6 large, seeded sandwich rolls
1/4 cup Colavita olive oil for brushing on rolls
2 cups lightly packed arugula(stems removed) or baby spinach leaves.



Preheat gas grill to medium high heat or prepare a medium hot fire in a charcoal grill. NOTE:I used a gas grill in this recipe.

To make the smoked paprika aioli, combine the mayonnaise, garlic, smoked paprika, lemon juice, balsamic vinegar, salt and pepper in a small bowl. Refrigerate until ready to use.

To make the balsamic grilled onions, place the onion slices in a wide, shallow bowl. Combine the oil, vinegar, salt and pepper in a small bowl. Pour mixture over the onions and marinate for 10 minutes. Remove onions from marinade. Reserve marinade. Brush grill rack with oil. Place onion slices on rack, close grill cover and grill until brown on bottoms about 4-5 minutes. Carefully, turn onions over and baste with marinade. Continue cooking for 4-5 minutes. Remove onions from grill, set aside to cool and then coarsely chop. Place chopped onions in small bowl and mix with 2 tablespoons of reserved marinade.

To make patties, combine the Sutter Home Zinfandel wine, tomato paste, Spanish smoked paprika, rosemary, garlic, salt and pepper in a small bowl. Place sirloin in large bowl. Pour wine mixture over meat. Mix wine mixture with beef until well combined, taking care not to compact meat. Form into 6 patties to fit rolls.

Brush grill rack with oil. Place patties on grill rack, cover and grill until browned on bottoms about 3-4 minutes. Turn patties over and cook approximately 4-5 additional minutes, until desired doneness. During last few minutes of cooking, lightly spread cut halves of rolls with olive oil and place cut sides down on grill rack to toast rolls lightly.

To assemble burgers, spread generous amount of Spanish smoked paprika aioli on cut sides of roll tops and bottoms. On each roll bottom place a burger patty and top burger with generous tablespoon of chopped, balsamic grilled onions. On each roll top place 1/3 cup of arugula or baby spinach leaves. Place roll top on roll bottom and serve.