Chorizo Burgers with a Creamy Roasted Yellow Pepper & Garlic Aioli

Ingredients

Oil for grill
For aioli:
2 yellow bell peppers
3 garlic cloves
½ tsp coarse salt
1 tsp freshly squeezed lemon juice
1 lightly beaten large egg
1 cup olive oil
2 tbsp finely minced flat-leaf parsley
For Burgers:
1/2 cup finely minced onion
¼ cup finely minced pimento-stuffed green olives
1 lb ground beef
½ lb. Sobrasada sausage (or any soft, spreadable chorizo-style sausage)
1 tsp salt
6 sourdough buns, split
1 cup watercress leaves
6 slices manchego cheese

Instructions

Heat grill to high. Brush with oil. Cut peppers lengthwise in half. Remove seeds. Roast over high heat, cut side up, until skin is charred black, about 5-8 minutes. Carefully remove peppers from grill and place in a brown paper bag to steam for 10 minutes, remove from bag, and peel charred skin off. Coarsely chop roasted pepper and put aside. Mash the garlic and salt to a paste in a mortar. Transfer to a food processor. Add lemon juice and egg . Turn food processor on, and with the motor running, add the oil in a thin, steady stream, until thickened, about 1 minute. Stop processor, open cover and scrape sides. Add chopped roasted peppers and process again until pepper is pureed and well blended into the aioli (about 15-20 seconds) Transfer to a bowl and mix with the minced parsley. Refrigerate until ready to use In a bowl mix onion, olives, ground beef, sobrasada sausage, and salt together by hand, taking care not to overmix. Divide into 6 patties. Heat grill to medium high. Lightly brush grill with oil and place burgers on grill. Cook about 3 minutes per side. Remove from grill. Put aside. Lightly toast buns halves, cut side down for 1 minute or until barely golden. Spread bottom bun with aioli sauce, place watercress leaves on top of aioli. Place burger on top watercress, top with cheese, and then top with remaining bun half. Repeat for remaining burgers.