El Rey “The King” Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Encompasses all of my favorite flavors of Spanish cooking!



Smoky Crema and Cilantro spread:

1 cup Cacique crema or sour cream

2 tablespoon mayonnaise

1 teaspoon freshly squeezed lime juice

¼ cup cilantro, chopped

1 teaspoon fresh garlic, minced

1 teaspoon smoked paprika

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Grilled jicama slaw:

1 teaspoon honey

1 tablespoon Colavita Olive oil

2 teaspoon freshly squeezed lime juice

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

½ of a medium Jicama, peeled and sliced into 1/8 inch rounds

1 teaspoon Colavita olive oil, for brushing on jicama

1/4 small red onion, thinly sliced

½ large red bell pepper, thinly sliced

2 teaspoon fresh mint, chopped

Crispy plantains:

2 c of vegetable oil

2 plantains, 18 thin slices lengthwise

¼ teaspoon sea salt


2 pounds ground beef chuck

2 large garlic cloves, minced

1 small jalapeno, finely chopped

3 tablespoon Colavita Olive oil

2 teaspoon sea salt

¾ teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill

6 oz. un-aged Manchego cheese, sliced into 6 pieces

6 high-quality Portuguese rolls, split



Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover.

To make smoky crema and cilantro spread, combine crema, mayonnaise, lime juice, cilantro, garlic, smoked paprika, salt and black pepper in a small bowl. Cover and refrigerate until assembling the burgers.

To make the grilled jicama slaw, in a medium bowl mix together honey, olive oil, lime juice, sea salt and black pepper. Set aside. Brush both sides of jicama rounds with olive oil. Place on medium hot grill for 2 minutes, flipping once. Remove from grill and set aside to cool. Thinly slice grilled jicama rounds into a match stick shape. Add grilled jicama, red onion, red bell pepper, and mint to the bowl and lightly toss in the vinaigrette, set aside until assembling the burgers.

To make the crispy plantains, put oil in a medium heat safe sauce pan and place sauce pan onto grill. Heat oil to 360 degrees using a thermometer. Drop each plantain slice into the hot oil and fry until golden brown, 2-3 minutes or until golden brown. Remove from fryer and sprinkle each with salt.

To make the patties, in a large bowl combine ground beef, garlic, jalapeno, olive oil, salt and pepper. Combine well, handling the meat as little as possible to avoid compacting the mixture. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with oil. Place patties on the rack, cover, and cook for 4 to 5 minutes per side or until doneness is reached. Once flipped, top each patty equally with one cheese slice. During the last few minutes of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread smoky crema and cilantro spread over the cut sides of the roll tops. Place a patty on each roll bottom and top each patty with equal portions of the grilled jicama slaw. Top slaw with 3 slices of crispy plantains and add roll tops to finish each burger.