Hamburgesa a la Espanola

Pairs well with:


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


1 pound well marbled sirloin
3 pinches of salt (not too much; cabrales is very salty)
4 slices of serrano ham
1 1/2 cups of pimenton
7 oz of cabrales cheese (may substitute roquefort)
1 loaf of crispy, slightly toasted French bread
Ingredients for pimenton
1 red pepper
1 green pepper a cup of diced scallions
1 clove of garlic
olive oil and vinegar to taste
splash of Red Sutter Home to taste
salt to taste



Mold beef patties and sprinkle with water and salt. Grill with a little olive oil.Grill to taste, preferably medium rare. Slice French bread into quarters. Put patty on French bread; top with serrano ham, cabrales and slightly drained pimenton. For Pimenton roast peppers on grill on open flames. When charred, put in plastic bags for about 2 hours. Remove from bags and peel blackened skins; remove seeds. Slice peppers; put in bowl; Add scallions, garlic,oil, vinegar, salt and wine to taste. Marinate for several hours-a full day.