manchego madness

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Pequillo pepper salsa
4 ozs canned pequillo peppers diced
4 garlic cloves, crushed
1 teaspoon ground paprika
½ cup diced tomatoes
1/2 cup diced red onion
6 tablespoons extra virgin olive
1 tsp kosher salt
2 pounds ground chuck
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups grated Manchego cheese divided
1 cup diced red onion
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
6 Slices Jamon Serrano



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the salsa combine the pequillo peppers, garlic cloves , paprika , diced tomatoes, diced onions , olive oil and kosher salt . Mix well and refrigerate until serving. To make the patties, combine the beef, 1 ½ cups manchego cheese, diced red onion, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, spoon remaining manchego cheese over each patty and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the pequillo salsa over the cut sides of the rolls. On each roll bottom, place a patty, and a slice of jamon serrano. Add the roll tops and serve. Makes 6 burgers