Paella Burger With Piquillo Goat Cheese And Olive Oil Fried Egg
Ingredients
- 1/2 Cup spreadable goat cheese
- 1/2 Cup minced piquillo peppers
- 1 teaspoon honey
- 1 1/2 Pounds. ground chuck
- 1/2 lb. ground hot pork sausage
- 2/3 Cup cooked yellow rice
- 2/3 Cup frozen peas
- 2/3 Cup finely chopped red onion
- 2 Teaspoons smoked paprika
- 1/4 Cup Sutter Home Pinot Grigio
- 4 Teaspoons minced garlic
- 2 teaspoon lemon zest + 2 tablespoon lemon juice
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon flaky sea salt
- 2 Teaspoons cracked black pepper
- 1 pinch of crushed saffron
- 6 brioche buns
- 3 tablespoons olive oil
- 6 large eggs
- 6 leaves bib lettuce
- 6 slices heirloom tomato
Instructions
- Preheat a gas grill to medium-high.
- To make the Piquillo Goat Cheese, in a medium bowl, stir together goat cheese, piquillo peppers and honey until combined; set aside.
- To make the patties, in a large bowl, add chuck, sausage, rice, peas, onion, paprika, pinot grigio, garlic, lemon zest, lemon juice, parsley, sea salt, black pepper and saffron.
- Combine well, handling the meat as little as possible; form into 6 patties, cover, and refrigerate until ready to grill.
- When the grill is ready, brush grill rack with vegetable oil.
- Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
- While the patties are cooking, heat 1 tablespoon olive oil in a large fireproof skillet.
- Add 2 eggs to skillet and cook 2 minutes or until set; transfer to a plate.
- Repeat process with remaining olive oil and eggs.
- Season with additional sea salt and black pepper, if desired.
- To assemble the burgers, evenly spread the piquillo goat cheese over the cut sides of the buns. Evenly divide lettuce onto each bun bottom, followed by a patty, a tomato slice, and a fried egg.
- Add the bun tops and serve.