Pimenton de la Vera Burgers con Queso de Cabrales (Smoked Spanish Paprika Blue Cheeseburgers)
1/4 cup Colavita Extra Virgin Olive Oil
1 (7 ounce) jar sun-dried tomatoes, packed in oil, drained and coarsely chopped
1 (7 ounce) jar roasted red peppers, drained and coarsely chopped
2 tablespoons capers, drained
2 tablespoons finely chopped green onion (scallions)
2 cloves garlic
2 pounds ground chuck
1 tablespoon Smoked Spanish Paprika (Pimenton de la Vera)
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
2 teaspoon kosher salt
Oil to brush the grill
6 slices very thin sliced Serrano Ham
8 ounces Cabrales blue cheese, cut into thin slices
6 Portuguese rolls, split
1 cup mixed salad greens
Preheat a grill to medium high heat.
In a medium sized bowl combine the extra virgin olive oil, sun dried tomatoes, roasted red peppers, capers and green onion; cover with plastic wrap and set aside while preparing patties.
Mince the garlic cloves and using the side of your knife mash the garlic into a paste and place in a large bowl. Break apart the ground chuck into the large bowl. In a small bowl, stir together the paprika, oregano, cayenne pepper and salt; sprinkle over the meat in the bowl. Using your hands, gently combine the meat, garlic and spices. Form the meat into 6 patties.
Lightly brush a grill rack with oil. Arrange the patties on the hot grill, close the cover and grill for 4 minutes. Using a spatula, turn the patties over. Place a slice of ham and several slices of the cheese on each patty. Grill an additional 4 minutes for medium rare or until desired doneness. During the last 2 minutes of grilling, arrange the rolls split side down on the grill to lightly toast.
To assemble the burgers, evenly divide the salad greens arranging on the bottom roll halves. Top the greens with a patty (cheese side up). Spoon the sun dried tomato mixture over each, evenly dividing, top with the remaining roll halves and serve immediately.