Sweet and Smoky Spanish Beef Burgers With Pickled Saffron Pears
My burger captures the true essence of Spanish cooking with pickled saffron pears, smoky paprika aioli, crispy prosciutto and a Manchego cheese topped beef patty. The bold flavors and contrasting textures are a tribute to the Spanish influence on my cooking and my inspiration in creating this burger. You’ll enjoy the tastes of Spain with every bite.
PICKLED SAFFRON PEARS
- 3/4 cup sherry vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon saffron threads
- 1 Bosc pear, peeled, cored and small diced
- 1 large shallot, peeled and thinly sliced
- 1 teaspoon black sesame seeds
SMOKY PAPRIKA AIOLI
- 3/4 cup mayonnaise
- 1/2 cup jarred piquillo peppers or roasted red peppers, drained and patted dry
- 1 teaspoon hot, smoked Spanish paprika
- 1 clove garlic, crushed
- 1/2 cup canola oil
- 6 thin slices prosciutto
- 2 pounds ground chuck
- 1/2 cup peeled, shredded Bosc pear
- 2 garlic cloves, minced
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for brushing the grill rack
- 6 1-ounce slices Manchego cheese
- 6 soft, sesame-seed buns, split
- 1 1/2 cups baby arugula
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the pickled saffron pears, bring the vinegar, sugar, salt and saffron to a boil in a small heat-proof saucepan over medium heat on the grill. Remove from the heat and let cool for 10 minutes. Put the diced pear and sliced shallots in a small bowl and pour the vinegar mixture over them. Cover and refrigerate for 20 minutes. Drain and stir in the black sesame seeds.
- To make the aioli, combine all of the ingredients in a blender and process until smooth. Transfer to a small bowl. Cover and refrigerate.
- To make the crispy prosciutto, heat the canola oil in a medium heat-proof skillet on the grill. When the oil is hot enough to make the prosciutto sizzle, add 3 slices to the skillet and cook until crisp. Transfer the prosciutto to paper towels to drain. Repeat with the remaining prosciutto.
- To make the patties, combine all of the ingredients in a large bowl and gently but thoroughly mix. Divide into 6 equal portions and form into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the grill rack and cook for 4 to 5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a cheese slice and place buns, cut side down, on the outer edges of the grill rack to lightly toast.
- To assemble the burgers, spread some aioli on the cut sides of the top and bottom buns. Place a prosciutto slice on each bun bottom followed by a cheese-topped patty. Top each patty with some pickled saffron pears and arugula. Add the bun tops and serve.