Sweet and Spicy Spanish Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

The flavors of the Spain.I wanted it to remind you of cured spanish chorizo, sweet and savory, creamy and tangy.


2 lb ground chuck
2 tbsp red pepper flakes
1 tbsp granulated garlic
1 tsp dried oregano
2 tsp black pepper
2 tbsp paprika
1 tbsp ground cumin
2 tsp salt
3 small red bell peppers
3 tbps olive oil, divided
6 large plain hamburger buns
3 tbsp olive oil mayonnaise
24 marinated green olives – chopped
12 oz sliced manchego cheese
1 ½ cups Arugula


1. Mix first 8 ingredients together thoroughly. Form into 6 patties and set aside.

2. Rub red bell peppers with 1 tbsp olive oil and sprinkle with salt. Grill over high heat, turning, until skin is charred. Remove from heat and place in a glass bowl covered with plastic wrap. Allow to cool 10 minutes. Peel charred skin to leave roasted flesh. Remove seeds and cut into strips. Divide into 6 portions and set aside.

3. Grill burger patties on high heat 4 minutes per side for medium rare. Remove to a plate and cover with aluminum foil and allow burgers to rest 5 minutes.

4. Turn grill to low. Split buns, brush with remaining olive oil and grill until just lightly toasted.

5. Mix mayonnaise and chopped olives together to form a spread.

6. Place burger patty on bottom bun. Top with roasted red pepper strips, 2 oz machego cheese and ¼ cup arugula. Spread top bun with green olive aioli. Repeat to make 6 servings.

7. Enjoy with you favorite red wine!