tampa tapas burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1/2 cup prepared mayonnaise
3 oz jarred pequillo pepper, drained
2 oz anchovy paste

2 lbs flank steak, coarsely ground*
1 lbs skirt steak, coarsely ground*
(* the two cuts should be ground together)

4 oz (2 links) dried spanish chorizo, cut into 1/4-inch dice
1/2 med onion, chopped in 1/4-inch dice
5 oz large green olives, pitted, thinly sliced
2 oz sun-dried tomatoes, oil-cured, chopped
2 oz sherry vinegar

1 tbls salt
1 tbls ground ancho pepper

8 oz manchego cheese, grated
6 onion kaiser rolls


in a food processor, add mayo, pequillos and anchovy paste. puree until peppers are pureed into mayo. about 1-2 minutes. refrigerate until ready to assemble burgers

preheat gas grill. turn burners on one side of grill to high, and on other side to low.

form the ground flank/skirt mixture into six half-pound patties.

heat a small skillet over high heat of grill. saute chorizo until it renders fat. about 2 minutes. remove chorizo into a bowl and reserve, leaving the fat in the skillet. saute onion in the chorizo fat for about 4 minutes. add olives, tomatoes and sherry vinegar and saute, stirring frequently. when vinegar has evaporated, add chorizo back to skillet and stir. remove to low heat portion of grill.

mix salt and pepper in a bowl. sprinkle about 1/2 teaspoon over each side of each burger. place burgers on hot side of grill and cook for 5-6 minutes. flip and cook for 4-5 additional minutes. add a little more than 1 oz of shredded cheese on top of each burger. remove from heat and cover with foil. allow meat to rest about 5 minutes. remove skillet from grill.

on low heat side of grill, toast buns for 2-3 minutes, watching constantly and rotating buns to toast evenly and avoid burning.

to assemble, spread about 1 tbls of the piquillo mayo on to bottom bun. add burger and top with 1/6 of the chorizo-olive relish. top with bun top and serve.