tapas burger

Pairs well with:


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

big fan of tapas, wanted to incorporate common ingredients to a burger


1/2 cup prepared mayonnaise

3 oz jarred piquillo pepper, drained

2 oz anchovy paste

2 lbs flank steak, coarsely ground

1 lbs skirt steak, coarsely ground

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, chopped

2 oz sun-dried tomatoes paste

2 oz sherry vinegar

1 tbs salt

1 tbs ground ancho pepper

8 oz manchego cheese, grated

6 onion kaiser rolls


in a food processor, add mayo, piquillos 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.

mix the beef and form the mixture into six half-pound patties.

heat a small skillet over high heat side 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. move to low heat portion of grill.

mix salt and ancho pepper in a small 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. 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 tbs 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.