One of my favorite sauces happens to make a next level Spanish-inspired burger, especially when paired with nutty manchego cheese, lightly pickled onions and a brioche bun. I feel strongly that all burgers are best in thin patty form and simply sprinkled with salt and pepper on both sides, but you can cook your patties however you like. It’s really all about that sauce anyways! Serve with Oven Fries.
Ingredient highlight
Bell Peppers! are super nutrient-dense. They are high in vitamin C, beta-carotene, lycopene, vitamin K, folic acid and loaded with antioxidants. Try to buy red, yellow, or orange – the green ones are harvested earlier and don’t have as many antioxidants.
Servings 4 , (makes 1 1/2 cups sauce)
Prep Time 15 minutes 
Cook Time 6 minutes Ingredients
For the burgers:
- 16-24 oz grass-fed ground beef
- 4 oz manchego cheese, thinly sliced**
- ½ red onion, thinly sliced
- 2 tbsp apple cider vinegar
- ¼ tsp kosher salt
- 4 burger buns (brioche buns are best here)
- Lettuce (bib, iceberg, romaine, or arugula all work)
For the romesco sauce:*
- 1 packed cup (14-16 oz jar) roasted red bell peppers
- ½ cup toasted almonds, walnuts, or hazelnuts
- 2 tbsp lemon juice or apple cider vinegar
- 1 tsp smoked paprika
- 1 clove garlic
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼-½ tsp red pepper flakes (optional)
- ¼ cup olive oil
- *You will likely have extra sauce leftover. It freezes really well or you can put it on grilled meats, veggies, eggs, bowls, or even use it as a dip!
- **If you can’t find manchego, cheddar or gouda would be a good alternative.
- Note: ~ I like a large thin patty, but you can form and cook your burgers however you like them!
Instructions
- If grilling the burgers, heat your grill on high for at least 10 minutes.
- To make the sauce, add all ingredients to a high-speed blender and blend until smooth.
- To quick pickle the onions, add them to a small bowl and toss in the vinegar and salt. Set aside.
- Form four (4-6 oz) ¼-½-inch thick patties (make them much wider than the buns). Season one side with salt and pepper to lightly coat.
- Place the burgers, seasoned-side-down, on the grill or in a hot skillet with a drizzle of oil. Cook for about 2-3 minutes or until browned or you have nice grill marks. Sprinkle salt and pepper on the other side of the patty while it cooks. Flip, top with cheese, and cook, covered, for 2-3 more minutes or until cooked to your liking and the cheese is melted.
- Place the buns on the grill or in the skillet to lightly toast them.
- To assemble your burgers, place lettuce on the bottom bun, then add some pickled onions, then the patty, and top with a dollop of romesco sauce. Be sure to keep some extra sauce on your plate for dipping!
Items you can prep ahead (optional)
- Make the romesco sauce (toast nuts, if needed)
- Pickle the red onions
- Thinly slice the manchego
Substitutions:
- To make vegetarian, turn this into a mushroom burger! Or make these black bean burgers in place of the beef patty.
- To make vegan, see above + skip the cheese.
- To make nut-free substitute the nuts with toasted pumpkin seeds.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Romesco: up to 4 days in the fridge or 3 months in the freezer
- Patties: up to 4 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Leftover romesco is delicious on grilled meats, veggies, eggs, or even use it as a dip!
- If you have leftover patties, reheat them in a covered skillet or microwave (make sure to top with cheese so it melts), then assemble your burgers.
- Make it a burger bowl! Toss some greens in oil, vinegar, and salt and top with chopped up burger, grains or roasted potatoes, onions, avocado, and top with that romesco sauce and manchego.
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