Spanish Burger Recipe

Take advantage of our special offer this week - our delicious Tri-tip Beef & Bone Marrow Burgers. These award-winning burgers are made using tri-tip meat from our 35 day dry aged beef rump with added bone marrow taken from the shin bone, mixed together and hand pressed into patties. A great choice for those wanting to upgrade any burger recipe!

INGREDIENTS

2 BURGER PATTIES
2 BRIOCHE BURGER BUNS
2 garlic cloves
280g of cooked potatoes
½ cup of shredded white cheddar cheese
¼ cup of sun-dried tomato pesto
1 tbsp of red wine vinegar
4 tbsp of MAYONNAISE 
170ml Roasted peppers
Mixed salad leaves
Parsley

 

METHOD

Step 1:

Before starting, preheat the oven to 230˚C. Wash and dry all produce. Finely chop parsley. Peel, then mince or grate garlic. Drain roasted red peppers. Cut half the peppers into 1/4 inch slices. Finely chop remaining peppers. Drain boiled potatoes, then pat dry with paper towels.

Step 2:

Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Toss to coat. Roast potatoes in the middle of the oven, tossing halfway through, until golden-brown and crispy, 15-17 min.

Step 3:

Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry one side until golden. Flip patties, then top with cheese. Cover and cook until cheese is melted and patties are cooked through. Season with salt and pepper as they cook.

Step 4:

Meanwhile, add mayo, sun-dried tomato pesto, parsley, chopped peppers, half the vinegar and 1 tsp garlic to a small bowl. Season with salt and pepper, then stir to combine. (note: this is your romesco aioli.)Add remaining vinegar, 1/4 tsp sugar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. (note: this is your salad dressing.)

Step 5:

Halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (tip: keep an eye on buns so they don't burn!) 

Step 6:

Add spring mix to the bowl with salad dressing. Toss to coat. Spread 1 tbsp romesco aioli over each top bun. Stack patties, remaining peppers and some salad on bottom buns. Close with top buns. Divide burgers, potatoes, and remaining salad between plates. Serve remaining romesco aioli alongside for dipping.