Chorizo Beef Burgers with Smoky Tomato Aioli
Let's get grilling
1
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
2
To make the smoky tomato aioli, place the tomatoes and garlic in a food processor and process until smooth. Add the mayonnaise and paprika and blend. Transfer to a bowl, cover and refrigerate.
3
To make the orange piquillo relish, combine all of the ingredients in a bowl and mix well. Cover and refrigerate.
4
To make the patties, combine the onion, parsley, cumin, oregano, salt and pepper in a large bowl and mix well. Add the ground chuck and chorizo and mix gently but thoroughly. Shape into six ½-inch thick patties. Sprinkle garlic on both sides and gently press in.
5
Brush the grill rack with vegetable oil. Place the meat patties on the oiled rack. Grill uncovered until they reach an internal temperature of 160°F. During the last 2 minutes of grilling, top each patty with cheese and place rolls cut sides down on the grill until lightly toasted.
6
To assemble the burgers, spread smoky tomato aioli on the toasted sides of each roll. Layer each roll bottom with arugula and a cheese-topped patty. Top each patty with a dollop of orange-piquillo relish and a sprinkle of smoked almonds. Add the roll tops and serve.
Categories
Cooking for 6 people
Ingredients
Main Ingredients
-
vegetable oil for brushing grill rack
-
Manchego cheese
6 (1 oz.) slices
-
Telera rolls or sweet French rolls (split)
6
-
baby arugula
1½ cups
-
smoked roasted almonds (coarsely chopped)
3/4 cup
Smoky Tomato Aioli
-
drained marinated sun-dried tomatoes
1/4 cup
-
garlic (crushed)
1 clove
-
mayonnaise
1/2 cup
-
hot smoked Spanish paprika
1 teaspoon
Orange Piquillo Relish
-
piquillo peppers (drained, sliced)
3/4 cup
-
grated orange zest
1 teaspoon
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peeled, diced oranges
3/4 cup
-
Castelvetrano olives (pitted, coarsely chopped)
1/2 cup
-
sherry vinegar
1 tablespoon
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extra-virgin olive oil
1 tablespoon
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salt
1/4 teaspoon
Patties
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finely chopped or grated red onion
1/4 cup
-
chopped flat-leaf parsley
3 tablespoons
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roasted ground cumin
1½ teaspoons
-
dried Mexican oregano
1½ teaspoons
-
salt
1¼ teaspoons
-
freshly ground black pepper
1/2 teaspoon
-
ground chuck
1½ pounds
-
finely chopped Spanish chorizo
8 ounces
-
minced fresh garlic
4 teaspoons
Credit: Sutter Home’s Build a Better Burger
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