Spanish Burger with Pickled Shallots

Total Time:
1 hr 30 min
1 hr 5 min
25 min

4 burgers

  • For the spiced butter:
  • 1 stick unsalted butter
  • 1 tablespoon harissa
  • (chile paste)
  • 2 cloves garlic, smashed
  • For the pickled saffron shallots:
  • 3/4 cup sherry vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • Pinch of saffron
  • 2 large shallots, thinly sliced
  • For the aioli:
  • 1/4 cup mayonnaise
  • 1 teaspoon harissa (chile paste)
  • 1/4 teaspoon smoked paprika
  • 2 jarred piquillo peppers (or 1 roasted red pepper), patted dry
  • 1 anchovy fillet
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • For the crispy prosciutto:
  • 1/2 cup canola oil
  • 4 thin slices prosciutto di Parma
  • For the burgers:
  • 1 1/4 pounds beef chuck roast, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat)
  • 4 ounces pork fat (omit if using ground chuck)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon canola oil
  • 4 slices fontina cheese
  • 4 soft sesame buns, lightly toasted
  • Baby arugula, for topping

Make the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.

Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours.

Make the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.

Make the crispy prosciutto: Heat the canola oil in a small saute pan over medium heat until it shimmers. Add 1 slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.

Make the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the ground beef in a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.

Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, 4 more minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.

Spread some aioli on the top and bottom buns. Place a burger on each bottom bun; top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

Photograph by Steve Giralt

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Help Around the Kitchen