Spanish Burgers with Manchego and Chorizo Hash Browns

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Nothing spectacular about these burgers, but it is a good basic recipe for a nice flavor. I would make 2 changes, though. 1/2 pound burgers (as the recipe directs were a lot bigger than we like to eat in one meal, and also were fairly greasy with that amount of meat cooking in the pan. I would cut the meat in half and make 1/4 pound burgers, and probably not use the extra oil to cook them in. Also, while I know the manchego adds to the Spanish them, it is VERY expensive and I think the flavor would be just as good with a cheaper cheese, like basic provolone or monterey jack. Usually Rachael's "30 minute" meals take me an hour or more to make, but this one was probably finished in close to 45, which I consider a relatively quick and easy meal. I would recommend it with the changes above.

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Hash browns too hard to get crispy.

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What a meal! Everyone loved it at the girls movie night!

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I substituted the flat leaf parsley with cilantro. I also could not find piquillo peppers, so I used drained roasted red peppers for the spread sauce. My entire family loved it, including the picky one! The cilantro gave it a great fresh taste! - Have not tried the potatos yet, I felt that it would be to much food for one meal. I will use the potato hash brown recipe for a Saturday morning brunch dish.

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The burgers weren't anything spectacular, but they were tasty. I mean, I'd use this base again, but add more to it. The potatoes were nice, but nothing too out of the ordinary. I mean, they were my favourite part, but they weren't something incredible--I just love potatoes, heh.

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I only made the chorizo potatoes from this dish and they tasted DELISH! Lots of spice and flavor! I didn't brown them until crispy, as I kind of like my hash browns with a bit of "mush" to them, but they were still oustanding in flavor and consistency.