Spanish Burger with Pickled Shallots
- Level: Intermediate
- Yield: 4 Spanish burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 83
- Saturated Fat
- 27
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 46
- Cholesterol
- 194
- Sodium
- 1010
- Total: 1 hr 30 min
- Active: 1 hr 5 min
Ingredients
For the Spiced Butter:
1 stick unsalted butter
1 tablespoon harissa
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
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 ground beef 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
Directions
- 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 aïoli: 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 sauté 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: Put the ground beef in a large bowl and mix in some salt and pepper. Divide 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, about 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 aïoli on the top and bottom buns. Place a burger on each bottom bun; top with pickled shallots, followed by a slice of crispy prosciutto and arugula. Add the top buns and serve.
Cook’s Note
Resist the urge to flatten the burgers as they cook. You’ll end up with a dense, dry hockey puck. Be sure to flip the patties only once — and don’t touch them until a crust has formed on the bottom. You’ll also want to cook beef burgers until medium rare to medium (about 145˚ F); this will take 7 to 8 minutes total.