From: Redbook
Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
663
Grilled scallions and mayo laced with smoked paprika and lemon make delicious, Spanish-inspired toppers for these quick and easy burgers.
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Ingredients
Romesco Mayo:
- cup low-fat mayonnaise
- 2 tsp. tomato paste
- 2 tsp. fresh lemon juice
- 3/4 tsp. smoked paprika
- 3/4 tsp. garlic paste
- ground black pepper
Burgers:
- 3 oz. dried spicy chorizo sausage
- 1 lb. lean ground pork
- 3 Tbsp. Chopped flat-leaf parsley
- 2 Tbsp. finely minced shallot
- 1 tsp. ground cumin
- 3/4 tsp. kosher salt
- 4 brioche hamburger buns
- 8 scallions
- 4 slice Monterey Jack cheese
- 4 frisée lettuce leaves
Directions
- Step 1Romesco mayo: Stir ingredients in a small bowl until blended.
- Step 2Burgers: Pulse chorizo in a food processor until crumbly; transfer to a large bowl. Add pork, parsley, shallots, cumin, and salt to chorizo. Mix gently but thoroughly (be careful not to overwork the mixture). Shape into four (1-inch-thick) patties. Refrigerate burgers.
- Step 3Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Grill buns 1 to 2 minutes, until toasted.
- Step 4Spray scallions with olive oil cooking spray; grill 4 to 5 minutes. Grill burgers 5 to 6 minutes per side, until cooked through. During the last 2 minutes of grilling, place cheese slices on top of patties and cook until cheese starts to melt.
- Step 5To assemble, spread cut sides of buns with Romesco mayo. Line bun bottoms with lettuce. Top with burgers and grilled scallions.
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