Spanish Burgers with Manchego and Chorizo Hash Browns

Ingredients

  • 60 ml extra-virgin olive oil, divided
  • 1 onion
  • 900 g ground sirloin
  • 650g to 750g frozen shredded hash brown potatoes, ½ of a 728g bag
  • 2 to 3 sprigs fresh thyme, leaves stripped and chopped
  • Handful flat-leaf parsley, finely chopped
  • 2 teaspoons smoked sweet paprika
  • + 10 more ingredients
    • 2 cloves garlic, grated
    • Salt and pepper
    • 8 thin slices manchego cheese
    • 8 piquillo peppers, drained or 3 roasted red peppers
    • 5 ml to 10 ml teaspoons hot sauce, to taste
    • ½ red onion, thinly sliced into rings
    • ¼ seedless cucumber, very thinly sliced on an angle
    • 1 large vine-ripe tomato, sliced
    • 4 crusty rolls, split and toasted
    • 275 g chorizo, chopped

1) Heat 60 mL extra-virgin olive oil in a skillet over medium heat then add chorizo. 2) While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grati...

View full recipe at SpringPad

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