Recipe Summary test



Romesco Sauce
Manchego Cheeseburgers


Instructions Checklist
  • Romesco Sauce

  • In a small bowl, cover the ancho chiles with boiling water. Cover; let stand until soft, 8 to 10 minutes. Drain.

  • Preheat the broiler. Broil the red peppers, turning occasionally, until charred all over, 10 to 15 minutes; transfer to a bowl. Cover; let cool about 15 minutes. Peel, seed and stem the peppers; place in a food processor. Add the ancho chiles.

  • Place the tomatoes, onion and garlic on a rimmed baking sheet lined with foil. Spray with cooking spray; season with salt and pepper. Broil until the onion softens and tomatoes char and burst, 10 to 12 minutes. Add the tomato mixture, herbs, nuts and vinegar to the processor.

  • Pulse until the mixture is coarsely chopped. With the machine running, stream in the EVOO and process until finely chopped; season.

  • Manchego Cheeseburgers

  • Heat a cast-iron griddle or skillet over medium-high. In a medium bowl, combine the beef, onion, garlic, and herbs and spices; season with salt and pepper. Mix in the ground chorizo. Form into 6 patties (thinner in the centers for even cooking).

  • Drizzle the patties with oil. Cook, turning occasionally, about 8 minutes for medium. Add the cheese during the last 2 minutes of cooking; tent with foil to melt.

  • Top roll bottoms with lettuce, patties, romesco sauce and the roll tops.