RECIPES: Recipe Details

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Barcelona Burger with Serrano Ham, Shaved Manchego and Quince BBQ Sauce

This burger draws its inspiration from the classic pairing of Manchego cheese with quince paste. The Serrano ham and olive salad emphasize the Spanish love of tapas. The burger pairs very well with Sutter Home White Cabernet Sauvignon.

Ingredients 

Quince BBQ Sauce:
1/2 cup water
1 ( 8.5 oz.) jar quince paste
1/2 teaspoon red pepper flakes
1/3 cup sherry vinegar
1/2 cup ketchup
Olive Salad:
1 (7 oz. ) jar Spanish-style, green, pimento stuffed olives, drained and coarsely chopped
1/2 cup celery, diced
1/4 cup red onion, diced
1 clove garlic, minced
2 tablespoons Colavita olive oil
Burgers:
2 lbs. ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Oil for grill rack
6 thin slices Serrano ham
6 French bread - style rolls (round)
1/3 lb. Manchego cheese, shaved in thin strips

Instructions 

Preheat grill for high heat cooking. In a small saucepan, positioned over high heat grill, combine the water, quince paste and red pepper flakes. Break up the quince paste with a spoon or whisk until mixture is smooth. Add the sherry vinegar and ketchup. Bring the mixture to a boil, stirring constantly for 1-2 minutes. Remove from heat and reserve. In a small mixing bowl, combine the olives, celery, red onion, garlic and olive oil. Mix thoroughly and reserve. In a large mixing bowl, lightly combine the ground chuck, salt and pepper. Form ground chuck mixture into 6 patties. Lightly oil the grill rack. Arrange the patties over high grill heat and cook until desired doneness, about 4-6 minutes per side. Arrange 1 slice of ham over each burger. Arrange buns on grill rack and toast lightly. Assembly: Spread a thick layer of the quince sauce on the toasted side of each roll. Top each bottom with a grilled burger. Arrange shaved Manchego over the ham on the burger and top with a generous spoonful of olive salad. Add top of roll. Serve immediately.