RECIPES: Recipe Details

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Sun and Smoke Kissed Spanish Burger

Ingredients 

Garlic Aioli:
3/4 cup mayonnaise
3 Tablespoons minced garlic
1/4 cup minced fresh parsley

Patties:
3/4 cup diced pitted apricots
2 pounds ground turkey
1 egg
1/2 cup toasted pine nuts, chopped
1 teaspoon sweet smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper

Sweet and Sour Onion Jam:
4 Tablespoons butter
2 large red onions, sliced into thin half-rounds
Zest of one orange
1 Tablespoon sherry vinegar
1/4 cup Sutter Home Moscato wine
1 teaspoon kosher salt

Oil for the grill grate

6 Potato rolls, hamburger bun size, split horizontally

Instructions 

Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the Garlic Aioli, combine mayonnaise, garlic and parsley in a small bowl. Refrigerate until serving.

To make the patties, soak the apricots in hot water for 15 minutes until partially rehydrated and softened. In a large bowl, combine the turkey and egg. Add the pine nuts, apricots, paprika, cinnamon, cayenne pepper, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the potato rolls. Refrigerate until grilling.

To make the Sweet and Sour Onion Jam, heat butter in a medium skillet on the grill. Once the foam subsides, add the onions and salt. Once onions start to brown, about 5-8 minutes, add the orange zest, sherry vinegar and wine. Cook and let the liquid become syrupy, about 3 more minutes. Cover and set aside.

To grill the patties, brush the grill rack with oil. Place patties on the rack, cover and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until meat reaches an internal temperature of 165 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.

While the patties rest, place the potato rolls, cut side down on the grill and toast lightly, about 2 minutes.

To assemble the burgers, thinly spread all roll tops and bottoms with Garlic Aioli. Place patties on top of roll bottoms, and top patties with equal portions of the Sweet and Sour Onion Jam. Add the roll tops and serve.

Makes 6 burgers

Comments 

This recipe was inspired by a seasonal tapa served at one of my favorite restaurants. I thought this would be more manageable, since the tapa features grilled quail. The sweet and smoky jam goes almost too fast for the burgers, so I often make double!