Hamburgesa a la Espanola

Ingredients

1 pound well marbled sirloin
3 pinches of salt (not too much; cabrales is very salty)
4 slices of serrano ham
1 1/2 cups of pimenton
7 oz of cabrales cheese (may substitute roquefort)
1 loaf of crispy, slightly toasted French bread
Ingredients for pimenton
1 red pepper
1 green pepper a cup of diced scallions
1 clove of garlic
olive oil and vinegar to taste
splash of Red Sutter Home to taste
salt to taste

Instructions

Mold beef patties and sprinkle with water and salt. Grill with a little olive oil.Grill to taste, preferably medium rare. Slice French bread into quarters. Put patty on French bread; top with serrano ham, cabrales and slightly drained pimenton. For Pimenton roast peppers on grill on open flames. When charred, put in plastic bags for about 2 hours. Remove from bags and peel blackened skins; remove seeds. Slice peppers; put in bowl; Add scallions, garlic,oil, vinegar, salt and wine to taste. Marinate for several hours-a full day.