The Blue Spaniard Burger: Infused With Smoked Paprika, With Fig And Chorizo Jam And Rosemary Balsami
November 6, 2018
Wine Varietal:
Ingredients
INGREDIENTS
Fig and Chorizo Jam
1 Tablespoon. olive oil
4 Ounces link hard cured chorizo sausage, diced
1 large shallots, diced
8 Ounces dried figs, coarsely chopped
1/2 Cup Sutter Home Zinfandel
1/4 Cup sugar
1 Teaspoon. fresh thyme leaves, minced
1 Teaspoon. smoked paprika
salt and pepper to taste
Rosemary Balsamic Alioli
1/2 Cup mayonnaise
1 Tablespoon. balsamic vinegar
2 Teaspoon. Dijon mustard
1/2 Teaspoon. minced garlic
Squeeze of fresh lemon juice
1 Teaspoon. chopped fresh rosemary
Burger
1 lb. ground pork
1 lb. ground beef (Wagyu if you are feeling fancy)
1/3 Cup minced onion
1 Tablespoon sweet paprika
1 Tablespoon smoked paprika
2 Teaspoon minced garlic
3 Tablespoon chopped parsley
salt and pepper
6 brioche hamburger buns
12 Ounces Cabrales (substitute blue cheese), crumbled
a few handfuls of arugula
minced parsley for garnish
Instructions
PREPARATION
Prepare Fig and Chorizo Jam: Add olive oil to a small saucepan, and saute chorizo until rendered and lightly browned. With a slotted spoon remove and reserve. Add shallots to same pan and saute until softened. Place figs in saucepan with the shallots. Add wine, sugar, thyme, smoked paprika and a dash of salt and pepper. Bring to boil. Reduce heat and simmer until wine is reduced and thickened, about 10 minutes. Stir in reserved chorizo. Remove from heat and reserve. (This can be made in advance and stored for 14 days in the fridge.)
Prepare Rosemary Alioli: Whisk all ingredients together in a small bowl. Reserve
Prepare Burgers: In a large bowl, mix all of the ingredients except the salt and pepper. Form into six patties. (Make them slightly thinner in the middle for even cooking.) Salt and pepper both sides.
Brush the grill with vegetable oil. Place patties on the grill rack and cook for 4 or 5 minutes on each side for medium. During last 2 minutes of cooking, evenly top patties with cheese, tent with foil to help with melting. Place buns, cut side down, on the edges of the grill to lightly toast.
Assemble: Top each toasted bun bottom with a smear of the rosemary alioli, a handful of arugula, then the burger. Top the burger with fig and chorizo jam and a generous drizzle with rosemary alioli, minced parsley and the toasted bun top.
