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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Build a fire for banked grilling in an outdoor grill. | 2. For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals. | 3. For a gas grill, preheat the grill on High. | 4. Leave one side on High and turn the other side to Low. | 5. In both cases, you will have two areas for cooking, one hot and the other cooler. | 6. To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it. | 7. Add the almonds, red peppers, vinegar, paprika, and oregano. | 8. With the machine running, gradually add the oil, then season with the salt and pepper. | 9. Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.). | 10. Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper. | 11. Lightly form into 4 patties about 4 inches wide. | 12. Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling. | 13. Lightly oil the cooking grate. | 14. Place the burgers on the hot area of the grill. | 15. Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side. | 16. Move the hamburgers to cooler side of the grill and cover. | 17. Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare. | 18. If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F. | 19. During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through. | 20. Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1		crushed peeled	126.0833	0.0	28.05	0.7083
natural almond	1/4	cup	sliced	102.41	18.3088	2.2564	2.7097
red bell pepper	2		grilled broiled	126.0833	0.0	28.05	0.7083
sherry wine	2	teaspoons		126.0833	0.0	28.05	0.7083
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
extra virgin olive oil	3	tablespoons		126.0833	0.0	28.05	0.7083
salt				-	-	-	-
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
	4	sourdough		126.0833	0.0	28.05	0.7083
manchego cheese	5	ounces	sliced	126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.