Hamburger - Iberico with Patta Negra and Manchego

Hamburger - Iberico with Patta Negra and Manchego

https://www.quesomanchego.es/

With an Iberian hamburger, here are some drinks that pair well with its rich and sometimes spicy flavors:

  • Spanish Red Wine: A Rioja or Tempranillo, with fruity and spicy notes, pairs perfectly with Iberian pork.
  • Sangria: Refreshing and festive, sangria made with red wine and fresh fruit is ideal to accompany your burger.
  • Cava: A light and festive Spanish sparkling wine, perfect if you prefer bubbly drinks.
  • Spanish Craft Beers: A varied option that can complement your burger well.
  • Lemon and Mint Infused Water: For a non-alcoholic option, fresh water infused with lemon and mint is ideal.
  • Tinto de Verano: A light, refreshing drink made with red wine and soda.

In Spain, a hamburger is sometimes called "bocadillo de carne" or simply "bocadillo," though "hamburguesa" is also used. The bread for the burger is commonly called "bun," a round, soft bread. Variations include brioche buns or sesame buns.

Queso Manchego
Hurry up! only 20 items left in stock!
€28.00
VAT included 2 Hours

Iberian Burger with Pata Negra and Manchego

Ingredients:

  • 500 g of minced Iberian pork (pata negra)
  • Salt and black pepper, to taste
  • 4 quality hamburger buns
  • 150 g of Manchego cheese, thinly sliced
  • 1 red onion, sliced into rings
  • 1 tomato, sliced
  • Lettuce or arugula for garnish

Special Sauce:

  • 4 tablespoons of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of Spanish paprika

Instructions:

  1. Prepare the meat: Season the Iberian pork with salt and pepper, then form the patties into the desired size.

  2. Make the sauce: In a bowl, mix together the mayonnaise, Dijon mustard, and Spanish paprika. Set aside.

  3. Cook the patties: Grill the patties on a hot grill according to your preferred doneness (rare, medium, or well done).

  4. Add the cheese: While the patties are cooking, place the Manchego cheese slices on top of the patties to melt slightly.

  5. Toast the buns: Toast the hamburger buns on the grill until golden and crispy.

  6. Assemble the burger: Place a cooked patty with melted cheese on each toasted bun. Add the onion rings, tomato slices, and lettuce or arugula.

  7. Add the sauce: Spoon the special paprika sauce on top of the burger.

  8. Close the burger: Top with the other half of the bun and serve immediately.

Result:

A rich and flavorful Iberian burger, where the pata negra pork combines perfectly with melted Manchego cheese and a unique paprika sauce. This dish is a burst of taste, ideal for a savory and original meal. Feel free to adjust the ingredients to your liking to personalize this delicious burger. Enjoy your meal!

Comments (0)