Hamburger - Iberico with Patta Negra and Manchego
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.
Garanties sécurité
(à modifier dans le module "Réassurance")
Politique de livraison
(à modifier dans le module "Réassurance")
Politique retours
(à modifier dans le module "Réassurance")
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:
-
Prepare the meat: Season the Iberian pork with salt and pepper, then form the patties into the desired size.
-
Make the sauce: In a bowl, mix together the mayonnaise, Dijon mustard, and Spanish paprika. Set aside.
-
Cook the patties: Grill the patties on a hot grill according to your preferred doneness (rare, medium, or well done).
-
Add the cheese: While the patties are cooking, place the Manchego cheese slices on top of the patties to melt slightly.
-
Toast the buns: Toast the hamburger buns on the grill until golden and crispy.
-
Assemble the burger: Place a cooked patty with melted cheese on each toasted bun. Add the onion rings, tomato slices, and lettuce or arugula.
-
Add the sauce: Spoon the special paprika sauce on top of the burger.
-
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)
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.