Spanishburger Recipes

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SLOW COOKER SPANISH BEEF STEW



Slow Cooker Spanish Beef Stew image

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Provided by Moefunk04

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h20m

Yield 6

Number Of Ingredients 8

1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

Steps:

  • Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
  • Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
  • Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
  • Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g

SPANISH BURGER WITH PICKLED SHALLOTS



Spanish Burger with Pickled Shallots image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 25

1 stick (8 tablespoons) unsalted butter
1 tablespoon harissa
2 cloves garlic, smashed
3/4 cup sherry vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
1/4 cup mayonnaise
1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 thin slices prosciutto di Parma
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
4 ounces pork fat (omit if using the ground chuck)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula, for topping

Steps:

  • For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
  • For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
  • For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
  • For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
  • Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
  • Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

SPANISH BURGERS



Spanish Burgers image

These flavorful hamburgers can be served on pita bread halves for a change of pace.

Provided by Land O'Lakes

Categories     Burger     Sandwich and Wrap     Main Course

Yield 4 servings

Number Of Ingredients 8

1 pound lean ground beef
1/3 cup chopped stuffed green olives
1/3 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon coarse ground pepper
8 (3/4-ounce) slices Land O Lakes® Italian Blend
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper in bowl; mix lightly. Shape into 4 patties.
  • Place patties onto grill. Grill, turning once, 15-18 minutes or until internal temperature reaches at least 160°F and meat is no longer pink in center. Top with 2 slices cheese during last minute of cooking.
  • Combine remaining olives, remaining sun-dried tomatoes and salsa in bowl.
  • Place 1 lettuce leaf onto bottom half of each bun; top with burgers, salsa mixture and top half of buns.

Nutrition Facts : Calories 520 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 1190 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Sugar grams, Protein 39 grams

SPANISH BURGER



Spanish Burger image

The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese.

Provided by gailanng

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs ground chuck
salt & freshly ground black pepper
4 manchego cheese, cubes cut 1x1/2x1/2-inch each
4 slices serrano ham (can sub prosciutto)
1 tablespoon olive oil

Steps:

  • Preheat grill on high heat.
  • Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions.
  • Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick.
  • Grill burgers for about 4 to 5 minutes a side or until just cooked through.

SPANISH HAMBURGER ( SLOPPY JOES )



Spanish Hamburger ( Sloppy Joes ) image

Make and share this Spanish Hamburger ( Sloppy Joes ) recipe from Food.com.

Provided by AB_Fan

Categories     High Protein

Time 50m

Yield 10-12 sandwiches

Number Of Ingredients 8

2 lbs hamburger
1 cup onion, diced fine
1/2 cup celery, diced fine
salt
pepper
1 teaspoon garlic salt
2 (10 ounce) cans condensed tomato soup
1/2 cup water

Steps:

  • Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes.
  • Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
  • This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
  • Serve in warmed hamburger buns.

VEAL, BEEF & PORK SUGO



Veal, Beef & Pork Sugo image

This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.

Provided by Betsy Andrews

Categories     Healthy Ground Beef Recipes

Time 2h30m

Number Of Ingredients 14

⅓ ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons extra-virgin olive oil
1 ¼ pounds ground pork
1 pound lean ground beef
8 ounces ground veal
2 stalks celery, minced
1 medium carrot, minced
1 medium onion, minced
12 cloves garlic, minced
2 tablespoons minced fresh parsley
4 (28 ounce) cans whole peeled tomatoes, preferably San Marzano, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
1 ½ teaspoons salt

Steps:

  • Combine mushrooms and water in a medium heatproof bowl. Set aside.
  • Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
  • Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
  • Remove the sauce from the heat and stir in butter and salt.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 8.1 g, Cholesterol 50.4 mg, Fat 13.4 g, Fiber 3 g, Protein 15 g, SaturatedFat 5.3 g, Sodium 449.9 mg, Sugar 4 g

SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS



Spanish Burgers with Manchego and Chorizo Hash Browns image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons extra-virgin olive oil, divided
1/2 pound chorizo, chopped
1 onion
2 pounds ground sirloin
4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag
2 to 3 sprigs fresh thyme, leaves stripped and chopped
2 teaspoons smoked sweet paprika
Handful flat-leaf parsley, finely chopped
2 cloves garlic, grated
Salt and pepper
8 thin slices manchego cheese
8 piquillo peppers, drained or 3 roasted red peppers
1 to 2 teaspoons hot sauce, to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber, very thinly sliced on an angle
1 large vine-ripe tomato, sliced
4 crusty rolls, split and toasted

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
  • While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
  • Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
  • To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
  • Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
  • Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
  • To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.

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