Spanish Burger With Pickled Shallots

This delicious Spanish Burger with Pickled Shallots, inspired by Bobby Flay, is a quick and flavorful meal perfect for any occasion. With a perfect balance of spicy harissa, crispy prosciutto, and creamy aioli, this burger is a real treat. The pickled shallots add a zesty twist, making every bite extra special!

Ingredients Needed:

For the Spiced Butter:

• 1 stick unsalted butter
• 1 tablespoon harissa
• 2 cloves garlic, smashed

For the Pickled Saffron Shallots:

• 3/4 cup sherry vinegar
• 1 tablespoon sugar
• Kosher salt
• Pinch of saffron
• 2 large shallots, thinly sliced

For the Aioli:

• 1/4 cup mayonnaise
• 1 teaspoon harissa
• 1/4 teaspoon smoked paprika
• 2 jarred piquillo peppers (or 1 roasted red pepper), patted dry
• 1 anchovy fillet
• Juice of 1/2 lemon
• Kosher salt and freshly ground pepper

For the Crispy Prosciutto:

• 1/2 cup canola oil
• 4 thin slices prosciutto di Parma

For the Burgers:

• 1 1/4 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 1 tablespoon canola oil
• 4 slices fontina cheese
• 4 soft sesame buns, lightly toasted
• Baby arugula, for topping

How To Make Spanish Burger with Pickled Shallots Recipe?

1. Make the Spiced Butter: Melt butter in a saucepan over low heat. Add harissa and garlic, and cook for 1 minute. Remove from heat and let sit for 1 hour.
2. Pickled Shallots: Bring vinegar, sugar, salt, and saffron to a boil in a saucepan. Remove from heat and cool for 10 minutes. Pour over shallots, cover, and refrigerate for 30 minutes to 24 hours.
3. Make the Aioli: Blend mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy, and lemon juice until smooth. Season with salt and pepper. Refrigerate for at least 30 minutes.
4. Crispy Prosciutto: Heat canola oil in a pan over medium heat. Fry prosciutto slices until crispy. Drain on paper towels.
5. Cook the Burgers: Mix ground beef with salt and pepper. Shape into 4 patties. Heat a cast-iron pan over high heat, add canola oil and patties. Cook 4 minutes per side. Brush with spiced butter. Add cheese, cover with a lid, and cook for 1 minute until cheese melts.
6. Assemble the Burgers: Spread aioli on buns. Place a burger on each bottom bun, and top with pickled shallots, crispy prosciutto, and arugula. Add the top buns and serve.

Recipe Tips:

• Don’t flatten the burgers: Pressing down on the patties can make them dry. Let them cook naturally to keep them juicy.
• Flip the burgers only once: This helps them form a nice crust. Don’t flip them too early or too often.
• Let the spiced butter sit: Allowing the butter to sit for an hour makes the flavors blend and enhances the taste.
• Use fresh arugula: Fresh baby arugula gives a nice, peppery crunch that complements the rich flavors of the burger.
• Cook the burgers to medium: For the best texture and flavor, cook the burgers to medium 63°C, about 7-8 minutes total.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover burgers to cool to room temperature. Then, store them in an airtight container in the fridge for up to 2 days.
• Reheat: Heat a little oil in a pan over medium heat. Add the burgers and cook for 2-3 minutes on each side until hot.

Nutrition Facts:

• Calories: 1,257 kcal
• Total Fat: 102g
• Saturated Fat: 38g
• Cholesterol: 125mg
• Sodium: 1,200mg
• Potassium: 1,200mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 49g

Try More Bobby Flay Recipes:

• Grilled Lobster Tails with Lemon-Red Fresno Butter
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Bobby Flay Grilled Salmon​
• Bobby Flay Grilled Potato Salad