Sweet and Smoky Spanish Beef Burgers With Pickled Saffron Pears - Sutter Home Family Vineyards
My burger captures the true essence of Spanish cooking with pickled saffron pears, smoky paprika aioli, crispy prosciutto and a Manchego cheese topped beef patty. The bold flavors and contrasting...
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Cooking tools:
- Grill
- Food processor
- Blender
- Saucepan
- Skillet
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Tongs
- Spatula
- Pastry brush
- Mason jar
- Paper towel
- Plate
Ingredients
- 3/4 cup sherry vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon saffron threads
- 1 Bosc pear, peeled, cored and small diced
- 1 large shallot, peeled and thinly sliced
- 1 teaspoon black sesame seeds
- 3/4 cup mayonnaise
- 1/2 cup jarred piquillo peppers or roasted red peppers, drained and patted dry
- 1 teaspoon hot, smoked Spanish paprika
- 1 clove garlic, crushed
- 1/2 cup canola oil
- 6 thin slices prosciutto
- 2 pounds ground chuck
- 1/2 cup peeled, shredded Bosc pear
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for brushing the grill rack
- 6 1-ounce slices Manchego cheese
- 6 soft, sesame-seed buns, split
- 1 1/2 cups baby arugula
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