Romesco Manchego Burgers | Natalie Cooks

Ingredients

• 16-24 oz ground beef
• ½ red onion, (thinly sliced)
• 2 tbsp apple cider vinegar
• ¼ tsp kosher salt
• 4 oz manchego cheese, (thinly sliced**)
• 4 burger buns ((brioche buns are best here))
• Lettuce ((bib, iceberg, romaine, or arugula all work))
• 1 packed cup (14-16 oz jar) roasted red bell peppers
• ½ cup toasted almonds, (walnuts, or hazelnuts)
• 2 tbsp lemon juice or apple cider vinegar
• 1 tsp smoked paprika
• 1 clove garlic
• ½ tsp kosher salt
• ½ tsp black pepper
• ¼-½ tsp red pepper flakes ((optional))
• ¼ cup olive oil
• *You will likely have extra sauce leftover. It freezes really well or you can put it on grilled meats, veggies, eggs, bowls, or even use it as a dip!
• **If you can’t find manchego, cheddar or gouda would be a good alternative.
• Note: ~ I like a large thin patty, but you can form and cook your burgers however you like them!