Beef Entrée

Barcelona Burgers

Another Food Network Magazine recipe tonight.  Although it did not say it, the recipe screams Rachael Ray.  I would bet money it was hers.

Barcelona Burgers have a Spanish theme.  There is a delicious spread on the bread (definitely a take on the Spanish romesco sauce), and the burger itself had good flavor.  I served the burger with Spanish style rice, (used the packaged kind instead of making my own…shocking, I know!) and corn.  (One other note…the recipe said to use olive bread, which I love.  However, to cut the points down, I used Arnold’s Multigrain Sandwich Thins.  Only complaint is that the Thins are much larger than a normal burger!)

Start by making the spread for the bread:

  • Heat 2 tablespoons EVOO in a pan.
  • Add about 4 cloves of smashed garlic and 1 piece of bread (no crust!) ripped into pieces.  (I used 1 Arnold’s Multigrain Sandwich Thin.)
  • Saute until golden brown, 3-4 minutes.
  • Add 1/4 cup sliced almonds.
  • Cook about 3 more minutes.  (Be careful not to burn the almonds!)
  • Combine the contents of the pan with 2 more tablespoons EVOO, 1 tablespoon red wine vinegar, 1/2 cup chopped roasted red pepper, 1/2 teaspoon paprika, and 1/4 teaspoon salt.
  • Pulse until chunky.

Next, make the burgers:

  • Combine 1 pound ground beef chuck with about 1/2 teaspoon salt and 1/2 teaspoon paprika.  (The recipe called for 1 teaspoon salt.  I went against better judgement and listened.  I thought the burgers were too salty, so I would recommend using only 1/2.)
  • Grate in 2 shallots.
  • Form the meat into 4 patties.
  • Heat a little EVOO in a pan.
  • Cook burgers for about 4-5 minutes per side.
  • With about 3 minutes left of cooking time, top each burger with a slice of Spanish cheese.  (The recipe called for manchego, but it was pretty pricey so I went with mahon.)

  • To serve, top both pieces of bread with the roasted red pepper spread.

Excited for tomorrow.  I am making tilapia.  And it’s the start of spring break!  Wohoo!


I'm a middle school math teacher by day and a total food enthusiast by night.

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