In honor of Cook Something Bold Day on November 8, the Culinary Arts team at Virginia College in Richmond put a bold twist on a classic burger. The Mediterranean Burger features a beef patty topped with Manchego cheese and a Spanish potato omelet finished off with spicy Romesco sauce on a brioche bun. Check out the recipe below to make this one for yourself!
What You’ll Need
- Large bowl
- Medium bowl
- Large frying pan or skillet
- 8- to 10-inch heavy skillet
- Large plate
- Slotted spoon
- Heat-proof bowl
- Food processor
- Pan for roasting
Recipe: Hamburger Patty
- 6 oz. 80% lean ground beef chuck
- 1/2 teaspoon Kosher salt
- Freshly ground pepper to taste
- 2 thin slices semi-cured Manchego cheese
- 1 brioche bun, split
Sprinkle the ground beef evenly with salt and pepper in a large bowl. Gently form the meat into four balls, then lightly press into a single 4-inch-wide, 1-inch-thick patty. For a medium burger, grill 2 to 3 minutes. For well-done, grill for approximately 5 minutes.
Recipe: Spanish Potato Omelet
- 1 Medium Idaho potato, diced into thin slices
- 2 Eggs beaten
- 1/2 Medium white onion, fine julienne
- Salt to taste
In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Add to burger and top with bun.
Recipe: Spicy Romesco Sauce
- 2 roma tomato
- 1 roasted red pepper
- 2 arbol chiles
- 1/3 cup extra virgin olive oil
- 4 oz. blanched almonds (toasted)
- 2 slice firm white bread, cut into 1/2-inch cubes
- 2 large garlic cloves, sliced
- 1 tablespoon water
- 2 teaspoons sherry vinegar
- 1 teaspoon Cayenne pepper
- Salt to taste
Roast tomato and pepper until tender and skin peels off easily. Cover until cool.
Slit chiles open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add almonds, bread, and garlic and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly. Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Peel and de-seed roasted red pepper, coarsely chop and transfer to a food processor. Pulse a few times.
Add bread and chile mixture, water, vinegar, cayenne pepper and salt and purée until smooth. Thin with water if desired and season with salt.