Sweet & Smoky Spanish Beef Burgers With Pickled Saffron Pears
This recipe for Sweet and Smoky Spanish Beef Burgers with Pickled Saffron Pears was the winning recipe in the 25th Annual Sutter Home Build a Better Burger Cookoff by Phyllis O’Shaughnessy. I love how this juicy, flavorful beef burger is balanced with salty prosciutto, spicy aioli and tangy pickled pears! It’s innovative and absolutely delicious! Recipe reprinted courtesy Sutter Home Build a Better Burger.
1/2cupjarred piquillo peppers or roasted red peppersdrained and patted dry
1teaspoonhot smoked Spanish paprika
6thin slices prosciutto
1/2cupBosc pearpeeled, shredded
1teaspoonfreshly ground black pepper
Vegetable oilfor brushing the grill rack
6 slicesManchego cheese(1 ounce each)
6soft sesame seed bunssplit
1 1/2cupsbaby arugula
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the pickled saffron pears, bring the vinegar, sugar, salt and saffron to a boil in a small heat-proof saucepan over medium heat on the grill. Remove from the heat and let cool for 10 minutes. Put the diced pear and sliced shallots in a small bowl and pour the vinegar mixture over them. Cover and refrigerate for 20 minutes. Drain and stir in the black sesame seeds.
To make the aioli, combine all of the ingredients in a blender and process until smooth. Transfer to a small bowl. Cover and refrigerate.
To make the crispy prosciutto, heat the canola oil in a medium heat-proof skillet on the grill. When the oil is hot enough to make the prosciutto sizzle, add 3 slices to the skillet and cook until crisp. Transfer the prosciutto to paper towels to drain. Repeat with the remaining prosciutto.
To make the patties, combine all of the ingredients in a large bowl and gently but thoroughly mix. Divide into 6 equal portions and form into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the grill rack and cook for 4 to 5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a cheese slice and place buns, cut side down, on the outer edges of the grill rack to lightly toast.
To assemble the burgers, spread some aioli on the cut sides of the top and bottom buns. Place a prosciutto slice on each bun bottom followed by a cheese-topped patty. Top each patty with some pickled saffron pears and arugula. Add the bun tops and serve.