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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.
Sweet and Smoky Spanish Beef Burger on a white plate on a rock outdoors.
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Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 50 minutes
Servings 6 burgers
Calories 1109kcal
Author Liren Baker

Ingredients

PICKLED SAFFRON PEARS

  • 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

SMOKY PAPRIKA AIOLI

  • 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

CRISPY PROSCIUTTO

  • 1/2 cup canola oil
  • 6 thin slices prosciutto

PATTIES

  • 2 pounds ground chuck
  • 1/2 cup Bosc pear peeled, shredded
  • 2 garlic cloves minced
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • vegetable oil for brushing the grill rack
  • 6 slices Manchego cheese (1 ounce each)
  • 6 soft sesame seed buns split
  • 1 1/2 cups baby arugula

Instructions

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

PICKLED SAFFRON PEARS

  • 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.

AIOLI

  • To make the aioli, combine all ingredients in a blender and process until smooth.
  • Transfer to a small bowl. Cover and refrigerate.

CRISPY PROSCIUTTO

  • 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.

PATTIES

  • To make the patties, combine 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.

ASSEMBLY

  • 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.

Notes

Recipe courtesy Sutter Home Build a Better Burger.

Nutrition

Calories: 1109kcal | Carbohydrates: 41g | Protein: 41g | Fat: 86g | Saturated Fat: 25g | Cholesterol: 154mg | Sodium: 1946mg | Potassium: 597mg | Fiber: 3g | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 5.4mg
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