Bacon Manchego Cheese Burger

You can never have too many American recipes, so give Bacon Manchego Cheese Burger a try. For $7.02 per serving, you get a main course that serves 2. One portion of this dish contains approximately 18g of protein, 211g of fat, and a total of 2070 calories. A mixture of bacon, salt and pepper, bbq sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people made this recipe, and 51 would say it hit the spot. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 48%, this dish is good. Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions, Pimiento Cheese-Bacon Burger, and Bacon Burger Cheese Dogs are very similar to this recipe.

Servings: 2

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. If the butcher didn’t grind the beef for you, grind it in the food processor until it’s relatively fine. Immediately put it in a stand mixer and paddle the meat on medium for 1 minute.2. Shape the meat into 2 equal-size patties, each about 6 ounces and, ideally, slightly larger than the buns. (The authors use small cazuelas to shape theirs. They put a piece of plastic wrap in each cazuela and form the burgers to that size and then cover and refrigerate them.) Salt and pepper both sides of the patties. 3. In a medium cast-iron skillet, cook the bacon over medium heat until slightly crisped. Remove the bacon and set it aside. Discard all but 1 to 2 tablespoons bacon fat from the pan and crank the heat to medium-high. Cook the patties for 1 to 2 minutes on one side, so they get a nice char. Flip the patties and place first the bacon, followed by the cheese, on the already cooked side. Cover and cook for another minute for medium-rare burgers. If you prefer a less-pink burger, simply cook another minute or two on each side.4. Meanwhile, butter the buns and place them, cut side down, in another skillet over medium-high heat until nicely toasted, 2 to 3 minutes.5. Slather 1 tablespoon Romesco onto the bottom half of each butter-toasted bun. Place the burger patties on top of the Romesco and garnish each burger with greens and 6 to 8 slices Pickled Zucchini, if using. Plonk the top half of the bun on the stack of bacon cheeseburger goodness and serve.

 

Step by step:

1. If the butcher didn’t grind the beef for you, grind it in the food processor until it’s relatively fine. Immediately put it in a stand mixer and paddle the meat on medium for 1 minute.

2. Shape the meat into 2 equal-size patties, each about 6 ounces and, ideally, slightly larger than the buns. (The authors use small cazuelas to shape theirs. They put a piece of plastic wrap in each cazuela and form the burgers to that size and then cover and refrigerate them.) Salt and pepper both sides of the patties.

3. In a medium cast-iron skillet, cook the bacon over medium heat until slightly crisped.

4. Remove the bacon and set it aside. Discard all but 1 to 2 tablespoons bacon fat from the pan and crank the heat to medium-high. Cook the patties for 1 to 2 minutes on one side, so they get a nice char. Flip the patties and place first the bacon, followed by the cheese, on the already cooked side. Cover and cook for another minute for medium-rare burgers. If you prefer a less-pink burger, simply cook another minute or two on each side.

5. Meanwhile, butter the buns and place them, cut side down, in another skillet over medium-high heat until nicely toasted, 2 to 3 minutes.

6. Slather 1 tablespoon Romesco onto the bottom half of each butter-toasted bun.

7. Place the burger patties on top of the Romesco and garnish each burger with greens and 6 to 8 slices Pickled Zucchini, if using. Plonk the top half of the bun on the stack of bacon cheeseburger goodness and serve.

Nutrition Information:

covered percent of daily need