Spanish-Style Burger with Cilantro-Dressed Arugula & Blood Orange Salad
Craft

Spanish-Style Burger

with Cilantro-Dressed Arugula & Blood Orange Salad

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Romesco is a rich, traditional Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds, and more. Native to the Catalonia region, this sauce is beloved for its tangy, smoky flavor and deep red color. Here, we're mixing it with creamy mayo for a vibrant condiment on our cheesy, spiced burgers.
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  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
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fresh
ingredients
Spanish-Style Burger with Cilantro-Dressed Arugula & Blood Orange Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 oz Arugula
  • 1 Blood Orange
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Capers
  • 1 oz Sliced Roasted Red Peppers
  • 1½ Tbsps Golden Raisins
  • 1 Shallot
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Fontina Cheese
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ¼ cup Cilantro Sauce
time-saving
tips & techniques
Almonds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the cheese. Halve the buns. Peel and small dice the orange. In a bowl, combine the mayonnaise and romesco sauce.

Make the pepper topping
2 Make the pepper topping

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped peppers, capers, and rehydrated raisins (draining before adding). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Evenly sprinkle the patties on both sides with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
4 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the arugula, diced orange, and almonds. Just before serving, add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, romesco mayo, cooked patties, and pepper topping. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Spanish-Style Burger

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the cheese. Halve the buns. Peel and small dice the orange. In a bowl, combine the mayonnaise and romesco sauce.

2 Make the pepper topping

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped peppers, capers, and rehydrated raisins (draining before adding). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Make the pepper topping
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Evenly sprinkle the patties on both sides with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns & serve your dish
Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the arugula, diced orange, and almonds. Just before serving, add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, romesco mayo, cooked patties, and pepper topping. Serve the burgers with the salad on the side. Enjoy!

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