Spaniard Burger with Oven Fries and Pimiento Ketchup
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Tell if Someone's Been in Your House While You're Away, A…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 fresh bay leaf
- Salt and pepper
- 1 tablespoon smoked sweet paprika
- 1 tablespoon hot paprika, chili powder or ground red chili pepper
- 1 tablespoon flour
- 2 tablespoons sherry vinegar
- 1/2 cup vegetable stock
- 1 cup tomato sauce
- 3 large starchy potatoes
- Sea salt and coarse black pepper or seasoning blend
- 3 tablespoons EVOO Extra Virgin Olive Oil
- 2 tablespoons butter
- 2 large onions, quartered lengthwise and thinly sliced
- Salt and pepper
- 1/2 cup chicken stock
- 1/2 pound Spanish chorizo, casing removed
- 1 pound ground beef chuck or sirloin
- 4 ciabatta rolls, split and toasted
- 2 large cloves garlic, halved
- 2 ripe tomatoes, halved
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons finely chopped parsley
Preheat oven to 425F.
For the ketchup, heat a saucepot with 2 tablespoons EVOO over medium heat. Add onions, garlic, bay and season with salt and pepper. Cook to soften, 8-10 minutes; add smoked and hot paprika or chili powder, and stir a minute more. Add flour, stir to combine, whisk in vinegar then stock. Add tomato sauce, simmer 10 minutes. Transfer to food processor and pure until smooth. Rinse processor bowl and return to base.
For the fries, cut potatoes into 10 wedges each, dress them lightly with EVOO and season with salt and pepper. Roast on a baking sheet 40-45 minutes, turning once, until deeply golden and crispy.
For the burgers, heat EVOO in a small skillet over medium heat. Add butter and melt it into oil; add onions and cook until tender, stirring frequently, 15 minutes. Season with salt and pepper, and add chicken stock. Keep warm over low heat.
Place chorizo in the food processor and pulse to finely chop; transfer to a bowl. Add beef and season with a little salt and aggressively with black pepper. Combine meats and form 4 patties that are thinner at center and thicker at edges.
Heat a cast-iron skillet or griddle over medium-high heat, drizzle with EVOO, about 1 tablespoon, and cook patties about 10 minutes turning once.
Remove fries from oven and switch on broiler.
Char split rolls under broiler to deeply golden. Rub hot toasted roll surfaces with cut garlic then rub tomato flesh into rolls. Season with salt, pepper, thyme and parsley.
Serve burgers on rolls with onions on top, fries and ketchup alongside.