WE ARE STILL OPERATING HOME DELIVERIES!
We're currently experiencing extremely high demand, with a 1 to 2 day delay on delivery date. Please rest assured that we're doing everything we can to get your order to you as quickly as possible.

Total: £0.00

Home
Blog
Recipes
Presa Iberica Burger with Piquillo Peppers and Manchego Cheese

Blog Menu

Product was successfully added to your shopping cart.

Presa Iberica Burger with Piquillo Peppers and Manchego Cheese

20 mins

4 people

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

An unusual way of serving presa iberica but trust me, it works. I don’t think I have ever tasted such a light burger in my life. Presa iberica is a very marbled cut so it lends itself well to making burgers from it. It is also the most expensive meat cut from the Iberico pork, so this burger will be a special treat to anyone. I haven’t added any spices or seasonings to the mince mix because I just want to taste the delicious flavour of the presa and not to hide it with other flavours but if you prefer to add some spice or heat to the mix, it will also work well.

Ingredients
Method

500g presa iberica, minced
½ onion, finely chopped
1 tbsp olive oil
1 egg
Salt and pepper
4 brioche burger buns
8 piquillo peppers
8 slices of manchego cheese
Crispy onions to garnish

Heat the oil in a frying pan and fry the finely chopped onions for about 5 minutes or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the presa mince, egg, salt and pepper, and mix well to combine. Divide the mince into 4, roll into balls and flatten each into a nice fat burger.
Heat the barbecue to medium hot, there will be white ash over the hot coals, it usually takes about 40 minutes after lighting. Lightly brush one side of each presa burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using a pair of tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. On the last minute of cooking, whichever way you want your burgers cooked, lay the slices of manchego cheese, so they melt on top of each burger.
To serve the burgers, toast the brioche buns and lay on each base the piquillo peppers, add the burger with the melted cheese and top with some crispy fried onions.

Ingredients

500g presa iberica, minced
½ onion, finely chopped
1 tbsp olive oil
1 egg
Salt and pepper
4 brioche burger buns
8 piquillo peppers
8 slices of manchego cheese
Crispy onions to garnish

Method

Heat the oil in a frying pan and fry the finely chopped onions for about 5 minutes or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the presa mince, egg, salt and pepper, and mix well to combine. Divide the mince into 4, roll into balls and flatten each into a nice fat burger.
Heat the barbecue to medium hot, there will be white ash over the hot coals, it usually takes about 40 minutes after lighting. Lightly brush one side of each presa burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using a pair of tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. On the last minute of cooking, whichever way you want your burgers cooked, lay the slices of manchego cheese, so they melt on top of each burger.
To serve the burgers, toast the brioche buns and lay on each base the piquillo peppers, add the burger with the melted cheese and top with some crispy fried onions.

Add To Basket

On Offer

Presa Iberica 1.1kg

£32.50
£27.62
La Tradicion Manchego Cheese Semi Cured Piece 250g

£4.95
Celorrio Piquillo Peppers Small Tin

£2.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Ibérico Ham Croissants

6hrs 45mins

6 people

Bonito Tuna Balls in Tomato...

1hr 05 mins

4 people

Albondigas al Jerez

45 mins

6 people

Rabo de Toro

3hrs 20 mins

6 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Ham Croissants
May 19, 2020
Bonito Tuna Balls in Tomato Sauce
May 10, 2020
Albondigas al Jerez
May 10, 2020

Do you want 10% OFF your first order?*

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Presa Iberica Burger with Piquillo Peppers and Manchego Cheese

Presa Iberica 1.1kg

La Tradicion Manchego Cheese Semi Cured Piece 250g