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

Beraza Piquillo Peppers Small Tin
- Buy 3 save 5%
- Buy 6 save 10%
£3.75
Presa Iberica
- Buy 3 save 5%
- Buy 6 save 10%
£36.50

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