We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
The Olé Burger
Summer 2011
Chorizo sausage, crisp serrano ham and saffron-spiked mayonnaise add Spanish flair to these sophisticated burgers. Ground pork makes the burgers particularly juicy but, if you prefer, substitute ground chicken.
Makes 4 burgers
4 thin slices serrano ham
SAFFRON MAYO
¼ tsp (1 mL) crumbled saffron threads
1 tbsp (15 mL) warm water
½ cup (125 mL) mayonnaise
BURGERS
¾ lb (375 g) uncured (raw) chorizo sausage
¾ lb (375 g) ground pork
¼ cup (60 mL) finely chopped fresh parsley
1 tbsp (15 mL) finely chopped fresh thyme leaves
1 tsp (5 mL) sweet smoked paprika
¼ tsp (1 mL) each kosher salt and black pepper
3 oz (90 g) Manchego cheese, thinly sliced
4 onion buns
Washed and dried Boston lettuce leaves
⅔ cup (150 mL) drained sliced roasted peppers
1 Preheat oven to 400°F (200°C).
2 Lay ham slices in a single layer on a parchment-paper-lined baking sheet. Place a second piece of parchment paper over ham and top with a second baking sheet. Bake for 8to 10 minutes until ham is crisp. Let cool on a wire rack set over a plate.
3 In a medium bowl, sprinkle saffron over warm water. Let stand for 15 minutes. Stir in mayonnaise until well combined.
4 Slit sausage skins and crumble sausage meat into a large bowl. Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined. Form sausage mixture into 4 even-size patties about ½ inch (1 cm) thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).
5 Preheat barbecue to medium.
6 Cook patties on well-oiled grill for 10 to 12 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 170°F (76°C). Just before burgers are ready, top each burger with one-quarter of Manchego cheese. Split onion buns in half horizontally and toast, cut-side down, until golden.
7 Spread bottom halves of buns with saffron mayo. Top with Boston lettuce leaves. Add a burger to each bun, along with roasted peppers and a slice of serrano ham. Replace tops of buns.
Makes 4 burgers
