Easy Romesco Sauce:
1 cup roasted red peppers, drained
1 tablespoon Sherry Vinegar
1 teaspoon Smoked Paprika
1 garlic clove, peeled and minced
1/4 cup Frantoio EVOO
1/4 cup Marcona almonds (or roasted almonds)
1/2 teaspoon Spanish Rosemary Sea Salt
2lbs. ground beef chuck
salt and pepper
10-12 slices manchego cheese, thinly sliced
10-12 slices Spanish chorizo, thinly sliced
additional olive oil for drizzling.
4 burger buns
8 lettuce leaves
Preheat grill to medium-high heat.
Combine romesco ingredients (peppers, vinegar, paprika, garlic, EVOO, almonds, and salt) in a food processor and pulse until smooth and slightly thick. Keep refrigerated until ready to assemble the burgers.
Portion ground beef into equal patties and generously sprinkle with salt and pepper. Grill for 3-4 minutes, flip, top with cheese and chorizo and continue to cook for an additional 3-4 minutes. Or until cheese has melted and burgers are cooked to your liking.
Heat a skillet over medium-high heat (you can do this on the grill as well). Drizzle with oil and crack eggs into the skillet. Cook for 3-4 minutes, or until whites are set but the yolk is runny.
Drizzle the cut side of the burger buns with oil and place on the grill. Toast for 1-2 minutes, or until grill marks form.
To serve, spread romesco on to the buns and top with burgers and lettuce leaves.