This is thee most delicious, rich and satisfying burger you will ever hope to eat. Enjoy!
1 lb Ground Sirloin (1/2 kg)
1 lb Chorizo Sausage
2 Tbls Vegetable Oil
4 Medium Sweet Onions, 1 chopped & 3 sliced
1 Roasted Red Pepper, quartered
1 Cup Ranch Dressing
1 Pinch Powdered Saffron (optional)
1 Tsp Spanish Paprika
Salt & Pepper to taste
4 Soft Buns or Brioche Buns
1 Cup Manchego Cheese, grated
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion and sauté until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Now pulse until fairly smooth. Refrigerate until needed.
Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, salt and pepper. Cook and stir for about 15 minutes until the onions has caramelized. Set aside.
Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
Place burgers on the grill, and cook for 5 minutes per side, or until done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
Place burgers onto the buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of Manchego cheese, and place the top of the bun on top.
If you are watching carbs like I do, omit the bun or replace it with a hearty whole wheat, grainy bun. You can also “hollow” out the bun if it is too much bread.