Wherever I travel, there’s nothing that I love more than exploring the local cuisine—that’s essentially what Lexi Bites is all about. But every so often, a girl just needs a big, juicy burger. One of my favorite ways to elevate a simple homemade burger is with an international twist. Today, I’m bringing you Abelhaus Spanish Burgers with Crispy Serrano, Romesco and Fried Eggs.
When I was an exchange student in Holland back in the 90s, it was difficult to find a burger anywhere other than McDonalds or Burger King. Now, gourmet burgers are popping up in fine dining restaurants all over the world.
All Abelhaus burgers start with the best beef you can find. I like grassfed, organic Nebraska beef (of course) but use whatever you like. Since grassfed beef is so lean, I add about ¼ cup of grated raw onion per pound of beef. The onion imparts moisture and tons of flavor. You can also go crazy and add in some finely diced raw bacon or sausage for even more flavor. To bring in a taste of Spain, I added smoky pimenton and a pinch of cayenne.
To make this burger truly Spanish, I carefully considered my other components. A simple homemade bun (courtesy of this easy 40-minute bun recipe), M’s garden tomatoes, and grilled red onion was a no-brainer. For the sauce, I used the rest of my sweet and spicy Red Pepper & Almond Salsa Romesco, known as Spain’s ketchup. A shard of crispy Serrano ham stood in for the usual bacon.
But the trademark of all Abelhaus burgers is a perfectly fried egg. This time, sous chef M took inspiration from a recent Bon Appetit article and fried the egg in olive oil.
The Abelhaus Spanish Burger was a resounding success. The rich flavor of the grassfed beef was complemented by the nutty Romesco and salty Serrano. But it was the perfectly cooked egg, with its runny yolk that stole the show. If you’ve never tried a fried egg on your burger, you must do. it. now. (Mom, I’m looking at you!)
This was my first time posting a burger recipe because I was honestly petrified of the photography. If only it were as easy to take a great food photo as it is to cook great food. If you try the Abelhaus Spanish Burger, come back and tell me what you think. Be sure to snap a pic and tag your shot with #lexibites.
- 1 pound ground beef
- ¼ cup onion, grated with a cheese grater
- 1 teaspoon pimenton (Spanish smoked paprika)
- Pinch of cayenne pepper
- Salt and pepper
- Olive oil
- Burger Components
- Hamburger buns
- Romesco sauce or ketchup (made ahead)
- 4 slices lettuce
- Beefsteak tomatoes, thinly sliced
- 4 slices onion
- 4 slices Serrano or Prosciutto ham
- 4 eggs, fried in olive oil
- To make the burger patties, place ground beef in a bowl, along with grated onion, pimenton, cayenne, salt and pepper. Gently mix to combine and form into four 4-ounce patties (for ¼ burgers). If you'd prefer larger burgers, form into one-third pound (5⅓ once) patties and use additional ground beef and spices. Set aside so burgers can come to room temperature.
- Prepare other burger components: buns, sliced tomato and lettuce.
- Grill burgers in preheated grilled, over medium-high heat (400-500 degrees) according to desired doneness. ¼ pound patties will need about 2 to 2½ minutes per side (total of 4-5 minutes) for medium doneness. Larger patties will need 6-8 minutes. You can also cook patties on an indoor griddle or in a cast-iron or heavy skillet for approximately the same amount of time.
- When burgers are just about done, fry Serrano ham in olive oil over medium heat, 2-3 minutes until crisp. Drain on a paper towel. In another skillet, fry eggs in olive oil to desired doneness, about 2-3 minutes for runny yolks or longer for medium/hard yoiks.
- To assemble burgers, place lettuce on a hamburger bun, top with red onion, burger patty, Romesco sauce, sliced tomato, crispy Serrano and fried egg. Serve immediately with your favorite burger sides.