Spanish Burgers with Piquillo Pepper and Manchego


Photo by Cristina Gonzalez

Hello and welcome to Dance of Saucepans!

This is my first post, so I thought I’ll give you a little taste of who I am and what this blog will be about. Food is my one true passion, I love thinking about food, cooking, fussing about the presentation of my meals, taking photos and of course eating, and this is what is all about, food, glorious food.

I come from Spain and I love cooking with a Spanish flare, but I get really excited as well about other world cuisines and I love trying new things and experimenting. I like honest, good for you food, although I might sprinkle some sinful recipes, after all we have to live a little hey?

I decided for my first post to go for a classic with a Spanish twist, these burgers concentrate the essence of Spain in an American format? A juicy pork meat patty with Chorizo flavours, sweet smoky Piquillo peppers and beautifully sharp Manchego cheese… what is there not to love!!! Piquillo peppers and are widely used in Spain, they are small triangular roasted red peppers (their name means literally “little beak”) from the North of Spain. Piquillos have an intense flavour, more on the sweet side, with a smoky touch.

I couldn’t help topping the burgers with some Manchego cheese. Manchego cheese is one of the most popular cheeses from Spain, produced in La Mancha (Center of Spain) with sheep’s milk. Manchego is a delicious semi-soft cheese, with a piquant and buttery taste with an almost nutty after taste, that could be aged anything from 3 months to a year, the older the cheese the sharper flavour it gets.

So here they are, hope you will enjoy them, and thanks for dropping by…


Spanish Burgers with Piquillo peppers and Manchego

Yield: 4 Burgers

Spanish Burgers with Piquillo peppers and Manchego


    Burger Patties
  • 480g (15 oz) pork mince
  • 1 teaspoon salt
  • 1 tablespoon dried oregano
  • 1+1/2 tablespoon paprika
  • 1 + 1/2 teaspoon garlic powder
  • Freshly ground black pepper to taste
  • Other Ingredients
  • Oil spray
  • 4 Piquillo peppers (70g) drained & blotted with paper towels
  • 4 slices of Manchego cheese
  • Salad greens (mesclum salad)
  • 4 tablespoons aioli
  • 4 granary buns, split in half & toasted


  1. Combine ingredients for the burger patties in a medium bowl (make sure you sieve the paprika into the rest of the ingredients to distribute it more evenly, as it tends to clump slightly). Rest for 30 min covered in the fridge
  2. Get meat out the the fridge and shape into 4 patties of about 120g (4oz) each
  3. Heat a 30cm (12in) cast iron fry pan (you can use a heavy non-stick fry pan) spray with the oil and cook patties over moderated heat for 4 minutes on one side, flip the patties and top with the Manchego cheese, cook for another 4 mins or until cooked all the way through, they should be golden on the outside and succulent in the middle. Alternatively you can cook burgers on the BBQ.
  4. Place each burger on the toasted bottom bun, top with the pepper, some aioli and the salad greens. Top with the top half bun


Pork mince makes a tasty alternative to the classic beef patty. The same recipe can be rolled into small meatballs, shallow fried and served as a party nibble with the aioli on the side