• Romesco
  • 1 large garlic clove , crushed under a knife and peeled
  • 1/4 cup sliced natural almonds
  • 2 red bell peppers (grilled or broiled, skins and seeds removed)
  • 2 teaspoons sherry wine or 2 teaspoons red wine vinegar
  • 1 teaspoon sweet paprika , preferably smoked paprika (such as pimentà n de La Vera)
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • salt
  • Burger
  • 2 lbs ground beef round (85% lean)
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 4 sourdough rolls (pull out some of the inner crumb if the buns are too thick)
  • 5 ounces manchego cheese , thinly sliced
  • 1 Build a fire for banked grilling in an outdoor grill.
  • 2 For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
  • 3 For a gas grill, preheat the grill on High.
  • 4 Leave one side on High and turn the other side to Low.
  • 5 In both cases, you will have two areas for cooking, one hot and the other cooler.
  • 6 To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
  • 7 Add the almonds, red peppers, vinegar, paprika, and oregano.
  • 8 With the machine running, gradually add the oil, then season with the salt and pepper.
  • 9 Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
  • 10 Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
  • 11 Lightly form into 4 patties about 4 inches wide.
  • 12 Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
  • 13 Lightly oil the cooking grate.
  • 14 Place the burgers on the hot area of the grill.
  • 15 Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
  • 16 Move the hamburgers to cooler side of the grill and cover.
  • 17 Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
  • 18 If using a meat thermometer, insert it horizontally through the side of the burger to reach the center –it should read 125°F.
  • 19 During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
  • 20 Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.