The Basque Burger Recipe

Form and season

Divide the ground beef into two equal portions and gently form into 3/4-inch thick patties roughly the diameter of your buns. Avoid overworking the meat. Season both sides of each patty with the salt, black pepper, garlic powder and smoked paprika.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking lightly. Add 1 tablespoon olive oil and swirl. Add patties and cook without moving for 3-4 minutes to develop a crust. Flip and immediately top each patty with two slices of Idiazabal/Manchego cheese. Cook another 2-3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3 minutes.

While patties cook, thinly slice the onion and slice piquillo peppers into strips. In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt and cook, stirring, until soft and beginning to caramelize, about 6-8 minutes. Add piquillo strips and continue to cook 2-3 minutes until warmed through. Stir in sherry vinegar, adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then remove from heat and keep warm.

Combine mayonnaise, roasted red pepper paste (or a few mashed piquillo peppers), smoked paprika, lemon juice, minced garlic and 1/4 teaspoon salt in a small bowl. Whisk until smooth. Taste and adjust acidity/salt. Chill briefly if desired.

Halve the brioche buns and spread softened butter on cut sides. Toast cut-side down in a hot skillet or on a griddle until golden, about 1-2 minutes. Remove and set aside.

Spread a generous tablespoon of the Basque sauce on both top and bottom bun halves. On the bottom bun, place a lettuce leaf, a tomato slice, then the cheese-topped patty. Spoon a portion of the warm piquillo/onion mixture over the patty (about half of the mixture per burger). If using pickles, dot lightly. Cap with the top bun.

Serve immediately with extra piquillo peppers or fries. Repeat assembly for the second burger.