Romesco Burgers

Romesco Burgers

4 servings


  • 1 pound ground beef

  • Fine sea salt and black pepper

  • 4 large ciabatta rolls, halved and lightly toasted

  • 1 large avocado, pitted and sliced

  • 1 large tomato, sliced

  • 8 lettuce leaves

For romesco sauce:

  • 1 cup roasted red peppers, drained

  • 2 tablespoons tomato paste

  • ½ cup SantéⓇ Chipotle Almonds, roughly chopped

  • 1 tablespoon red wine or sherry vinegar

  • 2 teaspoons smoked paprika

  • ½ teaspoon fine sea salt

  • ¼ cup olive oil


  • In a food processor combine peppers, tomato paste, almonds, vinegar, paprika, and salt. Process until finely ground. With machine running, add oil in a thin stream until combined.

  • Prepare a hot grill fire. Shape beef into 4 equal patties. Sprinkle with salt and pepper. Grill, flipping once, until cooked to desired degree of doneness, about 3 minutes per side for medium-rare.

  • To serve, place burgers on rolls and top with romesco sauce, avocado, tomato, and lettuce.

Noa Tidharalmonds