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This recipe gives classic burgers a Spanish-style makeover, thanks to a bevy of flavors synonymous with the country’s cuisine. We’re seasoning our burgers with a delicious blend of spices, including smoked paprika (a Spanish staple), which lends its smoky-sweet depth to the juicy pork. A refreshing layer of baby greens—you may receive baby kale or arugula—balances the rich burgers. On the side, we’re dressing a duo of roasted broccoli and potato with a zesty sauce made from piquillo pepper (a type of mild chile) and a bit of sherry vinegar.

Ethan Mick

with Roasted Vegetables & Piquillo Pepper Sauce

Smoky Pork Burgers

Ground Pork

Potato Buns

Garlic

Baby Greens

Russet Potato

Broccoli

Roasted Piquillo Pepper

Sherry Vinegar

Sour Cream

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Mustard Powder, Garlic Powder, & Onion Powder)

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. [Cut the broccoli into bite-sized florets.](#) [Medium dice the potato.](#) Finely chop the pepper and place in a medium bowl. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Finely chop ⅓ of the baby greens, leaving the remaining greens whole. In a bowl, combine the **sour cream** and **up to half the garlic paste**;  season with salt and pepper to taste.

Prepare the ingredients & season the sour cream:

Place the **broccoli** and **potato** on a sheet pan. Drizzle with olive oil and season with salt and pepper;  toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Roast the vegetables:

Once the vegetables have roasted for about 10 minutes, to the bowl of **pepper**, add the **chopped baby greens**, **half the vinegar** and **as much of the remaining garlic paste as you’d like**. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Make the piquillo pepper sauce:

While the vegetables continue to roast, in a large bowl, combine the **ground pork** (removing and discarding the paper lining from the bottom) and **spice blend**;  season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties;  cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Form & cook the patties:

Add the **buns**, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Toast the buns:

Add the **piquillo pepper sauce** to the bowl of **roasted vegetables**. Toss to combine; season with salt and pepper to taste.

Just before serving, in a medium bowl, combine the **remaining baby greens** and **remaining vinegar**. Drizzle with olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste.

Spread a layer of the **seasoned sour cream** onto the **toasted bun bottoms**. Top with the **cooked patties** and dressed baby greens. Complete the burgers with the bun tops.

Divide the burgers and finished vegetables between 2 dishes. Enjoy!