To make the sauce, cut the tomatoes in half lengthways. Grate the tomatoes over a bowl. Heat the Spanish extra virgin olive oil in a small frying pan and add the grated tomatoes, sugar, bay leaf, pimentón and cayenne pepper. Increase the heat and let it cook until the sauce is reduced to a quarter and turns into a deep red colour, about 10 minutes. Remove from the heat; pour in the vinegar and salt and reserve.
Preheat oven to 200ºC/400ºF. Mix Ibérico pork, onion, mustard, salt and pepper and thyme until well combined. Divide the mixture into 12 walnut-sized pieces. With wet hands, shape pieces into balls and flatten into burgers. Place on baking sheet and cook until browned and firm to the touch, about 10 minutes.
Place burgers on bottom halves of burger buns. Top with some sauce and place the top halves of burger buns.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 172
Energy (kJ): 722
Protein (g): 7.12
Fat (g): 13.82
Carbohydrates (g): 4.34
Fibre (g): 1.04
Niacin (mg) : 3.49
Thiamin (mg) : 0.31
Vitamin B12 (µg) : 0.77
Information provided by: The Spanish Nutrition Foundation (FEN)
The lively young red wines from the Rioja Alavesa subzone of DOCa Rioja, made using the traditional wine making technique of carbonic maceration, are vibrantly fragrant, with notes of fruits of the forest and licorice and floral undertones, making them the perfect accompaniment for this tasty tapa..
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