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These burgers seasoned with mustard, sherry vinegar, and smoked paprika are summertime grilling perfection!
Spanish Mustard Burgers
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 
These burgers seasoned with mustard, sherry vinegar, and smoked paprika are summertime grilling perfection!
Course: Main Course
Servings: 4
Ingredients
  • 1 pound Open Nature® Grass Fed Angus Lean Ground Beef
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices O Organics® white cheddar cheese slices
  • Mayonnaise , tomato slices, and lettuce, for serving
  • Open Nature® Seeded Sandwiches rolls , for serving
Directions
  1. Place ground beef in large bowl, breaking it up slightly.
  2. In a small bowl, whisk together the olive oil, sherry vinegar, Worcestershire, mustard, paprika, salt, and pepper. Transfer 3 tablespoons of the sauce into the bowl with the beef; mix together with your hands until combined. (Don’t over mix, or the burgers will be tough.)
  3. Divide into 4 equal portions (approximately 5 inches in diameter, 3/4 inch thick), making an indentation with your thumb in the center. Transfer to a plate and chill until ready to grill.
  4. Preheat a grill to high. Generously oil the grates and grill burgers for about 3 minutes. Flip, baste with some reserved mustard sauce and cook for another 4 minutes (for medium doneness), topping with a slice of cheese during the last minute, closing the lid to melt.
  5. Serve on buns with mayonnaise, lettuce, and tomato.
Recipe Notes

Sherry vinegar has a unique natural sweetness to it, but if you can’t find it, apple cider vinegar would be an ok substitute. Make sure you use smoked paprika - it’s rich in sweet and smoky flavor with a great depth to it, unlike its Hungarian counterpart.