Carlos Alcaraz Burger – 50-Minute Recipe
A gourmet burger that pairs a juicy Iberico pork patty with a smoky, nutty Romesco sauce made from roasted tomatoes, garlic, toasted bread, hazelnuts, and almonds. Topped with melted American cheese, romaine lettuce, and a slice of beef tomato, it’s a hearty, flavor‑packed meal.
Recipe by B U R G E R F E C T I O N· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 brioche bun
- 1 romaine lettuce
- 5 beef tomato
- 1 American cheese
- 1 Iberico pork patty
- 2 Iberico ham slices
- 1 head of garlic
Romesco Sauce
- 1 dried Nora pepper
- 5 plum tomato
- 1 garlic
- 2 slices white toast
- 25 hazelnuts
- 25 almonds
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- salt, to taste
Instructions
- 1Rehydrate the dried Nora pepper in warm water until softened.
- 2Score the plum tomatoes and cut off the top of the garlic head.
- 3Preheat the oven to 392°F and roast the tomatoes and garlic until lightly colored, about 15 minutes.
- 4Remove the skins from the tomatoes; de‑stem, seed, and scrape the flesh from the softened Nora pepper skins.
- 5Pop out 4–5 cloves of roasted garlic and grind them into a paste.
- 6In a mortar, soak the two slices of white toast in the red wine vinegar, then crush into a coarse paste.
- 7Add the hazelnuts and almonds to the mortar and crush together with the toast mixture.
- 8Add the crushed Nora pepper flesh and continue crushing.
- 9Add the roasted tomatoes and blend until a thick sauce forms.
- 10Season the Romesco sauce with salt and stir in the tablespoon of olive oil.
- 11Lightly toast the brioche bun halves until golden.
- 12Heat a skillet over high heat; sear the Iberico pork patty until browned on both sides, about 3‑4 minutes per side.
- 13Flip the patty, season with salt, and place the American cheese slice on top.
- 14Cover the skillet with a lid and add a splash of water; let the cheese melt, about 1 minute.
- 15Remove the patty from the heat and let it rest for 1 minute.
- 16Assemble the burger: spread Romesco sauce on the bottom bun, add a slice of beef tomato, top with romaine lettuce, place the patty with melted cheese, spread another layer of Romesco sauce, and finish with the top bun.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rehydrate the pepper first
Soak the dried Nora pepper in warm water before any other prep steps.
Roast tomatoes and garlic together
Place the scored plum tomatoes and the cut garlic head in the oven and roast for the specified 15 minutes.
Use vinegar‑soaked toast for texture
Soak the two slices of white toast in red wine vinegar before crushing them into the sauce.
Rest the patty briefly
After cooking, let the pork patty sit for 1 minute before assembling the burger.
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Frequently asked questions
- How long does it take to make Carlos Alcaraz Burger with Romesco Sauce?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Carlos Alcaraz Burger with Romesco Sauce recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Carlos Alcaraz Burger with Romesco Sauce recipe come from?
- It was shared by B U R G E R F E C T I O N on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.