Carlos Alcaraz Burgerwith Romesco Sauce

Rehydrate the dried Nora pepper in warm water until softened.

Score the plum tomatoes and cut off the top of the garlic head.

Preheat the oven to 400°F and roast the tomatoes and garlic until lightly colored, about 15 minutes.

Remove the skins from the tomatoes; de‑stem, seed, and scrape the flesh from the softened Nora pepper skins.

Pop out 4–5 cloves of roasted garlic and grind them into a paste.

In a mortar, soak the two slices of white toast in the red wine vinegar, then crush into a coarse paste.

Add the hazelnuts and almonds to the mortar and crush together with the toast mixture.

Add the crushed Nora pepper flesh and continue crushing.

Add the roasted tomatoes and blend until a thick sauce forms.

Season the Romesco sauce with salt and stir in the tablespoon of olive oil.

Lightly toast the brioche bun halves until golden.

Heat a skillet over high heat; sear the Iberico pork patty until browned on both sides, about 3‑4 minutes per side.

Flip the patty, season with salt, and place the American cheese slice on top.

Cover the skillet with a lid and add a splash of water; let the cheese melt, about 1 minute.

Remove the patty from the heat and let it rest for 1 minute.

Assemble 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.