I have a strange relationship with paprika.
My mother used to sprinkle it on mashed potatoes or potato salad or other pale dishes. She said it was just to add color and was tasteless.
Hers probably was tasteless as she used so little the tiny can lasted forever.
I thought paprika was a Hungarian product and one could buy regular and hot.
When living in Andorra I learned that paprika is much more widely produced and used in Spain and the regular & hot also came smoked or not.
I’ve been hooked on smoked, regular paprika ever since. I buy it in 500gr (16oz) from Spain.
Click here to Pin Burgers with Paprika Sauce
PrintBurgers with Paprika Sauce
Use regular or hot paprika, depending on taste. Use as much as you like.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: Beef
- Method: Skillet
- Cuisine: beef patties, burgers, paprika
Ingredients
- 10oz ground beef (300gr mince)
- 2 tbs dry breadcrumbs
- 1 tbs Dijon-style mustard
- 1 tbs Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 small onion, chopped
- 1/3 cup (3oz, 90ml) tomato sauce
- 1/3 cup (3oz, 90ml) chicken broth
- 1 tbs sherry vinegar
- 1 tbs tomato paste
- 1 tsp smoked paprika
Instructions
- Mix breadcrumbs, mustard, Worcestershire, garlic powder, and paprika.
- Add beef and mix thoroughly.
- Shape into 2 or 3 patties.
- Heat oil in medium skillet over medium heat.
- Add onion and sauté until starting to brown, about 8 minutes.
- Add patties (moving onions to the side, but leave in pan) and sauté 5 – 7 minutes per side.
- Remove burgers and keep warm.
- Add paprika and sauté 1 minute.
- Add tomato sauce, broth, and vinegar, bring to a simmer, stirring up the browned bits.
- Stir in tomato paste, spoon over burgers and serve.
Notes
Sautéing the paprika brings out the flavor, as it does for all spices (not herbs). Just 1 or 2 minutes is good.
Substitute 1/3 cup more chicken broth and 1 tbs more tomato paste for the tomato sauce.
Or retro: Hamburger Steak with Fried Onions