I named this “Tapas” knowing very well that tapas is more a Spanish way of eating than it is a specific food. Tapas are small bites. Snacks or appetizers, if you will, either served cold, warm or luke-warm. Kinda like my Spanish Varillas.

I rarely go out to dinner but when I do get all dolled up, apply three layers of paint to hide the dark circles under my eyes, wear heels that make me look like Godzilla (I’m 5′ 8″) and head downtown, we always seem to end up at one of our local tapas bars, La Cubanita. Yup, that place where you write on the walls.

There’s something decidedly unromantic about eating loads of garlic infused food while you’re crammed around a table that’s too small for two adults and with pen-scratches as far as the eye can see. But… it’s such an incredibly cosy and laid back way of eating—not to mention a wonderful ambiance—that I just don’t care. I’m no four-star restaurant material.

Did I mention they serve these huge pitchers of ice-cold sangria with, get this, colorful straws?!

This recipe is derived from an old supermarket magazine recipe and it just reminds me of eating there. It’s crazy good and so summery.

‘Nuff said.

Ingredients:

14oz ground beef (half pork/half beef)
9oz salami or chorizo
cherry tomatoes (roughly 12)
4oz feta cheese
1 tsp salt
1/4 tsp black pepper
1/2 tsp sweet paprika powder
1/8 tsp granulated garlic
1/4 tsp dried oregano
1 egg white
1/2 red onion
2/3 cup tomato base
1/4 cup of water
flat-leaf parsley

Optional: Morton’s hot salt

Directions:

I opted for half beef/half pork but feel free to use all beef. Or all pork.

Separate the egg and lightly whisk the egg white before adding it to the ground beef.

Add the seasonings. I’ve been hooked on Morton’s hot salt ever since my chica Claudia brought it back with her from the US.

Use an ice scoop to make equal sized portions. I ended up with 12 portions.

Get yourself as many tiny pieces of feta as you have burgers, 12 in my case.

Smooth the meat over the cheese and form small patties.

 
I’m sure this recipe works with mozzarella as well. I just happened to have feta in my fridge.
 

Keep going until you have mini burgers filled with cheese.

I opted for pepper salami (it looks like a kroket, doesn’t it?), but chorizo works just as well. Cut off 12 thick slices.

Finely mince half a red onion.

Wash and dry your cherry tomatoes.

Heat a tbsp butter and brown the burgers for a minute on both sides.

Transfer them to an oven dish. Don’t clean out the skillet!

Cook the salami/chorizo slices for a minute on each side as well.

And place them right on top of the burgers. Again, don’t clean out the skillet!

 
We’re getting good use out of the burger grease this way! I never said this would be low-fat, did I?!
 

Let’s fry up those onions. Give them a minute or 3.

 
This Pomo-Idea is basically a broth with tomato pulp, roasted garlic and olive oil added to it. If you can’t buy it feel free to whip us some vegetable broth and add a little dried basil, oil, garlic and crushed tomatoes to it for a similar effect.
 

I poured in about 2/3 cup of the tomato base.

Plus 1/4 cup of water. Unless you’re using broth.

And some flat-leaf parsley. Bring it to a boil and turn off the heat.

Last but not least, grab yourself some tapas skewers.

Place a cherry tomato on top of the salami and lock everything with a skewer.

Pour the sauce on the bottom of the oven dish.

 
Put the oven dish in a preheated oven for 15 minutes at 375°F (175°C).
 

The meat juices will blend in with the tomato base and onions creating this amazing sauce to dip your bread in.

Serve with lots of warm crusty bread. This, my friends, is tapas heaven.

 
Serving tip:

Serve with a delicious and easy Rosemary & Garlic Focaccia on the side.