The Super Bowl deserves a serious burger.
This one goes all in: smashed Ibérico ground, cured Ibérico paleta, juicy flank steak, and a chimichurri mayo that hits hard. No shortcuts. Just pure Ibérico flavor.

Recipe for Ultimate Ibérico Smash Burger: The Triple Ibérico Build

Ingredients

• 4 pack of Campo Grande Ground Ibérico Pork 
• 2 teaspoons salt
• 1½ teaspoons black pepper
• 1½ teaspoons garlic powder
• 1 pack of Campo Grande Ibérico flank steak 
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 packs of Campo Grande Sliced Ibérico Shoulder Ham
• 1 cup mayonnaise
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red chili flakes
• 1 teaspoon garlic powder
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 8 burger buns
• 1½ cups aged grated cheese
• 16 Cheddar cheese slices (2 per burger)

Preparation

1. Mix parsley, oregano, smoked paprika, red chili flakes, garlic powder, olive oil, red wine vinegar, and salt.
   Add 2 ½  tablespoons of chimichurri to the mayonnaise, mix well, and set aside.
2. Season the ground ibérico pork with salt, black pepper, and garlic powder.
   Form 16 balls of about 2.5 oz each (2 per burger).
3. Season the flank steak with salt and pepper.
   Cook on a very hot griddle or pan at 450°F, 2 minutes per side. Let rest for 5 minutes, then slice thin against the grain.
4. Using the same hot griddle (keeping all the flank steak juices), smash the patties hard. Cook 1½ minutes per side until deeply crispy. Top each patty with cheddar and let it melt.
5. Bottom bun: chimichurri mayo, 2 smash patties, Ibérico shoulder ham, Sliced Ibérico flank steak, Finish with grated aged cheese,Close, serve hot, and don’t wait