Spanish Pork Burgers
olive oil, extra-virgin
freshly ground, divided
finely chopped Spanish
monterey jack cheese
jarred, halved lengthwise
Heat oil in a large skillet over medium heat.
Add onion, ¼ teaspoon pepper and ⅛ teaspoon salt.
Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes.
Set aside half the onion for topping; finely chop the other half.
Preheat grill to medium.
Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining ½ teaspoon pepper and ⅛ teaspoon salt.
Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ inch thick.
Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
Oil the grill rack.
Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.
Top with cheese and cook until it is melted, about 1 minute more.
Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.