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Spanish Pork Burgers

 

.
34

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon olive oil, extra-virgin
3 cups spanish onions
thinly sliced
¾ teaspoon black pepper
freshly ground, divided
1 pound ground pork
lean
1 tablespoon green olives
finely chopped Spanish
*
2 teaspoons garlic
minced
2 teaspoons paprika
¼ cup mayonnaise, light
*
2 teaspoons lemon zest
freshly grated
1 tablespoon lemon juice
1 pinch saffron threads
*
¼ cup monterey jack cheese
shredded
4 each hamburger buns
whole-wheat, toasted
*
2 whole pimentos
jarred, halved lengthwise
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 47555% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 141mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 66g
Vitamin A 12% Vitamin C 28%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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