Spanish Pork Burgers
. 45
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.
Nutrition Facts
Serving Size 379g (13.4 oz)
