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Spanish Pork Burgers

Spanish Pork Burgers
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This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

  • 1 tablespoon
    extra-virgin olive oil
  • 3 cups
    Spanish onion, thinly sliced
  • 3/4 teaspoon
    freshly ground pepper, divided
  • 1/4 teaspoon
    salt, divided
  • 1 pound
    lean ground pork
  • 1 tablespoon
    finely chopped Spanish green olives, such as Manzanilla
  • 2 teaspoons
    garlic, minced
  • 2 teaspoons
    Pimentón de la Vera, (see Tip) or Hungarian paprika
  • 1/4 cup
    reduced-fat mayonnaise
  • 2 tablespoons
    lemon zest, freshly grated
  • 1 tablespoon
    lemon juice
  • Pinch of 
    saffron, (see Tip)
  • 1/4 cup
    Manchego or Monterey Jack cheese, shredded
  • whole-wheat hamburger buns, toasted
  • whole jarred Piquillo peppers, (see Tip) or jarred pimientos, halved lengthwise
  1. Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/8 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.
  2. Preheat grill to medium.
  3. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
  4. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
  5. Oil the grill rack (see Tip). 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.
  6. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.
Spain is known for its superb paprika called Pimentón de la Vera, which has a smoky flavor, and for intensely flavored peppers called Piquillos. Look for these specialty ingredients in well-stocked supermarkets or gourmet-food shops. Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years. To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutritional Information

Makes: 4 servings
  • Calories364
  • Fat16 g
    • Saturated fat5 g
  • Cholesterol71 mg
  • Carbohydrates30 g
    • Dietary fiber5 g
  • Protein29 g
  • Sodium659 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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