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    Spanish Pork Burgers

    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
    • 4 whole-wheat hamburger buns, toasted
    • 2 whole jarred Piquillo peppers, (see Tip) or jarred pimientos, halved lengthwise


    Step 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.
    Step 2
    Preheat grill to medium.
    Step 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.
    Step 4
    Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
    Step 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.
    Step 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.)

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