Ingredients: |
Ingredients: 1 Tbsp. extra-virgin olive oil
3 cups thinly slices Spanish onion
3/4 tsp. freshly ground pepper, divided
1/4 tsp. salt, divided
1 pound lean ground pork
1 Tbsp. finely chopped Spanish green olives
2 tsp. minced garlic
2 tsp. Spanish paprika
1/4 cup reduce-fat mayonnaise
2 tsp. freshly grated lemon zest
1 Tbsp. lemon juice
Pinch of saffron
1/4 cup shredded Manchego or Monterey Jack cheese
4 whole wheat hamburger buns, toasted
2 whole Piquillo peppers or jarred pimientos, halved lengthwise
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Directions: |
Directions:1. Heat oil in a large skillet over medium heat. Add onion, 1/4 tsp. pepper and 1/8 tsp. 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 tsp. pepper and 1/8 tsp. 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. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165ºF, 10-12 minutes. 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 of a pepper or pimiento. |
This recipe for Spanish Pork Burgers is from