Spanish Pork Burgers

READY IN: 1hr
Recipe by Manami

This burger is boldly flavored with sauteed onions(which keep it moist), paprika, garlic and green olives. The creamy mayo spread is tangy with lemon and a slight hint of saffron. EatingWell Newsletter, June 2008

Top Review by Chef-Boy-I-Be Illinois

This was in my May/June 2009 copy of Eating Well magazine. They had an article on burgers and I saw the one for Spanish Pork Burgers and thought that we'd have to try it. I got some fresh ground pork from my butcher and we had these last night. Both my partner and I loved them. The Pimenta de la Vera is critical to the taste of these burgers. I found some a few months ago at a specialty market and love to use it on pork chops and chicken. It has an intense smoky flavor. I didn't bother with making the making the lemon-saffron mayo or the piquillo peppers. The burgers with the grilled onions and manchego cheese were tasty enough without. This is the first time we'd had manchego cheese. It's a "mature soft cheese" that is creamy in texture with a nice tang. On a side note, it's interesting that the Eating Well calorie calculation is 364 calories compared to what 'Zaar shows here at 549. http://www.eatingwell.com/recipes/spanish_pork_burgers.html I am inclined to believe Eating Well. Anyway, these are very tasty burgers that that make it worth your time and trouble to find the special paprika.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt.
  3. Cover and cook, stirring occasionally, until soft and translucent, about 10 to 15 minutes.
  4. Set aside half the onion for topping; finely chop the other half.
  5. Preheat grill to medium.
  6. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
  7. Gently combine, without overmixing, until evenly incorporated; form into 4 equal patties, about 1/2 inch thick.
  8. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
  9. Oil the grill rack.
  10. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.
  11. Top with cheese and cook until it is melted, about 1 minute more.
  12. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.
  13. .

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