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.
- 1 tablespoon extra virgin olive oil
- 3 cups thinly sliced Spanish onions
- 3⁄4 teaspoon fresh ground pepper, divided
- 1⁄4 teaspoon salt, divided
- 1 lb ground lean pork
- 1 tablespoon finely chopped spanish green olives (such as Manzanilla)
- 2 teaspoons minced garlic
- 2 teaspoons pimientos, de la vera or 2 teaspoons Hungarian paprika
- 1⁄4 cup reduced-fat mayonnaise
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 pinch saffron
- 1⁄4 cup shredded manchego cheese or 1⁄4 cup monterey jack cheese
- 4 whole wheat hamburger buns, toasted
- 2 whole jarred piquillo peppers or 2 jarred pimientos, halved lengthwise
Directions See How It's Made
- 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 to 15 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 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.
- 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.