Spanish Pork Burgers

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

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

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. .