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Spanish Pork Burgers

  • 4servings
  • 55minutes
  • 364calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 3 cup(s) thinly sliced Spanish onion

  3. 3/4 teaspoon(s) freshly ground pepper , divided

  4. 1/4 teaspoon(s) salt , divided

  5. 1 pound(s) lean ground pork

  6. 1 tablespoon(s) finely chopped Spanish green olives , such as Manzanilla

  7. 2 teaspoon(s) minced garlic

  8. 2 teaspoon(s) Pimentón de la Vera (see Shopping Tip) , or Hungarian paprika

  9. 1/4 cup(s) reduced-fat mayonnaise

  10. 2 teaspoon(s) freshly grated lemon zest

  11. 1 tablespoon(s) lemon juice

  12. Saffron (see Ingredient Note)

  13. 1/4 cup(s) shredded Manchego or Monterey Jack cheese

  14. 4 whole-wheat hamburger buns , toasted

  15. 2 whole jarred Piquillo peppers (see Shopping Tip) , or jarred pimientos, halved lengthwise

Instructions Jump to Ingredients ↑

  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.

  2. Preheat grill to medium.

  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.

  4. Combine mayonnaise, lemon zest, lemon juice, and saffron in a small bowl.

  5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 10 to 12 minutes total. 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 a Piquillo (or pimiento) pepper.

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