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Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil, plus more for brushing

  2. 1/4 cup pimiento-stuffed Spanish olives

  3. 4 cloves garlic

  4. 1 tablespoon dried oregano

  5. 1 tablespoon chili powder

  6. 2 teaspoons smoked paprika

  7. 1 teaspoon ground coriander

  8. 1 teaspoon ground cumin

  9. 1/2 teaspoon ground allspice

  10. 3 tablespoons mayonnaise

  11. 1 1/4 pounds coarsely ground pork

  12. Kosher salt and freshly ground pepper

  13. 1/4 pound manchego cheese , broken into bite-size pieces

  14. 4 Portuguese rolls, split

  15. Pimientos, tomato , red onion and/or lettuce , for topping

Instructions Jump to Ingredients ↑

  1. Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil , the olives, garlic, oregano , chili powder , paprika , coriander, cumin and allspice in a food processor ; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise.

  2. Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.

  3. Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes.

  4. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.

  5. Per serving: Calories 751; Fat 51 g (Saturated 18 g); Cholesterol 117 mg; Sodium 1,024 mg; Carbohydrate 33 g; Fiber 4 g; Protein 39 g Photograph by Antonis Achilleos

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