National Hamburger Day
Spanish Pork Burgers
Adapted from Eating Well
1 tablespoon extra-virgin olive oil
1 large red onion, thinly sliced onion
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon kosher salt, divided
20 ounces lean ground pork
1 tablespoon finely chopped Spanish green olives, such as Manzanilla
4 cloves garlic, minced
2 teaspoons hot paprika
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
Pinch of saffron
4 slices Monterey Jack cheese
4 whole-wheat hamburger buns, toasted
1/4 cup sliced hot cherry peppers
- Preheat grill to medium.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/4 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.
- Place the chopped onion in a medium bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
- 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.
- While the burgers cook, combine mayonnaise, lemon juice, and saffron in a small bowl. Refrigerate until ready to use.
- Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and cherry peppers.