Spanish Pork Burgers
Submitted by happyzhangbo
Grilled ground pork burgers with Spanish olives, paprika, and garlic, topped with melted Monterey Jack, saffron-lemon mayo, soft onions, and piquillo peppers on toasted buns.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
55 minGround pork patties loaded with chopped Spanish olives, garlic, and smoky paprika, grilled until juicy, then stacked with toppings that scream Spain.
The lemon-saffron mayonnaise alone is worth making this recipe. Bright lemon zest and juice blended with a pinch of saffron creates a golden, floral spread that turns a simple burger into something special.
Slow-cooked Spanish onions, melted Monterey Jack, and sweet piquillo peppers finish the build on toasted whole wheat buns.
Chef Tips
- Don’t overmix the pork when forming patties. A gentle hand keeps the burgers tender and juicy instead of dense.
- The saffron mayo benefits from sitting for 10 minutes before serving so the saffron can bloom and stain the mayo a beautiful golden color.
- If you can’t find piquillo peppers, jarred pimientos are a fine substitute with a similar sweet, roasted flavor.
- Cook the onions low and slow until completely soft and translucent. They serve double duty as both a mix-in (chopped) and a topping (sliced).
Ingredients
Directions
Heat oil in a large skillet over medium heat.
Add onion, ¼ teaspoon pepper and ⅛ 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.
Preheat grill to medium.
Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining ½ teaspoon pepper and ⅛ teaspoon salt.
Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ 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.
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