Spanish-Style Pork Burgers

In a Hurry, Family Meal

Spain produces some of the best olives in the world. It is also known for its superb paprika, called pimentón de la Vera, which has a smoky flavor; for its intensely flavored pimientos, called piquillo peppers; and for many fine varieties of chorizo sausages. If you can’t find piquillo peppers, substitute good canned whole pimientos; if necessary, substitute provolone cheese for the Manchego.

SERVES: 4

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil (I use Spanish)
• 1 large Spanish or red onion, thinly sliced (about 3 cups)
• Salt and freshly ground black pepper
• 1¼ pounds ground pork (85% lean)
• ¼ pound Spanish chorizo (semicurado; see Cook’s Notes), homemade or store-bought, finely chopped
• ¼ cup Spanish green olives, such as manzanilla, pitted and finely chopped
• 2 teaspoons Spanish paprika (pimentón de la Vera; see Sources) or sweet Hungarian paprika
• 2 teaspoons minced garlic
• ⅓ cup mayonnaise
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of saffron threads (I use Spanish)
• 4 hamburger buns, toasted
• ½ cup grated young Manchego cheese (optional)
• 4 whole piquillo peppers (see Sources), cut lengthwise in half

INSTRUCTIONS:

1. COOK THE ONIONS:

• Heat the oil in a large skillet over medium heat.
• Add the onion, season with a little salt and pepper, cover, and cook until soft and translucent, stirring from time to time, about 10 minutes.
• Divide the onions into 2 equal parts and let cool.
• Finely chop half the onions.

2. PREPARE THE BURGERS:

• In a medium bowl, combine the ground pork, chorizo, chopped onions, olives, paprika, garlic, ½ teaspoon salt, and ¾ teaspoon pepper.
• Mix well with your hands and form into 4 equal patties, about ¾ inch thick.
• Using your thumb, create a depression in the center of each patty.

3. MAKE THE MAYONNAISE MIXTURE:

• In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and saffron.
• Mix well and set aside.

4. GRILL THE BURGERS:

• Set up a charcoal or gas grill for medium-high heat.
• Grill the burgers until done to medium to medium-well, 4 to 5 minutes per side.
• Cut into a patty to check; it should be just faintly pink.

5. ASSEMBLE THE BURGERS:

• Slather each side of the toasted buns with some of the mayonnaise mixture.
• Place a patty on each bottom half and top with the cheese (if using), then some of the reserved onions and a piece of piquillo pepper.
• Finally, top with the other bun half.
• Serve immediately.

ALTERNATIVE CUTS:

• Ground beef of any type (85% lean), ground veal (85% lean), or ground goat meat.

COOK’S NOTES:

• If you can’t find lean ground pork (85% lean), it’s easy to grind your own. Purchase 1¼ pounds boneless Boston butt and follow the instructions for grinding pork on [>].
• If you can’t find semicured chorizo and don’t want to make your own, you can leave it out or replace it with an equivalent weight of andouille sausage or additional ground pork with an additional tablespoon of Spanish paprika.