Two Recipe Tuesday - Spanish Pork Burger

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic, and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 3 cup(s) thinly sliced Spanish onion
• 3/4 teaspoon(s) freshly ground pepper, divided
• 1/4 teaspoon(s) salt, divided
• 1 pound(s) lean ground pork
• 1 tablespoon(s) finely chopped Spanish green olives, such as Manzanilla
• 2 teaspoon(s) minced garlic
• 2 teaspoon(s) Pimentón de la Vera (see Shopping Tip) , or Hungarian paprika
• 1/4 cup(s) reduced-fat mayonnaise
• 2 teaspoon(s) freshly grated lemon zest
• 1 tablespoon(s) lemon juice
• Saffron (see Ingredient Note)
• 1/4 cup(s) shredded Manchego or Monterey Jack cheese
• 4  whole-wheat hamburger buns, toasted
• 2  whole jarred Piquillo peppers (see Shopping Tip) , or jarred pimientos, halved lengthwise

---

Directions

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.