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Prep Time: 33 Minutes Cook Time: 0 Minutes |
Ready In: 33 Minutes Servings: 4 |
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This burger is boldly flavored with sauteed onions(which keep it moist), paprika, garlic and green olives. The creamy mayo spread is tangy with lemon and a slight hint of saffron. EatingWell Newsletter, June 2008 Ingredients:
1 tablespoon extra virgin olive oil |
3 cups thinly sliced spanish onions |
3/4 teaspoon fresh ground pepper, divided |
1/4 teaspoon salt, divided |
1 lb ground lean pork |
1 tablespoon finely chopped spanish green olives (such as manzanilla) |
2 teaspoons minced garlic |
2 teaspoons pimientos, de la vera or 2 teaspoons hungarian paprika |
1/4 cup reduced-fat mayonnaise |
2 teaspoons freshly grated lemon zest |
1 tablespoon lemon juice |
1 pinch saffron |
1/4 cup shredded manchego cheese or 1/4 cup monterey jack cheese |
4 whole wheat hamburger buns, toasted |
2 whole jarred piquillo peppers or 2 jarred pimientos, halved lengthwise |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Cover and cook, stirring occasionally, until soft and translucent, about 10 to 15 minutes.
4. Set aside half the onion for topping; finely chop the other half.
5. Preheat grill to medium.
6. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
7. Gently combine, without overmixing, until evenly incorporated; form into 4 equal patties, about 1/2 inch thick.
8. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
9. Oil the grill rack.
10. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.
11. Top with cheese and cook until it is melted, about 1 minute more.
12. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.
13. .
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