Spanish Pork Burgers - cooking recipe

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

Preparation

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 to 15 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 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.
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\u00b0F, 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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