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. . ---------------------------------------------------------------------------
Nutrition
Ingredients
