MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Pork Burgers
 Categories: Pork, Vegetables, Chilies, Herbs
      Yield: 4 Servings
 
      1 tb Extra-virgin olive oil
      3 c  Thin sliced Spanish onion
    3/4 ts Fresh ground pepper;
           - divided
    1/4 ts Salt; divided
      1 lb Ground pork
      1 tb Fine chopped Manzanilla
           - green olives
      2 ts Minced garlic
      2 ts Pimenton de la Vera *
           +=OR=+
      2 ts Hungarian paprika
    1/4 c  Mayonnaise
      2 ts Fresh grated lemon zest
      1 tb Lemon juice
           Saffron **
    1/4 c  Shredded Manchego or
           Monterey Jack cheese
      4    Whole-wheat hamburger buns;
           - toasted
      2    Whole jarred Piquillo
           Peppers or jarred pimientos;
           - halved lengthwise
 
  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.
  
  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, 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.
  
  * SHOPPING TIP: Spain is known for its superb paprika
  called Pimenton de la Vera, which has a smoky flavor, and
  for intensely flavored peppers called Piquillos. Look for
  these specialty ingredients in well-stocked supermarkets,
  gourmet-food shops or online at spanishtable.com or
  tienda.com.
  
  ** INGREDIENT NOTE: Literally the dried stigma from Crocus
  sativus, saffron is the world's most expensive spice. Each
  crocus produces only 3 stigma, requiring over 75,000
  flowers for each pound of saffron. Fortunately, a little
  goes a long way. It's used sparingly to add golden yellow
  color and flavor to a wide variety of Middle Eastern,
  African and European-inspired foods. Find it in the
  specialty-herb section of large supermarkets, gourmet-food
  shops and tienda.com. Wrapped in foil and placed in a
  container with a tight-fitting lid, it will keep in a
  cool, dry place for several years.
  
  TIP: To oil the grill rack, oil a folded paper towel, hold
  it with tongs and rub it over the rack. (Do not use
  cooking spray on a hot grill.) When grilling delicate
  foods like tofu and fish, it is helpful to spray the food
  with cooking spray.
  
  MAKE AHEAD TIP: Cover and refrigerate the lemon-saffron
  mayonnaise (Step 4) for up to 5 days.
  
  EatingWell.com | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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... Even as a child I knew that Pi R round. Cobbler R square.
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