Manchego-Stuffed Pork Burgers

• 2 tablespoons vegetable oil, plus more for brushing
• 1/4 cup pimiento-stuffed Spanish olives
• 4 cloves garlic
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 3 tablespoons mayonnaise
• 1 1/4 pounds coarsely ground pork
• Kosher salt and freshly ground pepper
• 1/4 pound manchego cheese, broken into bite-size pieces
• 4 Portuguese rolls, split
• Pimientos, tomato, red onion and/or lettuce, for topping

1. Preheat a grill to medium-high.
2. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor; pulse until smooth.
3. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise.
4. Mix the pork into the olive mixture; season with salt and pepper.
5. Shape into 4 patties, about 1/2 inch thick.
6. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.
7. Brush the burgers with oil; season with salt and pepper.
8. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes.
9. Flip and continue grilling until just cooked through, 5 more minutes.
10. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted.
11. Serve the burgers on the rolls with your choice of toppings.
12. Per serving: Calories 751; Fat 51 g (Saturated 18 g); Cholesterol 117 mg; Sodium 1,024 mg; Carbohydrate 33 g; Fiber 4 g; Protein 39 g
13. Photograph by Antonis Achilleos

vegetable oil, pimiento, garlic, oregano, chili powder, paprika, ground coriander, ground cumin, ground allspice, mayonnaise, ground pork, kosher salt, manchego cheese, rolls, pimientos

Taken from www.foodnetwork.com/recipes/food-network-kitchens/manchego-stuffed-pork-burgers-recipe.html (may not work)