Spanish Pork Burgers

• 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

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 165u0b0F, 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. .

extra virgin olive oil, onions, fresh ground pepper, salt, ground lean pork, spanish green olives, garlic, pimientos, mayonnaise, freshly grated lemon zest, lemon juice, saffron, manchego cheese, whole wheat hamburger buns, peppers

Taken from www.food.com/recipe/spanish-pork-burgers-325985 (may not work)