Spanish Pork Burgers

• 1 tablespoon olive oil, extra-virgin
• 3 cups spanish onions thinly sliced
• 3/4 teaspoon black pepper freshly ground, divided
• 1 pound ground pork lean
• 1 tablespoon green olives finely chopped Spanish
• 2 teaspoons garlic minced
• 2 teaspoons paprika
• 1/4 cup mayonnaise, light
• 2 teaspoons lemon zest freshly grated
• 1 tablespoon lemon juice
• 1 pinch saffron threads
• 1/4 cup monterey jack cheese shredded
• 4 each hamburger buns whole-wheat, toasted
• 2 whole pimentos jarred, halved lengthwise

1. Heat oil in a large skillet over medium heat.
2. Add onion, 1/4 teaspoon pepper and 18 teaspoon salt.
3. Cover and cook, stirring occasionally, until soft and translucent, about 10 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 18 teaspoon salt.
7. Gently combine, without overmixing, until evenly incorporated.
8. Form into 4 equal patties, about 1/2 inch thick.
9. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.
10. Oil the grill rack.
11. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165F, 10 to 12 minutes total.
12. Top with cheese and cook until it is melted, about 1 minute more.
13. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

olive oil, spanish onions, black pepper, ground pork, green olives, garlic, paprika, mayonnaise, lemon zest freshly, lemon juice, saffron threads, buns, pimentos

Taken from recipeland.com/recipe/v/spanish-pork-burgers-49684 (may not work)