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 tablespoon chopped fresh flat-leaf parsley, 1 pound ground pork, Kosher salt and freshly ground pepper (go light on the salt the olives are pretty salty on their own), 1/4 pound manchego cheese-broken into bite-size pieces, 4 rolls, split Pimientos, tomato, red onion, and/or lettuce for topping, if desired
1. Place the vegetable oil, olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise and the parsley.
2. Mix the pork into the olive mixture season with salt and pepper. Shape into four patties. Make a deep pocket in each stuff with some manchego, then close the patty around the cheese. 3. Grill the patties over medium-high heat. Cook burgers until cooked through.
4. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise broil until lightly toasted.
Serve the burgers on the rolls with your choice of toppings.
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