Manchego-Stuffed Pork Burgers

Total Time:
35 min
20 min
15 min

4 servings

  • 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
  • Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the 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.

  • Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.

  • Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes.

  • Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.

  • 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

  • Photograph by Antonis Achilleos

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    Burgers and Hot Dogs