Manchego-Stuffed Pork Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 751
- Total Fat
- 51 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 117 milligrams
- Sodium
- 1,024 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
2 tablespoons vegetable oil, plus more for brushing
1/4 cup pimento-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
Pimentos, tomato, red onion and/or lettuce, for topping
Directions
- 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.