Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups thinly sliced Spanish onion
• 3/4 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt, divided
• 1 pound lean ground pork
• 1 tablespoon finely chopped Spanish green olives, such as Manzanilla
• 2 teaspoons minced garlic
• 2 teaspoons Pimentón de la Vera, (see Shopping Tip) or Hungarian paprika
• 1/4 cup reduced-fat mayonnaise
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon lemon juice
• Pinch of saffron, (see Ingredient Note)
• 1/4 cup shredded Manchego or Monterey Jack cheese
• 4 whole-wheat hamburger buns, toasted
• 2 whole jarred Piquillo peppers, (see Shopping Tip) or jarred pimientos, halved lengthwise

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Cooking Directions

Step 1

Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.

Step 2

Preheat grill to medium.

Step 3

Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.

Step 4

Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.

Step 5

Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.

Step 6

Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.