Garlic Pork Burgers (Spanish Style)

These Spanish style garlic pork burgers are loaded with flavor. Topped with cheese, grilled red onions, grilled Spanish ham and saffron aioli;  well this caper stuffed, Spanish ground pork burger is incredible!

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Pork burgers are not as popular as beef burgers, and I'm not really sure why.

Manservant and I devoured these caper, garlic ground pork burgers quite quickly and I don't think it was because we were just hungry!

Though I don't eat beef, I do love burgers.

And though I don't post many recipes for burgers, the ones I do post are always quite popular.

Let's see if this Spanish pork burger holds up the tradition!

Maybe this pandemic has me craving foods full of flavor or maybe it is because I love aioli, but I felt the need to create a Spanish burger.

It's hard not to love something with saffron aioli and lots of garlic.

And capers? I do love capers and not just on lox. They always add that extra special something, don't they?

Add some slices of grilled Spanish Serrano ham coated with aioli. Or use some sliced thin chorizo that fits your bun.

Trader Joes's sells a Spanish charcuterie package that contains chorizo and ham, so take your pick, or use both! AMAZING! 

Just so you know, no one is stopping you from chopping up some of that chorizo and mixing it into the meat.

I try to keep things simple but oh my, that would really taste good.

So hear me out here. A burger just isn't a burger unless it has onions.

So bring on some grilled red onions, thank you very much! I also slathered those with a bit of saffron aioli before placing them on the grill. 

Cheese? Well Iberico Spanish cheese melts really well and since this is a Spanish burger, I decided to use Spanish cheese.

I do love this on a cheese board, but must admit it was ideal for this pork garlic burger.

A few other ingredients like Spanish smoked paprika, 3 cloves of chopped garlic and cilantro or Italian parsley, (if you can't stand cilantro) were just a few seasonings that set this pork burger recipe apart from the standard.

I like my ingredients everywhere, not just on top. Did someone say top?

Well, if you want more toppings roasted red peppers would be awesome or even those little piquillo peppers or peppadews would surely tempt me.

And olives? This burger could stand some Manzanilla olives if you like olives, but olives are something you love or hate, right?

As for the bun? I love a good fresh potato roll, but a crusty roll would work, too.

Keep in mind to make your burger about ¾" bigger than the bun.

My buns were big so this recipe made 3 ⅓ lb burgers.

Whatever you choose to make, it is burger month. That's a fact! So I don't know about you, but I'm hungry again!

Here's a few of my more popular burgers:

Jalapeno Cream Cheese Burger

French Onion Burgers

Shrimp Burgers

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Recipe

Garlic Pork Burgers (Spanish Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Abbe Odenwalder
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Yield: 3-4 Burgers 1x
• Category: Sandwich/Burgers
• Method: Grill
• Cuisine: American

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Description

These Spanish style garlic pork burgers are loaded with flavor. Topped with cheese, grilled red onions, grilled Spanish ham and saffron aioli;  well this caper stuffed pork burger is incredible!

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Ingredients

Units USM Scale 1x2x3x

Saffron Aioli:

Pinch of saffron mixed with 2 t hot water

1 large garlic clove, minced with a pinch of salt

2 t caper juice

½ c mayonnaise

¼ c minced cilantro or Italian parsley

Burgers:

1 lb ground pork

¼ c chopped cilantro or Italian parsley

2 minced garlic cloves

2 t smoked paprika

½ t coarse salt

¼ t fresh ground black pepper

1 ½ T chopped capers

4 thin slices of Serrano ham

4 slices of Bermuda onion

4 ounces of shredded Iberico cheese

3 buns of your choice

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Instructions

To make aioli:

In a measuring cup soften saffron with hot water.

Add rest of ingredients and stir well. Let flavors meld together as you make burgers.

To Make Burgers:

Combine pork with cilantro, garlic, paprika, salt, pepper and capers. Shape into patties. Do this gently! Patties really depend on the size of your bun. Patties should be about ¾" bigger than the bun to allow for shrinkage. Therefore I only made three burgers with this but you could make 4 ¼lb burgers!

Brush ham and onion slices with a little bit of aioli so they won't stick to the grill.

Preheat grill to medium high heat and spray or brush the grates with cooking spray so meat will not stick to grill. Grill about 5 minutes per side but every grill is different and mine is not great!

Place onion slices on grill when you place patties on. Turn each after 5 minutes. Now place buns and ham on the grill. Watch carefully so each do not burn. Place buns and ham on cool side of the grill once they are toasted.

When burgers are almost finished, top with cheese and allow to melt.

To serve: Spread each side of bun with saffron aioli. On bottom half of bun, place a slice of ham. Top with onions. Add burger and top with bun.

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Notes

Please see suggestions in post for variations.