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!
Pinch of saffron mixed with 2 t hot water
1 large garlic clove, minced with a pinch of salt
2 t caper juice
1/2 c mayonnaise
1/4 c minced cilantro or Italian parsley
1 lb ground pork
1/4 c chopped cilantro or Italian parsley
2 minced garlic cloves
2 t smoked paprika
1/2 t coarse salt
1/4 t fresh ground black pepper
1 1/2 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
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 3/4″ bigger than the bun to allow for shrinkage. Therefore I only made three burgers with this but you could make 4 1/4lb 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.
Please see suggestions in post for variations.
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