Spanish Pork Burgers
Burgers don't need to mean beef. Check out this recipe for building a better burger and my pick for a wine pairing.
1 tablespoon olive oil, divided
1 Spanish onion, finely chopped
1 teaspoon salt, divided
1 cup Spanish olives, finely chopped
2 cloves garlic, finely chopped
1 teaspoon smoked paprika
1 pinch saffron
Zest of 1 lemon
3/4 lb. ground pork
1/4 lb. ground pork sausage
1 jar Piquillo peppers, thinly sliced
1 bunch chives
In a medium pan heat 1 teaspoon olive oil and sauté onion until translucent. Season with 1/2 teaspoon salt, olives, garlic, paprika, saffron and lemon zest until just warm and combined.
Season pork with remaining 1/2 teaspoon of salt and combine with onion mixture. Form into patties and set aside.
Combine piquillo peppers and chives with remaining 2 teaspoons olive oil.
Heat grill to medium high and brush with olive oil. Sear burgers for 4-5 minutes per side or until internal temperature reaches 165 degrees F.
Serve with buns and piquillo topping.
Wine Pairing: 2013 Halter Ranch Rose
Grenache blend reminiscent of the rose from southern Rhone with aromas of wild strawberry and guava. Refreshing and easy to drink, perfect with grilled meats and solo.