Spanish Pork Burgers

Ingredients

For the sauce:

• 1/2 cup mayonnaise
• 2 tablespoons finely diced red or Spanish onion
• 1 large garlic clove, finely minced
• 1 tablespoon sherry vinegar, preferably Pedro Ximénez, or red wine vinegar
• 1 tablespoon minced fresh flat-leaf parsley
• 2 teaspoons ketchup or your favorite barbecue sauce
• 1 teaspoon sugar
• Salt and freshly ground black pepper

For the burgers:

• 1 1/2 pounds ground pork, chilled
• 1 tablespoon pimentón
• 1 1/2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons plus 1 teaspoon extra virgin olive oil, divided use
• 4 thin slices serrano ham or prosciutto
• 4 crusty hamburger rolls, split
• 1 cup shredded Manchego cheese or 4 slices of your favorite melting cheese
• Torn lettuce
• 1 small red onion, thinly sliced crosswise into rings
• Dill or sweet pickle chips (optional)

Directions

Step 1

In a small bowl, combine the mayonnaise, onion, garlic, vinegar, parsley, ketchup, and sugar. Season to taste with salt and pepper. Set aside or cover and refrigerate if not using immediately.

Step 2

In a mixing bowl, combine the ground pork, pimentón, salt, and pepper. Wet your hands with a teaspoon olive oil, then form the seasoned pork into four patties, each about 3/4 inch thick.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the ham slices to the pan in a single layer and fry until crisp, 1 to 2 minutes. Transfer to paper towels. Add another 1 or 2 tablespoons olive oil to the pan. Arrange the buns, cut sides down, in the skillet, four halves at a time. Toast until golden brown. Set aside.

Step 4

Add the final tablespoon of olive oil to the skillet. Arrange the burgers in the skillet and cook, turning once, until the internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Sprinkle one quarter of the shredded Manchego (1/4 cup) on each burger after turning; the heat should melt the cheese.

Step 5

Assemble the burgers: Spread the sauce on the top and bottom halves of the buns. Arrange lettuce on the bottom halves of the buns. Top with a burger, a slice of ham, then red onion rings and pickles, if desired. Finish with the top halves of the buns. Serve immediately.