RECIPES: Recipe Details
PAMPLOMA PORK BURGERS WITH FIRE-ROASTED PIQUILLO PEPPER SALSA AND SPICY CABRALES SLATHER
A recent trip to Spain inspired me to create this burger. The sweet peppery piquillos, salty olives, fresh garlic other flavorful ingredients pair beautifully with the hearty spicy, smoky char-grilled pork burger, finishing with the sharp Cabrables cheese slather for just the right zing ……literally a culinary kaleidoscope of sparkling Spanish tastes.
2 pounds ground pork
½ pound andouille or other smoked spicy sausage, finely chopped 4 teaspoons lemon pepper blend, divided, reserving ½ teaspoon for slather
5 teaspoons chopped fresh thyme, divided, reserving 1 teaspoon for slather
Salt to taste
2/3 cup jarred roasted piquillo peppers, drained, chopped reserving 3 tablespoons liquid
¼ cup diced Vidalia or other sweet onions
¼ cup pitted Spanish olives, chopped
1 clove minced garlic
¼ cup chopped flat leaf parsley
6 ouncesblue cheese, softened
1/3 cup good quality mayonnaise
1/2 teaspoon dijon mustard
Vegetable oil for brushing on grill rack
6 sour dough French rolls, split
To make patties, combine the pork, sausage, 3 ½ teaspoons lemon pepper, 4 teaspoons thyme and salt to taste in large bowl. Lightly mix together, divide into 6 portions and shape into patties to fit rolls. After forming patties, make an indentation (dimple) down middle of each using 3 middle fingers. This will help to maintain a more uniform thickness during cooking as meat tends to shrink around edges and puff up in the center. Chill patties for about 30 minutes or until ready to grill. For salsa, using medium bowl, combine peppers, reserved 3 tablespoons liquid, onions, olives, garlic and parsley, tossing to mix. Chill, covered until ready to serve. For slather, blend together the cheese, mayonnaise, mustard, reserved ½ teaspoon lemon pepper and reserved 1 teaspoon thyme in medium bowl. Cover and refrigerate until ready to use. Preheat gas grill to medium high heat. When grill is ready, brush grill rack with oil. Place patties on rack, cover and cook, turning once, until patties are done about 4-5 minutes on each side or until juices run clear. (recommended 160F when tested with meat themometer.) During the last few minutes of cooking, place rolls, cut side down, on outer edge of rack to toast lightly. To assemble the burgers, brush the cut sides of rolls with slather. On each roll bottom, place a burger and top with equal portions of salsa. Add roll tops and serve. Makes 6 burgers.
One can substitute fire-roasted pimentos but my personal preference is the Piquillo peppers.