Ingredients
- 1 large onion
- divided
- 3 tablespoons extra virgin olive oil
- divided
- 2 garlic cloves
- divided
- 12 cup mayonnaise
- 12 teaspoon smoked paprika
- 1 lb ground pork
- 1 lb ground round
- kosher salt & freshly ground black pepper
- to taste
- 12 cup piquillo pepper
- chopped (or roasted red peppers
- chopped)
- 13 cup green olives
- pitted and chopped
- 6 slices monterey jack cheese (or Monteray Jack cheese)
- 6 hamburger buns
- toasted
Instructions
- Chop one-half of the onion, and slice the other half.
- Heat 1 T of the olive oil in a big skillet, over a medium heat, until hot.
- Reduce the heat to med-low and then add the chopped onion, cook them for about 4-5 minutes, or until soft.
- Press 1 garlic clove into the skillet and cook for only about a minute.
- Take out the onion and garlic and reserve.
- Heat the remaining olive oil in the same skillet over a medium heat.
- Add the sliced onion and cook for about 4-5 minutes, stirring.
- Take those onions out and set aside to cool.
- Wipe the skillet out.
- Mix the mayo and paprika and press the other garlic clove into it and mix.
- Add the pork and ground round to the cooled chopped onion mixture and stir.
- Pat out the meat mixture into 6 burgers.
- Then season them on both sides with salt and black pepper, to taste.
- Heat the remaining olive oil in the skillet, over medium heat.
- Put the burgers into the hot skillet and cook for about 5-6 minutes per side, or until they are just about cooked through.
- While the burgers are cooking, combine the piquillo peppers, olives and the sliced onion and then season with salt and pepper to taste.
- Divide the mixture on top of each of the 6 almost cooked burgers, while in the skillet.
- Then top each with a slice of cheese.
- Put the heat on low, cover the skillet, and cook for about 1 minute.
- You just want the cheese to melt.
- Spread the top and bottom of each hamburger bun with the mayo mixture and then put a burger on the bottom half of each bun and top.
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