Burgers aren’t just for summer. These get their smoky flavor
not from the grill but from smoked paprika mixed into the meat. A garlicky
mayonnaise tops them off.
1-1/2 lb. ground pork
1/4 cup chopped fresh parsley
1 tsp. smoked paprika
Vegetable oil for the pan
1 small sweet onion, cut crosswise into 4 thick slices
2 large cloves garlic, mashed to a paste with 1/2 tsp.
1/4 cup mayonnaise
4 rolls, split and toasted
4 romaine leaves (optional)
Mix the pork, parsley, paprika, and 1 tsp. salt with your
hands until just combined.
four 1/2-inch-thick patties.
Oil a grill pan and heat over medium-high heat.
burgers, flipping once, until cooked through (160°F), about 15 minutes total.
room on the pan, grill the onion slices at the same time, flipping once, until
tender, about 7 minutes.
keep the burgers warm, covered loosely in foil, while you grill the onion.
Stir the garlic into the mayonnaise and spread it on the
Serve the burgers
on the rolls topped with the onion slices and lettuce, if using.
Nutrition information (per serving): Calories (kcal): 780,
Fat (kcal): 49, Fat Calories (g): 440, Saturated Fat (g): 21, Protein (g): 41,
Monounsaturated Fat (g): 11, Carbohydrates (mg): 43, Polyunsaturated Fat (mg):
9, Sodium (g): 1010, Cholesterol (g): 245, Fiber (g): 2.