Father's Office chef and owner Sang Yoon, who makes some of America's best burgers, flavors his succulent pork patty with Spanish ingredients like piquillo peppers and serrano ham. "Spain," he says, "performs miracles with pork."
1 tablespoon extra-virgin olive oil, plus more for brushing
4 thin slices of serrano ham
2 pounds ground pork
1 tablespoon smoked paprika (pimentón de la Vera)
4 ounces Idiazábal cheese, shredded
4 crusty French rolls, split
4 whole jarred piquillo peppers, slit open
In a small bowl, combine the mayonnaise, garlic, parsley and vinegar. Season with salt and pepper.
In a skillet, heat the 1 tablespoon of oil. Add the ham; cook over moderately high heat, turning once, until crisp, 2 minutes. Drain on paper towels.
Light a grill. Mix the pork, paprika, 1 tablespoon salt and 1/2 teaspoon pepper. Shape into four 3/4-inch-thick patties. Grill over moderately high heat for 5 minutes per side, or until just cooked through. Top with the cheese, cover and cook until melted. Transfer to a plate. Brush the cut side of the rolls with oil and grill. Spread the rolls with the mayonnaise, add the burgers and top with the piquillos and ham.