Recipes Spanish Pork Burgers 5.0 (3,847) 2 Reviews Father's Office * Los Angeles 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." All-Time Favorite Burgers Plus: More Pork Recipes and Tips By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on May 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Yield: 4 Ingredients 1/2 cup mayonnaise 1 large garlic clove, minced 1/4 cup chopped flat-leaf parsley 1 tablespoon Sherry vinegar Kosher salt and freshly ground pepper 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 Directions 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. Rate it Print