Ingredients

• 2 tablespoons vegetable oil, plus more for brushing
• 1/4 cup pimiento-stuffed Spanish olives
• 4 cloves garlic
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 3 tablespoons mayonnaise
• 1 1/4 pounds coarsely ground pork
• Kosher salt and freshly ground pepper
• 1/4 pound manchego cheese, broken into bite-size pieces
• 4 Portuguese rolls, split
• Pimientos, tomato, red onion and/or lettuce, for topping

Instructions

1. Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise.
2. Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.
3. Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes.
4. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.
5. Photograph by Antonis Achilleos