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Here's everything you need for this savory grilled pork burger. This recipe makes six burgers.

For the burger:

1 1/2 teaspoons cumin seeds
3 tablespoons extra-virgin olive oil, plus more for grilling
1/2 cup diced shallots
1 tablespoon minced garlic
1 tablespoon thyme leaves
2 chiles de arbol, thinly sliced on the bias
2 pounds ground pork
1/4 pound fresh Mexican chorizo, casing removed
3 ounces applewood-smoked bacon, finely diced
2 tablespoons chopped flat-leaf parsley
6 slices Manchego cheese
6 brioche buns or other good burger buns
Aioli (recipe follows)
Romesco (recipe follows)
2 ounces arugula
Kosher salt and freshly ground black pepper

For the aoili and romesco:

1 extra-large egg yolk
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
1 small clove garlic
1/4 lemon, for juicing
Pinch cayenne pepper
Kosher salt
5 ancho chiles
2 tablespoons raw almonds
2 tablespoons blanched hazelnuts
1 1/4 cups extra-virgin olive oil
1 slice country bread, about 1-inch thick
1/3 cup San Marzano canned tomatoes
1 clove garlic, chopped
1 tablespoon chopped flat-leaf parsley
1/2 lemon, for juicing
Kosher salt

Directions to Follow

For the burger:

In a medium sauté pan, toast the cumin seeds over medium heat a few minutes until the seeds release their aroma and darken slightly. Pound the seeds in a mortar or spice grinder until coarsely ground. Return the pan to the stove over high heat for 1 minutes. Add the olive oil and shallots. Turn the heat down to medium-low, and cook for a few minutes, sitrring, once or twice, until the shallots start to soften. Add the garlic, thyme, cumin and sliced chile. Season with 1/4 teaspoon salt and a few grindings of black peppery, and cook 3 to 4 minutes, until the shallots become translucent. Set aside to cool. In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat. Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties. Chill in the refrigerator if not using right away. Light the grill 30 to 40 minutes before cooking and remove pork burgers from the refrigerator to come to room temperature (if you made them in advance). When the coals are broken down, red, and glowing, brush the pork burgers with olive oil and grill them 3 to 4 minutes on the first side, until they're nicely browned.

Next, flip the patties and place a slice of cheese on each one and then cook for another 3 minutes or until cooked completely through. When the patties are done, take the buns and slice them in half, and then brush them with olive oil and toast them on the grill with the cut side facing down for about a minute or until they're lightly browned. Take the aoili and spread it on both sides of the buns, and then place a patty on the bottom half of each bun and top generously with the romesco.

To make the aioli, place the egg yolk in a stainless steel bowl, and then add the grapeseed oil, whisking it in a drop at a time until the mixture is emulsified and thickened. After this, whisk in the olive oil and the rest of the grapeseed oil, pouring them into the mixture in a steady stream. Combine the garlic and 1/4 tsp. of salt, using a mortar and pestle to pound them together. Next, take the garlic paste and whisk it into the aioli, and then add 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne to taste.

To make the romesco, preheat the oven to 375 degrees Fahrenheit, and then take the chiles and remove and throw away the stems and seeds. Soak the chiles in warm water for 15 minutes or until they're softened, and then strain them and use paper towels to blot them dry. Place the nuts on a baking sheet and toast for between 8 and 10 minutes, or until they turn golden brown and have a nutty smell. Now, take a large saute pan and heat on high for 2 minutes before adding 2 tbsp. of olive oil and waiting about a minute. Place the bread in the pan and fry both sides until golden brown. Take the bread out of the pan and let it cool, and then cut it into cubes measuring 1 inch. Set the bread cubes aside, and then put the pan back on the stove over high heat. Add 2 tbsp. of olive oil to the pan, along with the chiles, and then saute for about a minute or two before adding the tomatoes. Now, add 1/2 tsp. of salt and cook for another 2 to 3 minutes, while stirring. Cook until the tomato juices evaporate and the tomato has started to color slightly. Turn the heat off, but leave the tomato mixture in the pan.

Place the toasted nuts, garlic, and fried bread in a food processor, and then pulse until both the bread and the nuts are coarsely ground. Add the chile-tomato mixture to this, and then pulse for another minute, and then run the machine slowly and add 1 cup of olive oil until it's smooth and pureed. Add the parsley, and then season to taste with optional lemon juice and salt.

And you're done! Have you made this recipe? What did you think of it? Share your thoughts in the comment section below!

Article & Photo Source: Food52