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Ingredients
5 Garlic cloves, crushed
1 Teaspoon fennel seeds
2 Teaspoons smoked or regular paprika
2 Tablespoons extra-virgin olive oil
2 Pounds ground pork
1 Tablespoon minced fresh oregano or marjoram
1 Teaspoon minced fresh thyme
1 1/2 Teaspoons kosher salt
1/2 Teaspoon ground black pepper
1 Cup sharp provolone cheese, shredded (about 2 oz)
Soft Kaiser rolls or Ciabatta buns
Red onion (grilled or raw)
1 Large tomato, sliced crosswise into 1/2" slices
Arugula or lettuce
Pickled cherry peppers, seeded & sliced
Instructions
Pile garlic and fennel seed together on cutting board and mince into a fine paste (or mash together with mortar and pestle). Transfer to very small frying pan; add paprika and oil and cook over medium-high heat until simmering and paprika darkens, about 2 minutes. Cool. In a large bowl, combine garlic mixture, pork, oregano, thyme, salt, black pepper and cheese; mix, preferably with hands, until evenly incorporated. Divide into 6 equal portions and gently form into patties about 3/4" thick. Place on plate, cover and refrigerate at least 30 minutes. Preheat grill to high (see note). Place hamburgers on grill and cook until well-browned, 6 to 8 minutes. Flip burger and cook until center is just barely pink, 4 to 5 minutes longer. Remove from grill and serve immediately on buns with desired condiments.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2� to 3� above the rack, until it feels uncomfortable: 2 seconds for hot.