5. 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. Turn the burgers over, and place a piece of cheese on each one. Cook another 3 minutes or so, until the pork is cooked through. (It should still be slightly pink in the center.)
6. Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until they’re lightly browned.
7. Spread both sides of the buns and the aioli. Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco. Place some arugula leaves on top, and finish with the top half of the bun.
aioli and the romesco:
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1 extra-large egg yolk
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1/4cup grapeseed oil
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1/2cup extra-virgin olive oil
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1 small clove garlic
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1/4 lemon, for juicing
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Pinch cayenne pepper
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Kosher salt
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5 ancho chiles
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2tablespoons raw almonds
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2tablespoons blanched hazelnuts
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1 1/4cup extra-virgin olive oil
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1 slice country bread, about 1-inch thick
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1/3cup San Marzano canned tomatoes
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1 clove garlic, chopped
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1 tablespoon chopped flat-leaf parsley
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1/2 lemon, for juicing
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Kosher salt
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For the aioli: Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.
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Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aioli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aioli seems thick and gloppy, thin it with a little water. In addition to thinning the aioli, this will also make it creamier.
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For romesco: Preheat the oven to 375° F. Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels.
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Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
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Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil and wait a minute. Fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.
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Return the pan to the stove over high heat. Add 2 tablespoons olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly. Turn off the heat, and leave the mixture in the pan.
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In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture and process for a minute more.
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With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth purée. Don’t worry, the romesco will “break” or separate into solids and oil; this is normal. Add the parsley, and season to taste with lemon juice