Cuban Style Burger

Aly M. Cleary

Yields 4

Cuban Style Burger

One bite of this Cuban Style Burger and you will be transported to all points Miami where the Cuban Sandwich reigns supreme. Thick sliced ham, pork and swiss are piled high on a pillowy bun spread with a garlicky mustard spread and pressed to perfection.

15 minPrep Time

14 minCook Time

29 minTotal Time

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Ingredients

For the Burgers:
• 1 pound of Certified Angus Beef (I used 85%)
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1 teaspoon of mojo de ajo (optional) or garlic olive oil
• 1/2 teaspoon of roasted garlic, optional
For the spread:
• 1/4 cup of Dijon mustard
• 1/3 cup of light mayonnaise
• 1/2 teaspoon of roasted garlic, optional (I used the roasted garlic from my i][mojo de ajo [/i])
• 1/8 teaspoon of kosher salt
• Pinch of freshly cracked black pepper
• 1 teaspoon of freshly squeezed lime juice
To Serve:
• 4 Portuguese rolls (or soft hamburger rolls)
• 8 slices of swiss cheese
• 4 slices of sliced tavern ham
• 4 slices of sliced roast pork
• Dill pickle slices

Instructions

1. Heat a cast iron skillet or heavy bottomed frying pan over medium high heat.
2. In a bowl, mix together the Certified Angus eef, kosher salt, black pepper, mojo de ajo (if using) or garlic olive oil and roasted garlic (if using).
3. Divide the mixture into 4 equal patties and, using yoru thumb, make an indentation in the center.
4. Add the patties to the pan and cook on both sides until you have the doneness that you like. Personally, we’re a medium to a medium well household so I let mine cook for about 5 – 7 minutes a side.
To make the spread:
5. In a small bowl, whisk together the Dijon mustard, light mayonnaise, roasted garlic (if using), kosher salt, black pepper and lime juice, until everything comes together Set aside.
To assemble:
6. To the bottom of the bun, add a bit of the mustard spread. Follow that with a slice of Swiss cheese.
7. Nestle the burger on top of the cheese and add a slice of ham and a slice of roast pork. Add another slice of cheese and top with some dill pickle slices.
8. Spread the top bun with a bit more of the mustard mixture and cover the burger.
9. Put the burger either in a sandwich press or you can wrap the sandwich in foil and place in the pan, using a heavy bottomed pan to weigh the burger down and press it a little.
10. Cut in half and enjoy!

Nutrition

Calories

2386 cal

Fat

135 g

Carbs

151 g

Protein

129 g

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