Photo: Pressed Cuban-Style Burger Recipe
Ingredients
- 1 pound ground chuck
- Salt and freshly ground black pepper
- 1/2 cup best quality mayonnaise
- 3 cloves roasted garlic, pureed
- 1/4 cup Dijon mustard
- 4 hamburger buns
- 4 slices thinly sliced smoked ham
- 8 slices thinly sliced Swiss cheese
- 2 dill pickles, sliced into 1/4-inch thick slices
Directions
Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
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By shakeymae
Upstate New York
on January 26, 2012
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This is one of our absolute FAVORITE dinners. I watched him make these on his Grill Show, not the throwdown. He used cayenne pepper in the mayo mix. I also do that and I also add more roasted garlic. Lastly, I cook my burgers a bit before I put them on the grill. I find that if I leave them on the grill, even on low, long enough so that they're cooked all the way through, the buns burn. So, for me the grill is really to melt the cheese, smush the burger and crisp the bun. I really can't begin to tell you how great this recipe is. The ham, cheese, pickles with a spicy mayo ..... mmmmmm. Whenever I say we're having Cubans for dinner my family starts drooling right then.
By thompson371_127...
Atlanta,
on August 24, 2011
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great, we used proscuitto instead of the ham it was great
By zibbet
on June 06, 2011
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My husband and I made these over the weekend. I am not a huge dijon mustard person, and I loved them! Will definitely make them again!!
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