Wine Varietal: Zinfandel
2 tablespoons fresh cilantro
1/2 cup heavy-duty mayonnaise
2 pounds freshly ground pork
1/4 cup Zinfandel
3 tablespoons orange juice
3 cloves fresh garlic, crushed
1 teaspoon bittersweet smoked Spanish paprika
1 teaspoon sweet smoked Spanish paprika
1 teaspoon ground oregano
1/2 teaspoon ground black pepper
Pinch of cayenne pepper
1 teaspoon salt
1 teaspoon chipotle chiles in adobo sauce
Vegetable oil for brushing the grill
6 slices applewood-smoked bacon
6 slices red onion
Colavita® extra-virgin olive oil
6 slices Serano ham
6 slices Manchego cheese
6 ciabatta rolls, split
Colavita extra-virgin olive oil
6 tablespoons Dijon mustard
6 slices Vlassic Stackers, sliced bread & butter pickles
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the cilantro-mayonnaise, finely mince the fresh cilantro and add it to the mayonnaise. Cover and refrigerate until ready to use.
To make the patties, combine the ground pork, Zinfandel, orange juice, garlic, bittersweet and sweet Spanish papikas, oregano, black pepper, cayenne pepper, salt and chipotle chiles in adobo sauce and mix well, taking care to handle the meat as little as possible. Divide into 6 equal-size patties and refrigerate until ready to grill.
When the grill is ready, brush the grill rack lightly with the vegetable oil. Grill the bacon slices until crispy. Remove from the grill and place in a covered dish to keep warm and set aside.
Place the red onion slices in a grill-top fry pan and lightly spray with olive oil. Add the Serano ham slices and grill until the red onion is soft and tender and the Serano ham is warmed through. Remove from the grill and place in a covered dish to keep warm. Set aside.
Place the patties on the rack and grill, turning once, for 10 minutes per side. Top with the Manchego cheese and continue cooking for 1 to 2 minutes until the cheese is melted. During the last few minutes of cooking the patties, lightly spray the cut side of the ciabatta rolls with olive oil and grill until toasted.
To assemble the Cubano burgers, spread the cut side of the toasted bottom halves of the ciabatta rolls with the Dijon mustard and top each with a grilled pork patty. Top each pork patty with a slice of bacon, followed by a pickle slice, then a slice of Serano ham and then a grilled red onion slice. Spread the cut sides of the top of the toasted ciabatta buns with the cilantro-mayonnaise and place atop the grilled red onion slice.
Makes 6 Cubano Burgers..