RECIPES: Recipe Details
Beefstro Cubana Burgers
I love ethnic foods and always try to make my own recipes at home. I like Cuban food, however there is not many Cuban restuarants where I live. I came up with this burger which reminds me somewhat of the Cuban sandwich. I tried using an avocado creme fraiche instead of the typical mayonaise that you might find on a Cuban sandwich.I loved the combination and so did my husband. He now asks for these burgers all the time.
Avocado Crème Fraiche:
2 jalapeno peppers
2 teaspoons olive oil
1 ripe California Avocado
3/4 cup crème fraiche
2 pounds ground chuck
1/2 pound ground pork
2 teaspoons seasoning with pepper
1/4 cup fresh chopped cilantro
3/4 cup marinade (reserve 1/2 cup for onions)
2 tablespoons vegetable oil
2 large Vidalia onions, peeled and thinly sliced
2 tablespoons honey
vegetable oil for greasing the grill rack
6 slices ham (about 4 ounces)
6 slices swiss cheese (about 4 ounces)
6 Kaiser rolls, split
12 thin tomato slices
Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make the crème fraiche, cut the jalapenos in half and remove the seeds and core. Brush with the olive oil; wrap them in aluminum foil and cook on the preheated grill for about 15 minutes or until soft. Peel and pit the avocado. Mash the avocado and mix with the crème fraiche. When the jalapenos are done cooking, chop them very fine and add to the crème fraiche mixture. Set the sauce aside in a cool place. To prepare the patties, combine the ground chuck, pork, seasoning, cilantro and 1/4 cup marinade in a large bowl. Reserve the rest of the marinade to make the mojo onions. Handle the meat as little as possible to avoid compacting it. Divide the mixture and form into 6 patties to fit the Kaiser rolls. Loosely wrap them and set aside in a cool place until ready to cook. To make the onions, heat the vegetable oil in a 12-inch fireproof skillet on the grill. If the grill has a burner, a regular 12 inch nonstick pan can be used. Add the onions, stirring frequently, until translucent. Cook for about 10 to 15 minutes; to avoid burning the onions adjust the skillet away from the direct heat if cooking directly on the grill. Add the reserved marinade and honey; mix well and continue cooking the onions, until most of the liquid is evaporated;about 5 minutes. Transfer the onions to a bowl and cover with foil to keep warm. To cook the patties, brush the grill rack with oil. Place the patties on the rack, cover and cook for 3 to 5 minutes on each side. Burgers should be browned with grill marks and reach an internal temperature of 160 degrees. Place the ham and cheese slices on top of the patties and cover grill until cheese is melted. Toast the rolls on the grill until lightly browned. To assemble burgers, spread the crème fraiche mixture over each side of the Kaiser rolls. On each roll bottom, add 2 tomato slices and burgers. Top the burgers with onions. Add the bun tops and serve.
a hispanic marinade which can be found in the ethnic isle of your grocery store.