RECIPES: Recipe Details

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Cuban Medianoche Burgers with Mojo Crudo

Ingredients 

Mojo Crudo:
¼ cup finely chopped fresh parsley
½ medium Spanish onion, finely chopped
6 garlic cloves, peeled and minced
juice of one lime
¼ cup Colavita extra-virgin olive oil
½ teaspoon salt
1/4 teaspoon black pepper
Patties:
2 lbs. ground chuck
1 teaspoon ground cumin
2 teaspoons dried oregano leaves
2 teaspoons salt
½ teaspoon black pepper
vegetable oil for the grill
6 thin slices roast pork
6 thin slices Serrano ham
6 slices Swiss cheese
6 Portuguese sweet rolls (or Hawaiian hamburger buns), split
2 tablespoons Grey Poupon spicy brown mustard
2 dill pickles, sliced

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mojo crudo, combine the parsley, onion, garlic, lime juice, olive oil, salt and pepper in a small bowl. Mix well and set aside. To make the patties, combine the ground chuck, cumin, oregano, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with oil. Place burgers on the preheated grill, cover, and cook for 4-5 minutes on one side until well browned, then flip them, and cook for 2-3 minutes more until almost done (for medium). Add a slice of roast pork, a slice of Serrano ham, and a slice of Swiss cheese to the top of each burger. Cover again and finish cooking the patties and melting the cheese, 1-2 minutes more. Also place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a teaspoon of mustard on each roll bottom, then place five or six dill pickle slices on top of that, a pork, ham, and cheese-topped hamburger patty on top of the pickles, and then a generous teaspoon of the mojo on each patty. Add the top buns and serve immediately. Makes six burgers.