RECIPES: Recipe Details

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Havana Style Pressed Burgers

Have you ever been to Havana, or Cuba, or even a Cuban restaurant here in the U.S.? If so, you must have tried a Cuban pressed sandwich before--Cuban bread (similar to an Italian loaf) layered with roast pork, ham, Swiss cheese, pickles, and mustard, and then pressed together on a hot grill so all the juices flow and meld together. What could be better on this earth? There might just be one thing--a Cuban-sytle pressed burger. Here, ground pork mixes with beef to represents the roast pork used in the traditional Havana-style sandwich. Topped with the usual--ham, cheese and pickles--and then pressed on the grill, it may not be truly authentic and a little American-ized, but it tastes darn good.

Ingredients 

1 pound ground beef chuck
1 pound ground pork
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (1/2oz.-each) slices Swiss cheese
6 slices (3oz.) smoked or Black Forest ham
12 dill pickle slices 
6 Kaiser rolls, split
1/3 cup Dijon or hot Dijon mustard

Instructions 

Prepare charcoal barbeque grill or preheat a gas grill to medium-high. Combine beef, pork, onion, garlic, salt and pepper, mixing lightly but thoroughly. Shape into 6 patties about 4-1/2 inches in diameter and 1/2 inch thick. Place on grid over medium-hot coals. Grill covered 5 minutes per side or until meat is no longer pink in center (165 degrees F). Spread both sides of rolls with mustard. Place cooked patties on bottom of rolls; top each with 1 slice cheese, 1 slice ham and 2 pickle slices. Close burgers with roll tops. Wrap each burger in foil. Return foil-wrapped burgers to center of grill placed closely to each other. Place a cookie sheet over burgers; place a brick, cast iron skillet, or heavy pan on cookie sheet to act as a pres. Cover grill and cook 2 minutes or until cheese is melted and burgers are hot.

Comments 

Serve with Sutter Home Zinfandel that's light enough to not overpower the taste of the burger, but give your tastebuds a little zing.