RECIPES: Recipe Details
Pork and maduros burgers
I grew up in Miami where there is a large Latin population. I have always loved Latin cuisine. One of my favorite meals was roast pork with a side of maduros. The cuban always marinated the pork in mojo criollo which is made from sour oranges and spices. This burger was inspired from this meal.
3 Large plantains (outside should be black) very ripe cut on bias about ½ inch thick
¼ cup butter
Salt and pepper to taste.
For sour orange reduction:
1 cup sour orange juice
1T minced garlic
½ t cumin
1/2 t salt
1/4t black pepper
For mango salsa:
1 ripe mango, peeled and diced, about 1 ½ cup
½ C jicama, peeled and diced
¼ cup chopped fresh cilantro
1 T fresh lime juice
Heavy pinch kosher salt
Fresh ground black pepper to taste
¼ t red pepper flakes
2 lb ground pork
½ cup black beans mashed
1/4 cup unseasoned bread crumbs
51/2 T sour orange reduction (see above), divided
1 ½ T Sazon completa (Latin all purpose seasoning mix)
½ cup mayonnaise
¼ cup olive oil
2 loaves Cuban bread
To make the maduros. Place a heavy frying pan (like cast iron) on a grill over medium high heat. Add olive oil to depth of ½" and butter and heat. Cook plantains for 1-2 minutes on each side until the outside begins to caramelize. Reduce heat to medium and cook until browned and cooked through turning once more, about 6 more minutes. Season with salt and pepper, remove from heat and drain on paper towels.
To make the sour orange reduction. Add all ingredients to a heavy medium saucepan on the grill and bring to a simmer over medium high heat. Reduce heat to medium and reduce liquid by half. Remove from heat and allow to cool.
To make the mango salsa. Mix all ingredients in a small bowl and set aside.
To make the burgers. Combine pork, sazon completa, black beans, breadcrumbs in large bowl and mix thoroughly. Add pork and 4T of the sour orange reduction. Mix with hands until combined. Shape into 6- 1/3lb patties. Cook on grill over medium heat for 5 minute5 on each side or until middle of burgers reaches 160 degrees. Meanwhile, cut the Cuban bread into sections large enough to cover the burger patties. Then, slice them in half. Using a basting brush, brush olive oil onto the sliced side of the bread and grill lightly until golden brown. Combine the mayonnaise and remaining 1 ½ T sour orange reduction in a small bowl. Spread mayo mixture onto each half of the bread. Top the bottom half of the bread with a burger patty, enough maduros to cover the meat, and 2 T of the salsa. Top with the top half of the bread and enjoy.
These are best fresh of the grill. Pair with your favorite Merlot.