Wine Varietal: Cabernet Sauvignon
2 lbs. ground pork
2 tbsp minced garlic
1/4c. grated Vidalia onion-squeezed dry
2 tsp grated lime zest
2 tbsp sour orange juice—juice from one orange
1 tsp ground black pepper
1 tsp salt
1 tsp ground cumin
1 tsp tarragon
1 loaf of Cuban bread—cut into 12 servings
12 small slices of swiss cheese
2 ripe plantains—cut into bite sized rounds
4 TBSP butter
3 ½ TBSP margarine–softened
2 TBSP prepared mustard
½ tsp ground cumin
To prepare patties, combine pork, garlic, onion, lime zest, orange juice, black pepper, salt, 1 tsp cumin, and 1 tsp tarragon. Mix well and form into 12 patties. Refrigerate while preparing spread & plantains.
To prepare spread, combine combine margarine, mustard, and 1/2 tsp cumin in a small bowl with a whisk. Set aside. When ready to toast, spread equal amounts on each side of cuban bread buns.
To prepare plantains, melt 4 tbsp butter in a cast iron skillet over a medium heat area of the grill. Add plantains and cook until tender and caramelized. Keep warm.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 2 to 3 minutes per sideuntil the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, place a slice of swiss cheese and a patty on each bun bottom and top with equal portions of the the caramelized plantains. Add the bun tops and enjoy. Makes 12 sliders.