A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Cuban Burger October 4, 2013

Filed under: Beef — tiffanyrose913 @ 2:47 pm

Cuban Burger
OMG was this burger delicious! Tastes like something you would have at all those delicious gourmet burger places! All the flavors of a cuban with much less of the work!

For the burgers:
1 lb ground pork
½ lb ground beef
1 tsp ground cumin
½ tsp garlic powder
½ tsp ancho chile powder (or regular chili powder)
Extra virgin olive oil
Kosher salt and freshly ground black pepper

For the Dijon aioli:
2 ½ tbsp mayonnaise
2 tbsp Dijon mustard
½ tsp garlic powder
1 tsp white wine vinegar
Kosher salt and freshly ground black pepper

For burger assembly:
4 burger buns
4 oz Manchego cheese, shredded or sliced
Dill pickle sandwich slices (long, not rounds) or spears
Cooking spray

Instructions
1.To make the burgers: Preheat the grill to medium-high heat. Clean off a few bricks or flat rocks.
2.In a large bowl, mix the pork, beef, cumin, garlic powder, and chile powder together with a fork until everything is thoroughly distributed. Form 4 patties (they will be large but will shrink on the grill due to the fat in the pork) and set them on a large plate. Drizzle the tops with a little olive oil and sprinkle with salt and pepper; repeat on the other side. Turn one burner of the grill down to medium and grill the burgers on that side for 8 minutes, flipping halfway through. Be prepared for some smoke and flames, again due to the fat in the pork. Leave the grill on after you take the burgers off, returning the medium burner back to medium-high.
3.To make the Dijon aioli: While the burgers cook, whisk the mayonnaise, mustard, garlic powder, and vinegar together in a small bowl. Season with salt and pepper to taste.
4.To assemble the burgers: Lay out 4 pieces of aluminum foil on the counter top. Lightly spray the foil with cooking spray. Place the bottom of the buns in the center of each respective piece of foil. Divide the aioli between the buns. Place the burgers on the buns, top with cheese and pickles, then the tops of the buns. Lightly spray the tops of the buns with cooking spray and wrap up the burgers tightly with foil and press down on the tops a little.
5.Return the burgers to the front edge of the grill and press the bricks or rocks down on top of the burgers. (You’ll want the burgers set towards the front of the grill because that little top rack gets caught up in the bricks if the burgers are too far towards the back when you try to close lid.) Close the lid and cook for 6 to 8 minutes, flipping the burgers with tongs (easier than a spatula) halfway through – remove the bricks/rocks with pot holders as they will be hot!! Remove the burgers from the grill, unwrap, and serve hot.

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