Cubana Pork Burgers Recipes

CUBAN SANDWICH BURGERS

Steps:

• Prepare grill for medium heat. Place a large cast-iron skillet on grill grates., In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. , Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8 minutes.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

Steps:

• Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
• Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
• Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
• Preheat oven to 220°C/425°F (200°C fan).
• Roast, uncovered, for 30 minutes. Base with pan juices.
• Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
• Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
• Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

FRITA CUBANA (CUBAN HAMBURGER)

Steps:

• First, we are going to make Burger Sauce #1 now, so it has time to cool down while we are making the patties. In a small bowl whisk all of the ingredients together for Burger Sauce #1. Transfer to a sauce pan and bring to a boil stirring continuously.
• Reduce the heat to low and continue cooking for 5-10 minutes. Take off of the heat when done and transfer to a squeeze bottle and let the sauce cool down.
• In a large bowl combine all ingredients for the burger patties. Mix together with your hands.
• Form burger patties. A trick I learned from Rachel Ray was to make sure the patties are a little thinner in the middle so when they are cooking they will cook evenly and not turn into a flying saucer. Cover and let all of the flavors combine while we prepare the shoestring potatoes and Burger Sauce #2. Chop onion half and reserve for when we cook the burger patties.
• Wash and peel potatoes. Using a julienne peeler or a mandolin slicer, slice potatoes into shoestring size strands. If you want to use store bought potato sticks you can.
• Submerge potatoes in a large bowl of ice water. Preheat oil in a fryer or large pot to 350 degrees.
• Burger Sauce #2. In a small bowl combine all of the ingredients together. Cover and let flavors combine.
• Heat a griddle or a cast iron skillet on medium high heat. Put patties down and sprinkle on some of the chopped onions. Cook 3-5 minutes depending on how thick your patties are.
• Right before you flip the patties squeeze some of Burger Sauce #1 on the the patty and onions and then flip.
• Continue cooking until burger is done another 3-5 minutes. Squeeze a little more of Burger Sauce #1 onto the patty and when cooked through using a spatula, remove from griddle making sure to get all of the onions that have cooked into the burger with the sauce.
• Remove potatoes from ice water and dry completely. I used a salad spinner to get all of the water off of the potatoes. Fry potatoes in fryer or pot for 3-5 minutes until golden brown. Drain on a paper towel.
• Assemble burger. Bottom bun, burger patty, shoestring potatoes, top bun slathered with Burger Sauce #2. Eat and enjoy!

CUBAN-STYLE PORK BURGERS

Steps:

• Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.

CUBANO PORK BURGERS

Steps:

• In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
• Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
• Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
• Add patties to hot skillet; cook for 6 minutes.
• Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
• Cook patties for another 5-6 minutes.
• Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
• While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
• Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
• Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
• Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
• Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.