Cuban Sandwich Burger – a simply seasoned ground pork patty combined with deli ham, swiss cheese and mustard on a crusty burger bun. A quicker way to enjoy the great flavour of a Cuban sandwich.
Cuban Sandwich Burgers.
Cuban Sandwiches seem to be everywhere these days. I’ve tried a few of them in my travels to Florida and they are a brilliant example of simple ingredients coming together to create something much greater than the sum of its parts. All of the popular food sites seem to have done articles on them in the past year or so and numerous food trucks have popped up with the star of the menu being the authentic “Cubano” as they are known. The Cubano even has played a central role in the recent John Favreau movie “Chef”.
I was grinding some pork to make my easy homemade breakfast sausage recently when I had a little leftover and the idea to turn it into pork burgers for dinner popped into my head. When asking myself what would be good to top a pork burger I suddenly remembered those Cubanos I was seeing everywhere. I had all of the ingredients on hand so I decided to give it a whirl.
The slow roasted pork traditionally used in the sandwiches is often marinated in cumin, garlic and oregano, so I used those to season the patties. I then constructed the burgers as I would for the sandwiches. The sandwiches are also traditionally toasted in a press and you can give that a try too if you like but I stuck with a crusty burger bun on this occasion. I may try putting them in my panini press nest time to see how that goes.
If you have a yearning for a good cuban sandwich but don’t have the hours it takes to slow roast pork, try this burger idea. It will definitely quell your Cubano craving.
- 1 pound coarsely ground pork
- 1/4 tsp ground cumin
- 1/2 tsp try oregano
- 1 clove small finely minced garlic
- salt and pepper to season
- 8 ounces thin sliced deli ham
- 4 slices swiss cheese
- yellow mustard
- sliced dill pickles
- 4 crusty burger buns
Sprinkle the ground pork with the minced garlic, cumin and oregano. Knead the seasonings into the ground pork a little so that it holds together better to form into patties.
Form the ground pork into four 5 inch patties. Season well with salt and pepper.
Fry the patties in a non stick pan until well browned and the internal temperature of the patties is 160-170 degrees. During the last minute or two of cooking time add one or two slices of cheese on top of the patties to melt.
Toast the buns under the broil and spread yellow mustard on both sides. Place about 1 1/2 ounces of the deli ham on each bun.
Add the cooked patties with the melted cheese on top of the ham, then add sliced dill pickles before topping with the second half of the bun. Serve immediately.