Cubana Pork Burgers Food

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.

CUBAN-STYLE BURGERS ON THE GRILL

Steps:

• Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
• Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

CUBANO PORK SANDWICHES

Steps:

• In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.

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.

CUBANA PORK BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the salsa: combine all the salsa ingredients together in a bowl; mix well.
• Cover and refrigerate until ready to serve.
• To make the spread: combine the mayonnaise and mustard together in a small bowl; blend well; cover and refrigerate until ready to serve.
• To make the burgers: Chop the ham in a food processor; add in the beans, chiles, and garlic; process until finely chopped.
• Transfer mixture to a large bowl; add in the pork, chile powder, cumin, and salt.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 4 equal portions; form the portions into patties to fit the buns.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, until done to preference-4-5 minutes on each side for medium.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• During the last 2 minutes of cooking, top the patties with the cheese to melt.
• To serve the burgers: spread the mustard mixture over the cut sides of the bun tops.
• On each bun bottom, spread a layer of salsa; then top with a lettuce leaf, a patty, and more salsa.
• Add the top buns and serve.

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.