Monday, July 16, 2012
If I had to pick a favorite sandwich it would be these Cuban Sandwiches. I love all the complex flavors working together. It's a recipe I've made over and over again for years and never get tired of it. When Ashley submitted these Cuban Burgers for the burger/sandwich recipe swap I knew I had to try them. A burger form of my favorite sandwich? Yes, please!
I left out the lime zest and juice because I don't equate that flavor when I think of Cuban sandwiches. Since I add banana peppers to my Cuban sandwiches I decided to mince some and add them to the meat. They imparted great flavor and were easier to eat that way. SP said the pork was less flavorful than he would have liked, so I modified the recipe below to include sage and rosemary, two herbs that are featured in the roast pork recipe that the Cuban sandwiches are derived from.
These are a delicious burger and a fun change from the traditional sandwich.
Modified from Cheese Curd in Paradise
1 1/2 lbs ground pork
2 tablespoons minced banana peppers
1 teaspoon cumin
1 garlic clove, minced
1 teaspoon fresh oregano, chopped (or dried)
1 teaspoon fresh sage, minced
1 teaspoons fresh rosemary, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 slices smoked ham
4 slices Swiss cheese (or provolone)
4 teaspoons mayo
4 teaspoons yellow mustard
4 hamburger buns
Mix the banana peppers, cumin, garlic, oregano, sage, rosemary, salt and pepper into the pork. Form the pork into 4 patties about 3/4 of an inch thick. Press your thumb into the center of the patty to form an indentation (this will prevent the burger from turning into a circle as the meat contracts during cooking). Broil or grill the burgers until cooked, about 5-6 minutes per side. Top with ham and Swiss and place under broiler until cheese is melted (about 1-2 minutes). Place burgers on buns and top with mayo, mustard, and pickles.