CUBAN SANDWICH BURGERS
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 690 calories, Fat 44g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 1706mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CUBAN-STYLE ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
FRITA CUBANO
Steps:
- For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
- For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
- Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
- Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
- Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
- Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.
RICO'S LECHON PORK CUBAN STYLE
Provided by Food Network
Categories main-dish
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
- For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
- For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
- Preheat the oven to 350 degrees F.
- Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
- Serve hot with your favorite rice and beans.
CUBANA PORK BURGERS
Second prize winner of the 1997 Build a Better Burger contest. By Gloria Piantek, Skillman, New Jersey.
Provided by ratherbeswimmin
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 626.2, Fat 33.1, SaturatedFat 12.3, Cholesterol 103.9, Sodium 1923.5, Carbohydrate 44.5, Fiber 7.7, Sugar 8.1, Protein 38.9
CUBAN-STYLE PORK BURGERS
Provided by Food Network
Time 25m
Yield 6 burgers
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1070 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 34 grams
CUBANO PORK BURGERS
Make and share this Cubano Pork Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 908.6, Fat 63.5, SaturatedFat 22.2, Cholesterol 212.5, Sodium 536, Carbohydrate 22.5, Fiber 4, Sugar 14.8, Protein 61.7
More about "cubana pork burgers recipes"
CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE
From recipetineats.com
5/5 (24)Total Time 25 minsCategory Lunch, SandwichCalories 407 per serving
- Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
- Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
- Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
THE CUBAN FRITA BURGER: FRITA CUBANA - PANNING THE GLOBE
From panningtheglobe.com
4.7/5 (7)Total Time 1 hr 10 minsCategory DinnerCalories 590 per serving
- To make the sauce, mix all of the ingredients together in a small saucepan: ketchup (1 cup), water (1/4 cup), vinegar (1 tablespoon), sweet paprika (1 1/2 teaspoons), cumin (1 teaspoon), salt (1 teaspoon), oregano (1/2 teaspoon) and sriracha (1/2 teaspoon). Cook at a gentle simmer, partially covered, for 5 minutes. Sauce can be made a day ahead and refrigerated until ready to use.
- Peel the potatoes and shred them on a box grater or in your food processor with the coarse shredding blade. Swish them in a bowl of cold water, pour out cloudy water, and repeat until the water is clear. Just before frying, drain them in a colander and dry them well by squeezing them between several clean absorbent dish towels. The dryer the better for getting them crisp and brown. Pour oil into a heavy, non-stick skillet over medium-high heat and fry the potatoes, in small batches, until they’re golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.
- Make the meat mixture in a large bowl or in a food processor. Combine ground meats with 1 cup of the onions and the garlic (2 tablespoons). Mix by hand or pulse a few times in the food processor, to combine. Add ketchup ( 3 tablespoons), cumin (1 teaspoon), paprika (2 teaspoons), smoked paprika (2 teaspoons) and 1 1/2 teaspoons of salt. Mix by hand or pulse just until combine. Form the meat into 8 thin patties.
- Cook patties in batches, on a preheated flat griddle or in a frying pan coated with a little vegetable oil, over medium heat, for 2-4 minutes per side or until they’re cooked to your liking. (I suggest medium rare to medium). Season with salt and pepper, to taste.
CUBAN SANDWICH BURGER (THE CUBANO) - LATINA MOM MEALS
From latinamommeals.com
4.7/5 (6)Category LunchCuisine CubanTotal Time 20 mins
CUBAN SANDWICH (CUBANO) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CUBAN PORK BURGER RECIPE | HELLOFRESH
From hellofresh.com
PORK BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CUBANO BURGERS - YES TO YOLKS
From yestoyolks.com
MOJO CUBAN ROAST PORK | RECIPETIN EATS
From recipetineats.com
CUBANA PORK BURGERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CUBANO BURGER | TASTEMADE
From tastemade.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #barbecue #dietary #low-carb #low-in-something #meat #equipment #grilling #burgers
You'll also love