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Pressed Cuban-Style Burger




Source of Recipe


Bobby Flay's Boy Gets Grill


Recipe Introduction


When I'm really, really hungry, all I think about is a big, fat burger oozing melted cheese and pickles. Unless I'm in Miami, when all I think about is a big, fat Cuban sandwich oozing melted cheese and pickles. Cheeseburgers and Cuban sandwiches are my two favorite indulgences, and they're actually pretty similar. This sandwich combines the two.

Don't be tempted to use fancy crusty bread here. Only soft rolls will get the perfect crisp crust you want to play against the soft interior. As for the meat, chuck is about 80 percent lean, which grinds to the right texture for burgers. Note that you'll need a heavy pot or a couple of bricks to press the burgers.







List of Ingredients




1 pound freshly ground beef, preferably chuck (see headnote)
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves garlic, roasted and puréed
4 hamburger buns
2 to 3 tablespoons Dijon mustard
8 thin slices Swiss cheese
4 thin slices ham
2 dill pickles, cut into 1?4-inch-thick slices




Recipe



Introduction
Text Excerpt 1
Text Excerpt 2
Text Excerpt 3




Pressed Cuban-Style Burger


When I'm really, really hungry, all I think about is a big, fat burger oozing melted cheese and pickles. Unless I'm in Miami, when all I think about is a big, fat Cuban sandwich oozing melted cheese and pickles. Cheeseburgers and Cuban sandwiches are my two favorite indulgences, and they're actually pretty similar. This sandwich combines the two.

Don't be tempted to use fancy crusty bread here. Only soft rolls will get the perfect crisp crust you want to play against the soft interior. As for the meat, chuck is about 80 percent lean, which grinds to the right texture for burgers. Note that you'll need a heavy pot or a couple of bricks to press the burgers.




1 pound freshly ground beef, preferably chuck (see headnote)
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves garlic, roasted and puréed
4 hamburger buns
2 to 3 tablespoons Dijon mustard
8 thin slices Swiss cheese
4 thin slices ham
2 dill pickles, cut into 1?4-inch-thick slices

1. Heat your grill to high.

2. Form the meat into four burgers. Season all over with salt and pepper. Grill the burgers until medium-rare, about 3 minutes on each side. Remove from the grill and leave the grill on.

3. Combine the mayonnaise and roasted garlic in a small bowl and season to taste with salt and pepper. Spread the cut sides of each bun with garlic mayonnaise and mustard. Place a slice of cheese on the bottom of each bun and a burger on top of the cheese, then top the burger with a slice of ham. Add another slice of cheese, then the pickle slices. Cover with the tops of the buns and wrap each burger individually in aluminum foil.

4. Place the burgers close together on the grill and rest a heavy skillet or a couple of bricks on top of them, pressing down if needed to flatten them. Grill for 2 to 3 minutes until the cheese is melted. Serve immediately.


Serves 4; can be doubled for 6 to 8