Cuban-style Burgers on the Grill
This recipe delivers a unique take on a classic burger, transforming it into a Cuban-style delight. Grilled ground chuck patties are layered with Swiss cheese, smoked ham, and pickles, all nestled within a garlic-mayo and mustard-spread bun. The ensemble is then pressed and grilled, creating a flavorful, compact burger with perfectly melted cheese and a firm, toasted bun, reminiscent of a pressed Cuban sandwich.
Equipment
- 1 Grill
- 1 Small Mixing Bowl
- 4 Aluminum Foil Sheets for wrapping burgers
- 1 Heavy Pan or Brick wrapped in foil for pressing
- 1 Grilling Tongs or Spatula
Ingredients
Main
- 2 pounds ground chuck
- Salt and freshly ground black pepper
- 1/2 cup best-quality mayonnaise
- 3 cloves roasted garlic pureed
- 1/4 cup Dijon mustard
- 4 soft classic hamburger buns
- 8 slices thinly sliced Swiss cheese
- 4 slices thinly sliced smoked ham
- 2 dill pickles sliced 1/4-inch thick
Instructions
- 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.
Notes
For an authentic experience, use ground chuck with a good fat ratio (e.g., 80/20) to keep the burgers juicy. The roasted garlic mayonnaise is pivotal; its mellow, sweet notes perfectly complement the rich flavors. Don't rush the garlic roasting process for optimal flavor. The pressing step is crucial to achieving the iconic Cuban sandwich texture – a compressed, warm bun with perfectly melted cheese and integrated fillings. Ensure your heavy pan or brick is food-safe and fully wrapped in foil for hygiene. Opt for quality, thinly sliced Swiss cheese and smoked ham, as their flavors are prominent. Grill the patties on high initially for a good sear, then reduce heat for the pressing stage to prevent overcooking the meat while achieving the desired bun texture. Soft, classic hamburger buns are essential for proper compression.