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- 450g beef mince
- Salt and freshly ground black pepper
- 120g best quality mayonnaise
- 3 cloves roasted garlic, pureed
- 70g Dijon mustard
- 4 baps
- 4 thinly smoked ham
- 8 thinly Swiss cheese
- 2 dill pickles, into ½ cm thick
How to make Pressed Cuban-Style Burger
Form the meat into 4 (1/2cm thick) burgers. Season the meat with salt and pepper on both sides and cook in a sauté pan over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bap with mayonnaise and mustard.
Place a of cheese on the bottom portion of each bap, place the burger on top of the cheese, then top the burger with a of ham then another of cheese then the pickle . Place the tops of the baps over the pickles and cook on a sandwich press or wrap the burgers in aluminium foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.