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Ybor Gold Cuban Burger

When I moved to Florida 11 years ago, I was a meat & potatoes guy only. I'd eaten very little seafood, and the extent of ethnic food was a trip to Taco Bell. When I met my wife, all of that changed, and I now prefer fish and Cuban food to my mother's traditional midwest menus. One of the things I've discovered is a Cuban sandwich. We spend a lot of time in Ybor City, the Latin neighborhood in Tampa, so it's only natural that we create a burger with all the Cuban sandwich flavors. We cook with more ground chicken and turkey rather than beef, which requires attention to seasoning, so that the chicken and turkey aren't as bland.

jeremyfreeze Ybor Gold Cuban Burger
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/8 cup onion, grated
  • 1 tablespoon dried parsley
  • 1/4 cup Mojo Criollo
  • 1 tablespoon extra virgin olive oil
  • 8 slices swiss cheese
  • 12 slices salami
  • 8 slilces ham
  • 8 slices dill pickles
  • 1/2 cup prepared yellow mustard
  • 1/4 cup butter, softened
  • 1 loaf Cuban bread

Burgers

Mix first 7 ingredients in a bowl. Refrigerate for 30 minutes. Divide meat into 4 equal portions. Pat into thick burgers. Grill burgers on one side for 5-7 minutes. Flip and cook an additional 7-10 minutes. Make sure juice runs clear, but burger does not dry out. Just before removing from heat, place a slice of cheese, 2 slices ham, and 3 slices of salami on top of burger.

Assembly

Cut ends from Cuban bread. Cut bread into 3-4 inch long portions. Cut each portion in half lengthwise. Place bread cut side down onto hot skillet/griddle. Cook for 1 minute. Remove from heat. In a small bowl, combine mustard and butter. Spread each bread half with mustard-butter mix. Place 1 burger and 2 pickle slices per bun. Place assembled burgers & buns onto low heat skillet. Place an aluminum foil covered brick in top to press like a Cuban sandwich. Press for 1 minute per side. Cut on the diagonal and serve hot.

4 30 minutes 30 minutes

Ybor Gold Cuban Burger

Ybor Gold Cuban Burger

When I moved to Florida 11 years ago, I was a meat & potatoes guy only. I'd eaten very little seafood, and the extent of ethnic food was a trip to Taco Bell. When I met my wife, all of that changed, and I now prefer fish and Cuban food to my mother's traditional midwest menus. One of the things I've discovered is a Cuban sandwich. We spend a lot of time in Ybor City, the Latin neighborhood in Tampa, so it's only natural that we create a burger with all the Cuban sandwich flavors. We cook with more ground chicken and turkey rather than beef, which requires attention to seasoning, so that the chicken and turkey aren't as bland.

Preparation

Prep Time

30 minutes

Cook Time

30 minutes

Serves

Calories

6792

Equipment

Ingredients

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/8 cup onion, grated
  • 1 tablespoon dried parsley
  • 1/4 cup Mojo Criollo
  • 1 tablespoon extra virgin olive oil
  • 8 slices swiss cheese
  • 12 slices salami
  • 8 slilces ham
  • 8 slices dill pickles
  • 1/2 cup prepared yellow mustard
  • 1/4 cup butter, softened
  • 1 loaf Cuban bread
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Burgers

Mix first 7 ingredients in a bowl. Refrigerate for 30 minutes. Divide meat into 4 equal portions. Pat into thick burgers. Grill burgers on one side for 5-7 minutes. Flip and cook an additional 7-10 minutes. Make sure juice runs clear, but burger does not dry out. Just before removing from heat, place a slice of cheese, 2 slices ham, and 3 slices of salami on top of burger.

Assembly

Cut ends from Cuban bread. Cut bread into 3-4 inch long portions. Cut each portion in half lengthwise. Place bread cut side down onto hot skillet/griddle. Cook for 1 minute. Remove from heat. In a small bowl, combine mustard and butter. Spread each bread half with mustard-butter mix. Place 1 burger and 2 pickle slices per bun. Place assembled burgers & buns onto low heat skillet. Place an aluminum foil covered brick in top to press like a Cuban sandwich. Press for 1 minute per side. Cut on the diagonal and serve hot.

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