Cuban Hamburger Recipes

CUBAN BURGER

Steps:

• 1. In small bowl stir together orange juice, paprika, cumin and garlic powder. Brush on both sides of veggie burger. Cook burger according to package directions.
• 2. Serve burger, cheese, tomato, onion and pickle in bun.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

PRESSED CUBAN-STYLE BURGER

Steps:

• Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute 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 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 burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum 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.

CUBAN SANDWICH BURGERS

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.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

CUBAN-STYLE BURGERS WITH GRILLED HAM & CHEESE

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 2. To make the spread, combine the relish and mustards in a small bowl and stir to blend.
• Set aside.
• 3. To make the patties, combine the sirloin, garlic, chile powder, cumin, cilantro, and pepper sauce in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
• 4. 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, 5 to 7 minutes on each side for medium. Just before the patties are done, turn a second time and place a ham slice and a cheese slice on top of each patty. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• 5. To assemble the burgers, spread the pickle spread over the cut sides of the buns. On each bun bottom, place a patty. Add the bun tops and serve.

FRITA CUBANA-(CUBAN HAMBURGERS)-NUWAVE/FLAVORWAVE

Steps:

• Mix all ingredients and form into patties. Cook on the 1 inch rack on HI for 5 -8 minuted depending on how cooked you like it.
• Serve on a traditional American hamburger bun.
• Makes four quarter pounders or six to eight standard patties.

CUBAN GROUND BEEF HASH

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice.