During these cold bitter winter days, I like to remind myself Spring is right around the corner. If you know me, you know winter is not my thing at all. Making these Cuban Brick Burgers takes me back to my visit to Miami.
Warmth, Beaches, and most importantly the FOOD!!! This recipe is totally easy and dinner will be ready in 23 minutes!!
4 Ciabatta Sandwich Rolls (you can use regular hamburger buns)
2 pounds ground chuck
1/2 cup mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon musturd
ground Cayennne Pepper ( spice to your taste)
8 slices of swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced length wise ( I like to use Vlasic Sandwich Pickles that way I don’t have to slice)
Salt & Pepper
Preheat the grill to high. Form ground chuck 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 heat and reduce heat to medium-low.
Meanwhile, Make the burger dressing. In a small bowl, combine and mix the mayonnaise, roasted garlic, Dijon mustard, cayenne Pepper, salt & pepper. Be careful with the cayenne. Don’t make it so hot you can’t stand it. You can always add but you can’t take away.
The trick to this spicy little burger is the butter. It’s what makes the bread CUBAN. Brush the inside of the buns ( both sides) with butter. Be generous!! Place ontop of grill and mildly toast. Remove and start building your burger.
Spread both sides of the toasted bun with the burger dressing. Place a slice of cheese on the bottom portion of each bun, place the burger on top of 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 burger in aluminum foil, and place them on the grill. Using a brick wrapped in foil, press down on the burger for about 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until cheese has melted.