Babaloo Cuban Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2/3 cup mayonnaise
2 tablespoons Dijon mustard
Burger Baste:
2 tablespoons extra virgin olive oil
1/4 cup Sutter Home Sauvignon Blanc wine
1 tablespoon Worcestershire sauce
1/2 pound sliced ham. Black Forest or Virgina are good.
Oil for brushing grill
2 pounds fresh ground pork
1 yellow onion, grated
3 garlic cloves, smashed to a paste
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
18 dill pickle chips ovals
6 thick slices swiss cheese.
1/3 to 1/2 pound total weight 4 tablespoons softened butter for spreading on rolls 6 French rolls



Dressing: Mix mayonnaise and Dijon mustard in a small bowl and refrigerate until serving. Burger Baste: Mix olive oil, wine and worcestershire sauce in a small bowl. Cover and set aside. Directions: Preheat grill to medium high. In a large bowl lightly mix ground pork, yellow onion, garlic, salt and pepper until well mixed. Divide the mixture into six equal portions and form into patties sized to fit the French rolls. Place patties on a large platter and drizzle half of the burger baste on top of patties. Let patties sit for 10 minutes. While the patties are sitting, place the sliced ham on a disposable pie plate or a piece of heavy duty aluminum foil and put in a corner of the grill to heat. When burgers are ready to grill, brush the grill rack with oil. Turn the patties over and place on the grill. Drizzle the remaining burger baste on top of the patties and grill 4 to 5 minutes until brown on the bottom. Turn the patties and cook until an instant read thermometer inserted into the center of a patty registers 150 degrees. Using tongs divide the hot ham on top of the patties and cover with swiss cheese slices. Close the grill and cook about 1 to 2 minutes until the cheese is melted. During the last 2 minutes of cooking spread the butter on the french rolls and place cut sides down on the grill until nicely browned. Remove burgers and rolls from grill. To assemble the burgers, place a generous amount of the dressing over the cut sides of the rolls. Place a pork patty on the bottom of each roll. Put 3 pickle chips on top of each patty and cover with tops of rolls. Cut the burgers into halves and serve. Serves 6