Cuban Mojo Burgers
1 small red potato, cooked and peeled
1/4 cup Egg Beaters at room temperature
3/4 cup extra virgin olive oil
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and crushed
Juice of 2 limes
3 tablespoons orange juice
1 teaspoon chopped fresh oregano
1/2 teaspoon ground paprika
1 1/2 tablespoons chopped fresh cilantro
2 teaspoons salt
2 1/2 pounds ground chuck
Vegtable oil for brushing on grill rack
6 split Kaiser rolls
6 tomato slices
6 iceburg lettuce leaves
Prepare a medium hot fire in charcoal grill or preheat gas grill to med.high
To make the mayonnaise, place the potato in the bottom of a food processor with the blade attachment. Add Egg Beaters and blend until smooth. Add olive oil slowly in a steady stream to form the mayonnaise. Put mixture into a small bowl and fold in chili powder, cayenne pepper and salt.
To make the Mojo sauce, put the olive oil in a small saucepan and saute the crushed garlic for two minutes over medium heat. Set aside. In a small bowl, combine the lime juice, orange juice, oregano, paprika, cilantro and salt.
To make the patties, combine the beef with the Mojo sauce mixing thoroughly but gently. Divide the mixture into 6 patties.
Brush grill rack with oil. Place patties on rack, cover and grill 3 minutes. Turn patties and grill about 5 minutes longer. During the last few minutes of cooking, spread olive oil on rolls, place on outer edges of rack, cut side down and toast lightly.
To assemble burgers, place a patty on a roll bottom and top with a generous amount of chili mayonnaise, a tomato slice and a lettuce leaf. Add roll top and serve.