Cubano Pressed burgers

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.


Green Olive and Herb Spread
½ cup green olive tapenade
Zest from 1 lime
¼ cup tightly packed parsley
¼ cup tightly packed cilantro
1/4 cup extra virgin olive oil
2 lbs Angus ground chuck
¼ lb pork fat
1 t Goya Adobo with pepper
2 t cumin
1 lime, juiced and zested
½ cup cilantro, minced
½ small red onion, finely grated
2 garlic cloves finely minced
Oil for grill
Toppings and Condiments
6 Cuban-style or crusty French hoagie buns
1/3 cup Dijon mustard
1t smoked paprika
6 slices Jarlsburg cheese
12 slices smoked ham



• Prepare a medium-hot fire in a charcoal grill or preheat gas grill. • In small food processor, blend tapenade, parsley, cilantro, and lime zest. Stream in olive oil. • Place ground chuck in bowl. Heat pork fat in grill safe pan until a liquid forms and then slightly cool. Mix pork fat with Adobo seasoning, cumin, lime juice, cilantro, minced onion, and minced garlic. Mix spice mixture with meat until thoroughly blended, but be sure to handle meat as little as possible. Form into six even patties to fit buns. Oil grill, and place patties on top. Grill patties 3-5 minutes. Turn over, and grill an additional 3-5 minutes. In the last few minutes, lightly toast the buns. • While burgers are cooking, mix Dijon mustard with paprika. • Spread olive herb mixture on one side of bun. Top with patty, a slice of Jarlsburg cheese, and 2 slices of smoked ham. Spread mustard mix on top bun and place bun on top of ham. Oil grill. Place burgers back on grill and weight them down with a heavy pan. Grill 2-4 minutes. Flip. Grill an additional 2-4 minutes, or until cheese melts and bread has grill marks.