El Cubano (sorta)

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I went to the University of Denver. There was a sandwich shop around the corner from my dorm that made the best Cubano sandwich. Spent many a day there with friends, “studying”. They have shut down since my days at DU. This is my tribute to them for giving me life long memories. Go Pioneers!!


2 pounds ground chuck (20%)
1 large onion, grated
½ cup Garden Salsa Sun Chips, crushed
1 teaspoon salt
½ teaspoon black pepper
6 eggs
1 ripe tomato, chopped
¼ cup Gouda cheese, grated
¼ cup butter
Vegetable oil
6 soft Kaiser rolls
½ cup Dijon mustard
12 slices Swiss cheese
6 slices prosciutto
12 bread and butter stacker slices



Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To make the patties, combine the chuck, onion, Sun Chips, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

To prepare the eggs, whisk eggs, tomato and Gouda as if you were making an omelette. Set aside.

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, 5-7 minutes on each side. When the burgers are done, remove from heat.

Heat a large, heavy nonstick fire-proof skillet on the grill. Melt the butter. Add the egg mixture and cook until soft scrambled.

To assemble the burgers, spread a liberal amount of Dijon on both sides of each bun. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, followed by a slice of prosciutto, another slice of cheese, scrambled eggs and 2 pickle stackers. Add the bun tops. Wrap the burgers in aluminum foil and place on grill. 30 seconds on each side just enough for the cheese to melt. Remove from heat and serve.

Makes 6 burgers