Hav-a-Tampa Cubano Garlic Bread Burger with Mojo Mayonnaise

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Mojo Mayonnaise:

1 clove garlic, crushed
½ teaspoon sea salt
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
2 tablespoons minced red onion
1 cup mayonnaise

Garlic Bread:

½ teaspoon mashed garlic
4 tablespoons salted butter
1 tablespoon extra virgin olive oil
2 loaves Cuban bread: each loaf cut into 3 pieces; totaling 6 sandwich rolls

Hav-a-Tampa Ybor City Cubano Burgers:

2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon achiote powder
2 teaspoons sea salt
1 teaspoon cracked black pepper
2 oz. fresh chorizo, casings removed, finely chopped
2 tablespoons fresh lime juice
1½ lbs. fresh ground beef chuck
½ lb. fresh ground pork

Olive oil for brushing the grill
½ lb. shaved Virginia ham
6 slices aged baby Swiss cheese
12 slices Vlasic Zesty Dill Stackers (or your favorite brand of dill pickles, sliced lengthwise)


Preheat the grill to medium high heat or 450 degrees.

For the Mojo Mayonnaise:

In a mortar and pestle, work the garlic and sea salt into a paste. Add the lime and orange juice; mix together and scrape into a small bowl. Fold in the red onion and mayonnaise. Cover and set aside.

For the Garlic Bread:

When the grill is at temperature, melt the garlic, butter and olive oil in a small, grill proof skillet and sauté until it starts to bubble. Remove pan from heat and brush the garlic butter on the inside of each slice of the Cuban bread. Place each slice of the Cuban bread – butter side down and grill until lightly browned. Remove bread from grill and place each roll, open-faced onto 6 serving plates; cover with a cloth until burgers are ready to assemble.

For the Hav-a-Tampa Ybor City Cubano Burgers:

In a mortar and pestle, work the garlic, cumin seeds, oregano, parsley, achiote, salt and pepper into a paste-like consistency. Add the chopped chorizo and blend together. Scrape the paste into a non reactive bowl, mix in the lime juice. Break up the ground chuck and pork over the seasoning and gently, but thoroughly mix together. Don’t overwork the meat mixture. Shape into 6 – ½ inch burgers.

Brush grill rack with the olive oil and cook burgers until brown on the bottom; about 3 minutes. Turn burgers over and continue to grill for another 3 minutes or until medium temperature or longer if preferred. Meanwhile, divide the shaved ham into 6 “patties” and grill quickly on each side; remove from heat and place on top of each of the burgers. During the last minute of cooking, place a slice of Swiss cheese on top of the ham topped burgers; shut the lid to the grill so the cheese can melt. Remove burgers from grill and let rest on a plate.

On top of each Cuban bread bottom; lay 2 slices of pickle; criss-crossing the bun. Place the burger on top of the pickles and then top each with a dollop of the Mojo Mayonnaise and place the top roll on top of each burger and serve immediately.