Havana Burgers with Mojo Mustard Relish

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 cup Grey Poupon spicy brown mustard
1/2 cup coarsely diced dill pickle
1 garlic clove, finely chopped
1-1/2 lbs. ground pork
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
Vegetable oil, for brushing grill rack
6 slices baby Swiss cheese
6 round Portuguese hoagie rolls, split
12 slices fully-cooked bacon
6 romaine lettuce leaves
6 tomato slices



Heat a gas grill to medium-high. To make the relish, combine mustard, pickles and garlic in a bowl. Set aside. To make the patties, mix the ground pork, salt, pepper and cilantro just until blended. Do not overmix. Shape the mixture into six equal patties. Brush the grill rack with oil. Grill patties for 5 to 6 minutes. Turn the patties over and grill for another 5-6 minutes until internal temperature reaches 160 degrees. During the last few minutes, place a slice of cheese on each patty; place the rolls, cut side down on the grill rack to toast lightly; place the bacon in a fireproof skillet on grill rack just to heat through. To assemble burgers, place one patty on each roll bottom, spread an equal amount of the relish mixture over each patty. Top each with two slices of bacon, one lettuce leaf, and a tomato slice. Place roll top on each and serve.