I was born in Puerto Rico and moved to Long Island, NY when I was 7.Immediately I could see what a culturally diverse place it was. I got a chance to embrance the different flavors of these cultures and still enjoy a lot of our own caribbean tastes. Summertime, people got together at block parties and on one plate you could practically cover the globe. This burger uses a lot of caribbean flavors, and bits from other places as well. It
Ingredients for the Pork Burger:
1 3/4 lbs of ground Pork
1/2 cup plain bread crumbs
1/3 cup Goya Sofrito (frozen) – Let thaw before using
1 packet Goya Sazon (with achiote)
2 tbsp (heaping) of chopped Cilantro
1 medium sized Shallot – finely chopped
1/4 cup Chardonnay (Sutter Home)
1/6 cup Orange Juice (fresh squeezed preferred)
Kosher Salt & Pepper to taste (I prefer 1 tsp of salt and a couple of pinches of black pepper)
Ingredients for the burger fixin’s:
1 head of Green Leaf Lettuce (separate leaves)
2 Large Beefsteak Tomatoes (sliced)
1 Med sized Red Onion (sliced)
1 Lemon (to squeeze)
1/4 cup of *(saffron & achiote) Infused Oil
7 oz of **Chipotle-Mango Yogurt
12 deli slices of Swiss Cheese
18 deli slices of “thinly sliced” Virginia Ham
12 Sandwich slices of Kosher Dill Pickles
6 (sliced, brushed and toasted) Ciabatta Rolls (4.25″ to 5″ round or square) Brush all sides of the ciabatta slices (12 total) with the infused oil and place on a hot grill for 3-5 minutes. Press (with a heavy spatula) and toast to medium.
* Infused Oil:
1/4 cup Extra Virgin Olive Oil (I prefer Greek style Horio)
1 tsp Annato seeds
1 pinch of Saffron
to make Infused Oil: in a small sauce pan heat the oil with Annato seeds and saffron (do not bring to boil) until you see a rich red-orange color. Remove from heat and sieve into a ramekin.
7 oz of 2% Greek style plain Yogurt
1 Chipotle pepper (from a can of Goya Chipotle in Adobo Sauce) finely chopped with seeds in
1 tsp of adobo sauce from same can
2 tbsp of chopped cilantro
1/3 cup of diced Sweet Mango
Rhine from 1 whole large Lemon
to make Chipotle-Mango Yogurt: Combine all in a small bowl. Chill for at least 1 hour.
Makin’ the Burgers: Knead and fold into the meat all of the ingredients. (Please be sure that the meat is “right-out-of-the-frig” cold) Once you are sure that all the ingredients are evenly incorporated separate into 6 even sized balls (about a baseball size each) Then mold each ball into a patty that is 4.25 to 5″ in diameter (about the size of the rolls). Stack them by placing wax paper between each patty and chill in a cold cooler or refrigerator for at least 1 hour.
This is a good time to make the Chipotle-Mango Yogurt and the infused oil. Directions listed with the ingredients.
When ready to grill – remove from refrigerator – toss out the wax paper – and place on a hot grill.
(At home I use over medium heat a stove-top grill pan that I brush with the infused oil) Cook the burgers through (about 15-20 minutes) – without over cooking or charring. In the last 30 seconds of cooking add to each burger 2 slices of Swiss cheese.
It’s time to take it to the bun and add the fixin’s.
on plate place bottom roll (already pressed and toasted) Spread Chipotle Yogurt (to-coat) then place a few leaves of green leaf lettuce 2 slices of tomato and a full thin slice of the Red Onion. Squeeze a little lemon juice over top. Then place your cheese topped burger. Over the burger place 2 slices of pickle and 3 slices of ham. Finish off with the top bun and dig in.