Little Havana Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1- 14 1/2 oz can of no salt added diced tomatoes
1 tablespoon finely chopped fresh cilantro
Juice of 1 large orange
1 1/2 tablespoons of minced or finely chopper fresh garlic
2 tablespoons of finely chopped fresh oregano
3 teaspoons of salt
1 1/2 teaspoons fresh ground black pepper
1/2 cup corn oil
1 fresh plantain
1 1/2 pounds Angus chuck steak (not chopped)
1/2 pound pork Boston Butt 9 (not chopped)
1 tablespoon finely chopped fresh sage
1/4 cup Sutter Home Cabernet Sauvignon
6 slices of deli style smoked ham, medium slice
6 slices small eye Swiss cheese
2 large loaves of French bread



Light grill. Set to medium high heat. To prepare the Tomato Garlic Mojo, in a medium bowl combine the tomatoes, cilantro and the orange juice. Continue by adding 1 tablespoon of the oregano reserving the remaining tablespoon. Add 1/2 teaspoon of salt and 1/2 teaspoon of the pepper, reserving the remaining 2 1/2 teaspoons of salt and 1 teaspoon of pepper. Mix throughly. Set aside. To prepare the Fried Plantains, place medium skillet on the heated grill. Add the corn oil to the skillet. Thinly slice the plantains to an 1/8 of an inch slices. When wisps smoke appear from the oil add a third of the plantain slices. Cook until goldem brown and crisp turning once. Remove the fried plantains and set on paper towels to drain. Repeat until all the plantains are cooked. Season plantains with 1 teaspoon of salt. Remove skillet from the heat. To prepare the patties, cut the chuck steak and the Botton Butt into 1/2 inch cubes and remove any large pieces of fat. In a food processor add 1/5 of the meat. Using 2-second pulses, pulse 10 times on high. Remove meat to a large bowl. Repeat until all meat is ground. Add to the meat, the remaining garlic, the remaining oregano, the sage, Sutter Home Cabernet Sauvignon, the remaining salt and remaining black pepper. Gently mix. Form the mixture into 6 equal patties.Brush the grill with oil. place patties on the grill. Cook 4 minutes. Flip the patties. Place a slice of ham on each pattie. Place a slice of the Swiss cheese on the ham. Close the lid to the grill. Cook for 4 more minutes. Remove from grill. Trim the edges off the French bread and cut it into 6 pieces slightly larger than the patties. Then half the pieces to form a bun. Place the buns on the gill and grill each side about 1 minute or until toasted golden. To assemble the burger, place the patties on the botton slice of the bun, top the pattie with 2 tablespoons of the Tomatoe Garlic Mojo, top the mojo with 5-6 of the Fried Plantian chips. complete by placing the the top of the bun on the plantain chips. Enjoy!