Mojito Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Garlic-Lime Aioli:
1 cup mayonnaise
3 garlic cloves, minced
1 lime, zested and juiced (reserve the zest for Cilantro Butter) Kosher salt
Freshly ground black pepper
Cilantro Butter:
1 stick unsalted butter, room temperature
3 tablespoons cilantro, chopped
Zest of 1 lime
Kosher salt
Freshly ground black pepper
Caramelized Rum Plantains:
4 tablespoons unsalted butter
3 tablespoons turbinado sugar
2 black (ripe) plantains, peeled and cut into ¼ inch slices on a diagonal
1/2 cup white rum
2 pounds ground chuck
2 teaspoons turbinado sugar
2 garlic cloves, minced
4 green onions, finely chopped
3 tablespoons mint, finely chopped
2 teaspoons kosher salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 (3 by 4 inch) pieces Cuban bread, halved lengthwise
6 iceberg lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the garlic-lime aioli, combine the mayonnaise, garlic, and lime juice in a bowl and mix well. Season, to taste, with salt and pepper. Refrigerate until serving. To make the cilantro butter, combine the butter, cilantro, and lime zest in a food processor. Process until well combined. Season, to taste, with salt and pepper. Remove the mixture to a small bowl and refrigerate until serving. To make the caramelized rum plantains, add the butter and sugar to a large fireproof non-stick skillet and cook on the grill until the sugar is caramelized, about 3 minutes. Add the plantains and cook on each side for about 2 minutes. Add the rum and cook until the flame dies out (if there is no flame, then light it with a match). Transfer the plantains to a plate and set aside. To make the patties, combine the beef, sugar, garlic, green onions, mint, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pieces of Cuban bread. Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, brush the cut sides of the Cuban bread with a generous amount of cilantro butter and place, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of garlic-lime aioli on the top of each patty. On each Cuban bread bottom, place 3-4 slices of caramelized rum plantains, a patty (with aioli on top), and a leaf of iceberg lettuce. Add the Cuban bread tops and serve. Enjoy the tropical tastes of the Mojito Burger!! Makes 6 burgers.