Moon Over Miami Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Mojo Sauce:
12 garlic cloves
1 small yellow onion
Juice from 2 medium limes
Juice from 1 small sour orange
1/4 cup olive oil
1 medium jalapeño, diced and seeded
1/2 cup fresh cilantro leaves
1 teaspoon cumin
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper

Mojo Mayonnaise:
1 cup mayonnaise
1/3 cup Mojo Sauce (recipe above)
1/2 tablespoon orange zest

1 1/2 pounds ground chuck
1/2 pound ground pork
3/4 cup Mojo Sauce (recipe above)
1 cup cooked black beans
1 garlic clove, minced
1 medium jalapeño, finely chopped
1 tsp fresh basil, finely chopped
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper

1 cup vegetable oil
2 ripe plantains
6 Cuban rolls, split


Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the Mojo Sauce, place the garlic cloves, yellow onion, lime juice, sour orange juice, olive oil, jalapeño, cilantro, cumin, smoked paprika, salt and pepper in a mini food processor. Process until smooth. Set aside.

To make the patties, in a large bowl combine the ground chuck and pork, the previously made Mojo Sauce, and the black beans, minced garlic, jalapeno, basil, smoked paprika, salt and pepper. Gently but thoroughly mix together and shape the mixture into 6 patties to fit the Cuban rolls. Cover loosely with plastic wrap and set aside.

To make the Mojo Mayonnaise, whisk the mayonnaise, the previously made Mojo Sauce and the orange zest together in a small bowl. Cover with plastic wrap and set aside.

To make the plantains, pour the oil into a large, deep, heavy fire-proof skillet. Heat on the grill until the temperature reaches 325 degrees. Cut the plantains diagonally into pieces, not more than 1/4″ thick. Place in the oil and fry until brown, also flipping to brown the other side. Remove from skillet, sprinkle with salt, cover with plastic wrap and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until done to preference, 4-6 minutes on each side for medium. During the last 2 minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of the Mojo Mayonnaise over the cut sides of the buns. On each roll bottom, place a grilled patty, then an equal portion of cooked plantains. Add the roll tops and serve.