Pressed MediaNoche Burgers with Cumin Lime Aioli
Cumin Lime Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1/8 teaspoon red pepper flakes
1/2 teaspoons salt (also used in patties)
1/2 teaspoon fresh garlic â€“ minced (also used in patties)
2 pounds lean ground pork
2 teaspoons salt (also used in Cumin Lime Aioli)
1 teaspoon ground black pepper
1 teaspoon fresh garlic â€“ minced (also used in Cumin Lime Aioli)
1/2 teaspoon coriander seed
1/4 cup Sutter Home Pinot Grigio
Vegetable oil for brushing on the grill rack
6 ounces deli ham, sliced very thin
9 ounces Swiss cheese, sliced
6 Challah rolls, split
1 cup shredded lettuce
18 dill pickle slices
1 tablespoon butter, softened
Preheat the gas grill to medium-high, approximately 400 degrees.
To make the Cumin Lime Aioli, add the mayonnaise, lime juice, ground cumin, red pepper flakes, salt and garlic in a small bowl and mix together using a small whisk. Keep chilled until ready to assemble burgers.
Begin making the patties by combining the ground pork, 2 teaspoons salt, ground black pepper, garlic, coriander seed and Sutter Home Pinot Grigio in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, and cook each side 6 to 8 minutes, or until internal temperature reaches 165 degrees F. when tested with a quick-read thermometer. During the last few minutes, top each patty with 1 ounce of ham and 1-1/2 ounces of Swiss cheese. Cook covered, until cheese is melted. Reduce grill heat to low.
Assemble the burgers before pressing. First, spread the Cumin Lime Aioli on the cut side of each roll top and bottom. Place a mound of shredded lettuce over the Cumin Lime Aioli, on the bottom cut side of each roll, followed by 3 pickle slices and a patty with the ham and melted cheese on top, and add the roll tops. Lightly spread butter over the outside of each roll top and bottom.
Return the assembled burgers to the grill rack; arranged closely together in a circle. To press, panini-style, place a heavy fireproof pan, such as a cast iron skill skillet, over the top of the burgers. If not effectively pressing the burgers, add extra weight, such as a brick or bag of flour, to the inside of the skillet. Allow to press, with the grill cover open, 2 to 4 minutes, or until roll bottoms are browned and slightly crispy. Remove the skillet, carefully turn the assembled burgers over and repeat this process. Once the burgers have been pressed on both sides, serve and enjoy.
Makes 6 burgers