Spicy Layered Cuban Hamburger

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.


2 pounds fresh ground chuck
3/4 pound fresh ground pork
1/4 pound Chorizo sausage (uncooked Latin style removed from casings and rechopped)
1/4 cup Soy sauce (divided)
2 tsp Paprika
2 tsp Kosher salt
2 tsp ground black pepper (mixed and divided)
2 eggs (divided)
1 cup Panko Japanese bread crumbs (divided)
2 large sweet onions chopped medium and reserved
6 extra large hamburger buns



Using a separate bowl, mix beef with 1/2 soy sauce, one egg, 1/2 seasonings and 1/2 bread crumbs. Mix well, forming into 6 equal sized balls. In another bowl, add ground pork, Chorizo, 1/2 soy sauce, 1/2 seasonings, one egg and 1/2 bread crumbs. Mix well and form into 6 equal sized patties.

Patties: Using the bottom portion of a Rubbermaid # 2 (5 1/2 inch) plastic food container, place a beef ball. Using your fingers, pat meat down, being careful to spread evenly to the edges. Top with a pork/Chorizo ball and pat down until compact. Dump the patty onto a cutting board. Use the ruler to compact, shape and size the patty into an approximate 5 1/2 inches by 1/2 inches patty. Do this for all 6 patties. Cover with plastic wrap and chill for one hour.

Grilling: Preheat a gas grill to a medium hot fire. Prior to heating spray grill rack with a non stick spray. Place patties on the grill with the pork/Chorizo side down. Cook for about 4-5 minutes before turning to the beef side. Cook for another 3-4 minutes until medium done. Check as needed for doneness and to prevent surface burning.

Assembly: Place burger on bottom half of the bun. Top burger generously with chopped onions. Add bun top and serve.