The Havana a Cuban style burger

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.


Sour Cream Chilli Sauce
2 cans (4oz) chopped green chilies undrained
¾ cup heavy cream
¾ cup sour cream
2 tablespoons minced cilantro

2 tablespoons fresh lime juice
4 tablespoons chili powder
2 tablespoons colavita olive oil
1 tablespoon minced garlic
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes
2 lbs ground beef

Black Bean and Hominy Relish
2 tablespoons colavita olive oil
1 small onions, thinly sliced and cut into rings
½ cup thin strips of red bell pepper
1 can (16oz) black beans, drained
1 can (15oz) white hominy, drained
1 can (15oz) yellow hominy, drained

Colavita olive oil for brushing on the grill rack

6 (3 by 4-inch) pieces of Cuban style bread halved lengthwise



Preheat a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high.

To make the sour cream chili sauce, puree green chilies in a food processor. Combine chilies and heavy cream in the cast iron skillet. Bring to a gentle boil. Add sour cream and cilantro. Set aside until assembly.

To make the patties, combine lime juice, chili powder, oil, garlic, cumin and red pepper flakes. Add ground beef. Form into patties and set aside.

For the black bean and hominy relish, in another cast iron skillet, combine onions and red pepper strips. Cook over medium about 3-4 minutes. Stir in black beans, white and yellow hominy. Cook 2-3 minutes or until just heated. Transfer relish to a large serving dish, cover with foil and set aside until ready to assemble.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook for 5-7 minutes per side.

To assemble the burgers, spread the sour cream chili sauce over the cut side of the bread. Add the patty followed by equal parts of the relish. Add the bread tops and serve.

Makes 6 tasty burgers