The Havana Nights 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.


Jicama Slaw
Juice from one lime
1 teaspoon salt
1.5 tablespoon apple cider vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/3 teaspoon finely chopped and seeded chilis
1 large jicama, thinly julienned
¼ cup paper thin cut red onions
2 pounds ground chuck
½ cup diced red onion
2 teaspoons salt
1-2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons cinnamon
1/2 cup chopped raisons
Vegetable oil for grill
Grilled plantains
3 ripe yellow plantains, unpeeled (about 8-9 inches long)
3 tablespoons melted butter
3 tablespoons brown sugar
2 teaspoon cinnamon
2 tablespoon fresh lime juice
1/3 teaspoon finely chopped and seeded chilis
Cuban bread rolls Olive Oil



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make jicama slaw, combine the lime juice, salt, apple cider vinegar, olive oil, cilantro and chilis in a medium bowl and whisk until fully mixed. Add in julienned jicama and the onions. Set aside. To make the patties, combine the ground chuck, diced onions, salt, pepper, cumin, cinnamon and raisons 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 rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. To grill the plantains, cut the plantains lengthwise and then crosswise, forming four quarters each. Melt butter in a fireproof sauce pan on the grill. Add sugar, cinnamon, lime juice and chilis and whisk until fully mixed. Brush plantains with this mixture and grill until marks begin to form, approximately 4 minutes. Turn plantains, brush with more butter mixture and grill until soft, approximately 4 more minutes. Split and lightly toast rolls on the grill To assemble the burgers, drizzle olive oil over the cut sides of the rolls. On each roll bottom, place grilled plantains cut to fit the roll if necessary, patty and equal portions of the jicama slaw. Add the roll tops and serve. Makes 6 burgers