Toasty Cuban Burgers with Garlic- Lime Aioli

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.


Garlic Lime Aioli:
¾ cup Mayonnaise
½ teaspoon Dijon mustard
2 teaspoons dried oregano
1 teaspoon cumin
1 large clove garlic, finely grated with a Microplane zester
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, minced
1-1/2 pounds ground chuck
½ pound ground pork
1 teaspoon Dijon mustard
2 tablespoons sauvignon blanc
½ cup grated swiss cheese
1 teaspoon cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
Vegetable oil for brushing on grill
6 long sandwich rolls;
French style bread, split in half
12 slices swiss cheese
6 slices ham
6 slices sweet onion, paper thin rounds
2 tablespoons butter; room temperature
Heavy Duty Aluminum foil



Prepare a medium-hot fire in a charcoal grill with a cover or preheat gas grill to medium high. To make garlic lime aioli, combine mayonnaise, Dijon mustard, oregano, cumin, garlic, lime juice and cilantro and set aside. To make patties, combine ground beef and ground pork, Dijon mustard, sauvignon blanc, swiss cheese, cumin, oregano and salt in a large bowl. Mix well, handling meat as little as possible. Divide meat into 6 equal portions and form into elongated patties to fit sandwich rolls. Brush preheated grill with vegetable oil. Place patties on grill, cover and cook, turning once, 5-6 minutes on each side, until meat is no longer pink or registers 160 degrees with an instant read thermometer. When patties are fully cooked, remove from grill and cover to keep warm. Reduce grill temperature to medium. To assemble burgers, spread 1-2 tablespoons of garlic lime aioli on the cut side of the top and bottom roll. On each roll bottom, arrange 1 slice of cheese, a patty, ham, a second slice of swiss cheese and one onion slice, rings separated. Add top roll. Spread an equal amount of butter on the outside of the top roll and wrap tightly in heavy duty aluminum foil. Once burger is wrapped tightly, press to slightly flatten burger. Place foil packets back on grill. Cook for another 1-2 minutes per side to melt cheese and toast roll. Bread should be lightly browned and crispy on both sides. Peel back foil to expose half of the sandwich and serve.