Ybor Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I live in the Tampa Bay area which is the home to Ybor City, an old Cuban enclave, filled with the rich history of the Cuban heritage, cuisine, and culture.This burger gets it


2/3 cup mayonnaise
1/4 cup scallions (green part only), sliced thinly
4 T. canned green chilies, chopped
1-1/2 T. honey
1 tsp. ground cumin
pinch of salt
1-1/2 lbs. ground sirloin
3 slices packaged precooked bacon, finely chopped
1/2 cup canned black beans, rinsed, drained, & chopped
2 cloves finely minced fresh garlic (use garlic press)
1 tsp. salt
1 tsp. black pepper
one or two small red onions, thinly sliced
one ripe mango, thinly sliced
6 small boston lettuce leaves, rinsed & patted dry
one loaf cuban bread


Mix mayoannise, scallions, half of the green chilies, honey, cumin and pinch of salt in a small bowl. Set aside. Put ground sirloin in a large bowl and break apart with fork. Sprinkle in bacon, black beans, the remainder of the green chilies, garlic, salt and pepper and mix gently (do not overmix). Cut ends from loaf of cuban bread and cut six 4″ pieces, slice each piece in half lengthwise. Divide beef mixture into six equal portions, and shape into oblong patties to approximately fit bread slices. Grill patties over medium high heat for 2-1/2 minutes per side or to desired doneness. Place bread halves on grill cut side down for (approx) last 30 seconds of cooking time. Remove all from grill. Spread mayonnaise mixture on each slice of bread, place one cooked pattie on each bread bottom, top with sliced onion, sliced mango, boston lettuce, then top with remaining bread slices. Serves six.