Cubana Pork Burgers

Name: Cubana Pork Burgers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 118.29 ml canned black beans, rinsed and drained; 59.14 ml chopped dill pickle; 59.14 ml chopped sweet gherkin; 78.78 ml chopped red onion; 29.58 ml freshly squeezed lime juice; 29.58 ml chopped cilantro; 59.14 ml mayonnaise; 11.09 ml spicy brown mustard; 226.79 g lean smoked ham; 118.29 ml canned black beans, rinsed and drained; 1-2 dried chipotle chile, softened in hot water and seeds removed; 1 garlic clove, minced; 226.79 g ground pork; 4.92 ml chili powder; 2.46 ml ground cumin; 0.61 ml salt (or to taste); 4 crisp-crust round buns, split; 85.04 g sliced monterey jack cheese; 4 bibb lettuce

Submitted by ratherbeswimmin

"Second prize winner of the 1997 Build a Better Burger contest. By Gloria Piantek, Skillman, New Jersey."

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Ready In:: 55mins
Ingredients:: 19
Serves:: 4

ingredients

Cuban Pickle Salsa
118.29 ml canned black beans, rinsed and drained
59.14 ml chopped dill pickle
59.14 ml chopped sweet gherkin
78.78 ml chopped red onion
29.58 ml freshly squeezed lime juice
29.58 ml chopped cilantro
Spicy Mustard Spread
59.14 ml mayonnaise
11.09 ml spicy brown mustard
Patties
226.79 g lean smoked ham
118.29 ml canned black beans, rinsed and drained
1-2 dried chipotle chile, softened in hot water and seeds removed
1 garlic clove, minced
226.79 g ground pork
4.92 ml chili powder
2.46 ml ground cumin
0.61 ml salt (or to taste)
4 crisp-crust round buns, split
85.04 g sliced monterey jack cheese
4 bibb lettuce

directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the salsa: combine all the salsa ingredients together in a bowl; mix well.
Cover and refrigerate until ready to serve.
To make the spread: combine the mayonnaise and mustard together in a small bowl; blend well; cover and refrigerate until ready to serve.
To make the burgers: Chop the ham in a food processor; add in the beans, chiles, and garlic; process until finely chopped.
Transfer mixture to a large bowl; add in the pork, chile powder, cumin, and salt.
Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 4 equal portions; form the portions into patties to fit the buns.
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—4-5 minutes on each side for medium.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
During the last 2 minutes of cooking, top the patties with the cheese to melt.
To serve the burgers: spread the mustard mixture over the cut sides of the bun tops.
On each bun bottom, spread a layer of salsa; then top with a lettuce leaf, a patty, and more salsa.
Add the top buns and serve.