Cuban Juicy Burgers
Submitted by happyhousewomen
Cuban sandwich meets burger: ground chuck patties stacked with Swiss cheese, smoked ham, dill pickles, roasted garlic mayo, and Dijon, then pressed on the grill until flat and crispy.
YIELD
4 servingsPREP
14 minCOOK
10 minREADY
25 minTake everything you love about a Cuban sandwich and build it around a thick, juicy burger. That’s this recipe.
Ground chuck patties get grilled hot, then stacked with double Swiss cheese, a slice of smoked ham, dill pickles, roasted garlic mayo, and Dijon mustard. Wrap the whole thing in foil and press it flat on the grill with a heavy pan until the cheese melts, the bun crisps, and everything fuses together into one glorious, smashed bite.
It’s a Cuban press meets a backyard cookout, ready in 25 minutes.
Chef Tips
- Use ground chuck for the best fat content and flavor; leaner beef dries out on high heat
- Press the foil-wrapped burgers with a cast iron skillet or foil-wrapped brick for even compression
- Don’t skip the double cheese; one slice under the patty and one over the ham keeps everything melty and cohesive
- Slice the pickles thin so they don’t slide out when you bite in
Ingredients
Directions
Preheat the grill to high.
Form the meat into 4 (about ¼ inch thick) patties.
Season with salt and pepper on both sides.
Grill for 2 to 3 minutes on both sides for medium doneness.
When the burgers are done, remove from the heat and reduce heat to medium-low.
Meanwhile, add the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste, and mix well.
Spread both sides of each bun with mayonnaise and mustard.
Place a slice of cheese on the bottom, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices.
Place the top buns on top of the pickles, wrap the burgers in aluminum foil, and place them on the grill.
Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute.
Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese is melted and the bun becomes pressed and firm.
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