Cuban burgers with garlic mayo

This burger is great on the grill or campfire. A few friends of ours came over for dinner a few summers ago and they said they were bringing mojitos. I needed something to go with that but I just wasn't in the mood for a Cuban sandwich. After a little searching I found this Cuban burger. It's very easy to make and is a hit every time!

Cuban-style burgers on the grill
Picture from FoodNetwork.com
Bobby Flay, foodnetwork.com

2 lbs ground chuck
Salt and fresh ground black pepper
1/2 cup high-quality mayo - this is critical
3 cloves roasted garlic (see below for directions*)
1/4 cup dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4 inch thick - I used dill sandwich pickles

  • Preheat the grill, to high
  • Form meat into 4, 1/4 inch burgers
  • Season meat with salt and pepper on both sides
  • Grill for 2-3 min on both sides, for medium
  • Once burgers are done, remove from heat and reduce to medium-low
  • Spread garlic mayo and the mustard on both buns
  • Place a slice of cheese on the bottom of each bun
  • Then layer the burger, ham, more cheese, and the pickle on the bun
  • Wrap the burgers in foil and place on the grill
  • Use a heavy pan or brick and press on the burgers for 30 sec to 1 min
  • Cover the grill and cook for 1-2 more minutes, until cheese is melted

Roasted garlic mayo* 
  • Preheat oven to 400 degrees
  • Take 1 whole garlic bulb and peal off the outer layers of skin, but keeping all the cloves intact
  • Chop off the top 1/4 inch of the bulb
  • Place garlic in tin foil and drizzle in extra virgin olive oil
  • Wrap the garlic in a pouch, leaving room at the top
  • Roast for about 30-45 min, until golden brown - it's important to make sure this is roasted well enough, otherwise the flavor will be too mild in the mayo
  • Once roasted, take the pulp out of 3 cloves and puree
  • In a small bowl, combine the garlic and mayo
  • Season with salt and pepper

This garlic mayo is so good, it's like Franks Red Hots, "I put that sh*t on everything!". Also, if you make it a day ahead of time, it will all be sooo much better :-)

Why am I writing this a few summers after I originally made this?!?!? This is soo good I just kept assuming it was already on my blog.

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