You guys! It’s National Burger Day! This is like the best day ever. I’m betting a bunch of you made standard burgers and dogs for your Memorial Day cookouts. If you used prefab frozen burger patties, I just don’t want to hear about it. I’m sure it was wonderful. But now that you’ve gotten the usual stuff out of your system, you can start going crazy with your burger love to get you through the summer.
Today I made you Cuban Burgers inspired by the Cuban sandwich that I hear is so popular in Miami. I left the pickles off of mine because Geoff and I both hate them, but if you want to keep this more in line with tradition, you should pile them on. Do what you must.
This recipe starts with your favorite burger, then gets layered with thin slices of ham and Swiss cheese (and pickles if you must). The whole thing goes into a ciabatta roll slathered with mayo, mustard, and a dash of cayenne. Then the fun begins. Just like the sandwich, these burgers get squished. The whole thing gets wrapped in foil, then it’s back into the pan with a cast-iron skillet or a brick to add weight. When you unwrap it, it’s all smashed to gooey perfection.
Here in Honolulu, it rained the entire long weekend, but we still have plenty of grilling days ahead of us. Here’s to Burger Day, my friends. Live it up!
- 1 pound ground beef, seasoned to your liking and divided into four burger patties
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 4 ciabatta rolls, split
- 8 slices thin deli ham
- 4 slices Swiss cheese
- Cook your burgers in your favorite way and just shy of the normal level of doneness you'd like. These are going back on the heat, so you don't want them overcooked. I cooked mine in a skillet because it was raining, but do what you want.
- In a small bowl, stir together the mayo, mustard and cayenne. Spread this mixture onto each of your rolls.
- Place a burger on the bottom half of your roll, add two slices of ham and a slice of cheese, then add the top of the roll. Tightly wrap each burger in foil.
- Place the foil-wrapped burgers back over your heat source over medium low heat. (Mine got a bit too "crispy" on the bottom, so make sure you're heat's not too high). Place a heavy object such as a cast-iron skillet or a brick on top of your burgers to smash them down. Cook under the weight for about 3 minutes per side.
- Unwrap and feed to all your hungry friends. Maybe have some mojitos on hand.