This Cubano-style burger incorporates ham, Swiss, and a pickle into the mix for a riff on a classic Juicy Lucy Burger, where the cheese is cooked inside the meat.
Introducing my Juicy Lucía: a fusion of Minneapolis’ favorite burger, where the cheese is cooked inside the meat, with the classic Cubano, a Cuban-American staple. First I seasoned ground pork with the citrusy and garlicky flavors of mojo marinade, traditionally used for slow-roasted pork shoulder. A slice of Swiss cheese, the Cubano's signature cheese, is nestled inside the patty before cooking.
Optionally, sear the ham slices in the preheated skillet. Line a baking tray or large plate with parchment paper. Divide the chilled burger mixture into 8 equal portions . Use a kitchen scale for accuracy if possible. Working with one portion at a time, split the meat in half. Flatten one half in your hand and place a cheese square in the middle. Top with the remaining meat and gently press the edges to seal, ensuring the cheese is fully enclosed. Shape the meat into a 4-5 inch patty.
Burger Summer Sunday Dinner Ham Fourth Of July Swiss Cheese Serves A Crowd
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