Pressed Cuban-Style Burger

Go for a jaunt down New Orleans way with grilled cheese and multi-meats.

  • Preparation Time10 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
450g beef mince
Salt and freshly ground black pepper
120g best quality mayonnaise
3 cloves roasted garlic, pureed
70g Dijon mustard
4 baps
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into ½ cm thick slices
Form the meat into 4 (1/2cm thick) burgers. Season the meat with salt and pepper on both sides and cook in a sauté pan over high heat to medium doneness, about 2 to 3 minutes per side.

Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bap with mayonnaise and mustard.

Place a slice of cheese on the bottom portion of each bap, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the baps over the pickles and cook on a sandwich press or wrap the burgers in aluminium foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.

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