Pressed Cuban-Style Burger
Don't be tempted to use fancy crusty bread here. Only soft rolls will
get the perfect crisp crust you want to play against the soft interior.
As for the meat, chuck is about 80 percent lean, which grinds to the
right texture for burgers. Note that you'll need a heavy pot or a couple
of bricks to press the burgers.
1 pound freshly ground beef, preferably chuck
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves garlic, roasted and puréed
4 hamburger buns
2 to 3 tablespoons Dijon mustard
8 thin slices Swiss cheese
4 thin slices ham
2 dill pickles, cut into 1?4-inch-thick slices
1. Heat your grill to high.
2. Form the meat into four burgers. Season all over with salt and
pepper. Grill the burgers until medium-rare, about 3 minutes on each
side. Remove from the grill and leave the grill on.
3. Combine the mayonnaise and roasted garlic in a small bowl and season
to taste with salt and pepper. Spread the cut sides of each bun with
garlic mayonnaise and mustard. Place a slice of cheese on the bottom of
each bun and a burger on top of the cheese, then top the burger with a
slice of ham. Add another slice of cheese, then the pickle slices. Cover
with the tops of the buns and wrap each burger individually in aluminum
4. Place the burgers close together on the grill and rest a heavy
skillet or a couple of bricks on top of them, pressing down if needed to
flatten them. Grill for 2 to 3 minutes until the cheese is melted. Serve