I close my eyes and imagine… my all-time favorite panini sandwich combined with a juicy, grilled-beef patty (see video), hugged with melted swiss cheese. I savor each bite, taking in the layers of smoked ham, crispy dill pickles, a slather of mayo, mustard, and softened butter to brush on the bread before grilled on the Bull BBQ. Easy to make, but packed with a ton of flavor!
This week on the menu – The Cuban Burger. Simple comfort food, enough said. What is great about this recipe is that it uses up leftover ham from the Easter holiday so no food goes to waste. If you don’t have leftover ham, not to worry. Head to the deli section and sliced ham is always on sale after the holiday. I threw in my personal twist on this classic sandwich, creating a burger your family and friends will love!
Traditionally, the Cuban sandwich is placed on a panini press, squeezing all the delicious layers down on one another, creating the perfect hot sandwich in my book! My twist, taking the layered ingredients from the Cuban, adding a grilled beef patty, and placing it on the Bull BBQ. I then place Bull’s preheated cast iron rectangular grill press on top of the burgers. The Bull cast iron grill press is designed to speed up cooking times and to give your food maximum contact with the grilling surface. The heavy cast iron press uniquely cooks from the top and bottom at the same time. The end result, a delicious Cuban burger oozing with flavor and a crunchy texture that will have everyone asking for the recipe!
- If you do not own a rectangular grill press, I suggest using a heavy cast iron skillet or brick wrapped in foil, which works just as well. Important: In order for grill marks to form on the other side of the bun, the hamburgers must be carefully flipped over halfway through. Place the pan or brick back on top of the burgers to finish.
- I used classic mustard for this recipe. Feel free to experiment with dijon or even a hot mustard, giving this burger a kick!
- This recipe calls for hamburger buns to top the burger. In the past, I have used sliced sourdough bread, which works great. Have fun interchanging different bread options to customize your perfect Cuban burger.
- 2 pounds ground chuck
- Salt and freshly ground black pepper
- 8 slices Swiss cheese
- 4-8 thinly sliced smoked ham
- 3 dill pickles, sliced ¼” thick
- ½ cup mayonnaise, good quality
- ¼ cup mustard
- 4 soft, hamburger buns
- 4 tablespoons butter, room temp
- To Cook the Burger: Preheat the Bull grill on high heat for 15 minutes. Meanwhile, form the beef into 4 equal sized patties. Season with salt and pepper. To grill, cook for 4-5 minutes on each side until done. Use Bull's long handle spatula to flip with ease! Once finished, remove from the heat onto a platter, cover with foil and set aside.
- Burger Assembly: Create a workspace by placing parchment paper on top of a large sheet pan. Open the hamburger buns and carefully brush a light layer of butter on the outside of both ends. Place the buns down on the lined sheet pan and slather both inside buns with mayo and mustard. Place the sliced ham on the bottom layer of the burger buns and top off with a slice of cheese. Next, place the cooked burger on top of ham/cheese layer followed by the sliced pickles. Add the final layer of sliced cheese. To finish, place the top burger bun on top of the final layer of cheese and the burgers are ready to grill!
- To Grill: Reduce the heat to low. Preheat the grill press on the bbq for 5 minutes, till hot. Use the Bull dual handle mega monster brush to remove any residue from the grill grates. Oil the grill grates before placing the burgers down. Carefully place the burgers down onto the grill. Put on the Bull pit mitt to avoid burning your hand when placing the hot grill press on top of the burgers. With the lid open, allow the burgers to grill for 2-3 minutes. Next, close the lid and grill for 2 more minutes. This allows the cheese to melt and final grill marks to form. Eat immediately and enjoy!
♥ Chef Amy