Cuban Pork Burgers

Okay, we’re probably on our last legs of summer. Time to fire up the barbecue for one last fling with these Cuban Pork Burgers. Juicy pork patties smothered with a slew of sensational salty, savory toppings including melty Swiss cheese, crispy bacon and a spicy mojo sauce. Is your mouth watering yet? It should be because these burgers are staggeringly delicious.

Cuban Pork Burgers
Serves 6

Ingredients
For the patties:
2 pounds ground pork
2 ½ teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon sage
1 ¼ teaspoons onion powder
¼ teaspoon black pepper
5 garlic cloves, minced
1 ½ teaspoons lime juice

For the Mojo:
1/3 cup sour orange juice*
3 cloves garlic, minced
1 ¼ teaspoons oregano
1 ¼ teaspoons cumin
1 ¼ teaspoons coriander
1 teaspoons parsley
1 ½ teaspoons cilantro
2 teaspoons xanthan gum*

Directions
For the patties: In a mixing bowl combine all ingredients and mix until everything is thoroughly incorporated. Separate the meat into six 5 oz. balls. Flatten the balls into a patty shape.

Heat up a grill or large skillet with about a 1 tablespoon of vegetable oil in the bottom of the pan, and cook burgers about five minutes on each side until cooked through.

For the mojo: In a blender combine all ingredients and blend on medium speed. Add xanthan gum slowly until the liquid begins to thicken. Refrigerate until needed.

Building the Burger:
2 teaspoons Dijon
1 teaspoon mayo
1 sliced cornichon
1 1/2 tablespoon sliced pickles
1 slice Swiss cheese
1 slice cooked bacon, cut in half
2 tablespoons coarsely chopped cilantro
1 tablespoon orange zest
1 hamburger bun
2 tablespoons mojo sauce (from above)
1 Cuban patty

Assembling the burger: Slice the bun in half and toast. On the bottom spread Dijon mustard and mayo.

Melt the Swiss cheese over the top of the burger and top with bacon. Place burger with cheese and bacon on top of bottom bun with mayo and Dijon.

In a mixing bowl place pickles and cornichons and toss with mojo sauce. Place on top of burger. Top the burger with the chopped cilantro and orange zest. Serve.

Shopping note: Sour orange juice can be found in specialty Mexican markets. I didn’t have any, so I used regular orange juice and added a couple of squirts of lime juice to it. Xantham gum is a food thickener. Many online food store sell it. I didn’t have any, so I dissolved about 1 teaspoon of cornstarch in some water, and added it to the mojo sauce.