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Category: specialties
Prep Time: Cook Time: Total Time:
2 cups fresh white bread crumbs
1/2 cup milk
1 pound 5 ounces well-trimmed, coarsely ground beef
7 ounces ground pork
1 egg, lightly beaten
1 onion, peeled, finely chopped
1 garlic clove, crushed
1 tablespoon light soy sauce
2 teaspoons tomato ketchup
1 teaspoon Worcestershire sauce
Pinch of paprika
Salt and freshly ground black pepper
Vegetable or sunflower oil for cooking
8 small burger buns, split
1 cup shredded iceberg lettuce
1 peeled, stoned avocado, diced
2 tablespoons chopped fresh cilantro
1 cup diced fresh pineapple
1 small chopped red onion
Juice of 2 limes
1/4 cup olive oil
2 tablespoons maple syrup
Assemble salsa:
Combine all the ingredients together in a bowl, mix thoroughly. Leave for the flavors to meld.
1. Soak the bread crumbs in the milk for 5 minutes, or until all the liquid is absorbed. In a bowl gently combine both meats with the bread crumbs. Add all the remaining ingredients, mix well together, but do not overwork. Place in the refrigerator for one hour.
2. Divide the mix into 8 small, evenly sized burgers, brush liberally with the oil.
3. Heat a chargrill or pan grill until very hot, add the burgers and cook for 2 to 3 minutes on each side, or longer if preferred.
4. Toast the buns; top the bases with the shredded iceberg, followed by the salsa.
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Cuban Burger
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Category: specialties
Prep Time: Cook Time: Total Time:
2 cups fresh white bread crumbs
1/2 cup milk
1 pound 5 ounces well-trimmed, coarsely ground beef
7 ounces ground pork
1 egg, lightly beaten
1 onion, peeled, finely chopped
1 garlic clove, crushed
1 tablespoon light soy sauce
2 teaspoons tomato ketchup
1 teaspoon Worcestershire sauce
Pinch of paprika
Salt and freshly ground black pepper
Vegetable or sunflower oil for cooking
8 small burger buns, split
1 cup shredded iceberg lettuce
1 peeled, stoned avocado, diced
2 tablespoons chopped fresh cilantro
1 cup diced fresh pineapple
1 small chopped red onion
Juice of 2 limes
1/4 cup olive oil
2 tablespoons maple syrup
Assemble salsa:
Combine all the ingredients together in a bowl, mix thoroughly. Leave for the flavors to meld.
1. Soak the bread crumbs in the milk for 5 minutes, or until all the liquid is absorbed. In a bowl gently combine both meats with the bread crumbs. Add all the remaining ingredients, mix well together, but do not overwork. Place in the refrigerator for one hour.
2. Divide the mix into 8 small, evenly sized burgers, brush liberally with the oil.
3. Heat a chargrill or pan grill until very hot, add the burgers and cook for 2 to 3 minutes on each side, or longer if preferred.
4. Toast the buns; top the bases with the shredded iceberg, followed by the salsa.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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