Cuban Pork Burgers

(My Favorite Burger)

Makes 4 burgers

• 1 pound lean ground pork
• 1 tsp dried oregano
• 3/4 tsp kosher or sea salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Toppings:

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 4 French sandwich rolls, each about 4 1/2 inches long, split
• 2 tbsp Dijon mustard
• 8 slices Swiss cheese, each about 1 oz
• 8 slices Black Forest deli ham
• 16 dill pickle chips
• 8 tbsp Bacon Jam

To Make:

1. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a grill-proof griddle.

2. Mix the patty ingredients, and then gently form 4 oblong patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide and 2 inches long in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

3. In a skillet over medium heat, melt the butter. Add the garlic and cook until lightly browned, 3-4 minutes, stirring occasionally. Remove from the heat.

4. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness (160°F), 8 to 10 minutes, turning once.

5. Spread the cut sides of the rolls with the mustard. Top the bottom half of each of each roll with a slice of cheese, two ham slices, a patty, 2 tbsp Bacon Jam, 4 pickle chips and one more slice of cheese, and the top half of the roll.

6. Brush the burgers on both sides with the garlic butter, and put a sheet pan on top of the burgers. Weigh the sheet pan with 2 bricks wrapped in foil.

7. Grill over direct medium heat, with the lid closed, until the rolls are toasted and the cheese is melted, 2-4 minutes, turning once. Serve immediately.

Serving Suggestion:

Tropical Fruit salad with Honey and Lime

Chef John's Bacon Jam

Recipe by: Chef John credit http://allrecipes.com

"This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon." 

 

• 1 1/2 pounds bacon, chopped
• 2 teaspoons butter
• 4 large yellow onions, diced
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup sherry vinegar
• 1 1/2 teaspoons fresh thyme leaves, divided
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup water
• 2 teaspoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil

To Make:
 

1. Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.  

 

2. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.

 
3. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.

 
4. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.