Serves a Crowd
Juicy Lucía (Cubano-Inspired Juicy Lucy Burger)
- Prep time 1 hour 10 minutes
- Cook time 8 minutes
- Serves 8
Author Notes
Introducing my Juicy Lucía: a fusion of Minneapolis’ favorite burger, where the cheese is cooked inside the meat, with the classic Cubano, a Cuban-American staple. First I seasoned ground pork with the citrusy and garlicky flavors of mojo marinade, traditionally used for slow-roasted pork shoulder. A slice of Swiss cheese, the Cubano's signature cheese, is nestled inside the patty before cooking. The burger is then paired with the iconic combination of ham, pickles, and Dijon mustard, and pressed in butter after assembly to achieve the Cubano's signature look and texture. While potato bread stands in for the traditional Cuban bread, its similarity to Medianoche bread—a sweet, enriched bread used for a Cubano variation—adds another layer of inspiration. I promise this Juicy Lucía will be one of the best burgers you've ever had. —César Pérez
Ingredients
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FOR THE BURGER PATTIES:
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2 pounds
ground pork
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6
garlic cloves, grated
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2
sour oranges (naranja agria), zest and juice; OR 1 orange, zest and juice, plus 1 lime, zest and juice
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2 tablespoons
adobo seasoning
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2 teaspoons
fresh oregano OR 1 teaspoon dried oregano
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2 tablespoons
extra-virgin olive oil
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Salt & pepper to taste
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FOR THE DIJONAISE:
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1 cup
mayonnaise
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4 tablespoons
grainy Dijon mustard
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2
garlic cloves, grated
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2 tablespoons
pickle juice
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Salt and pepper to taste
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TO ASSEMBLE:
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8
potato bread rolls
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16
slices Swiss cheese, about 1 pound
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16
deli ham, about 1 pound
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Dill pickle slices
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Cooking spray, for spraying burgers before cooking
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Butter, for pressing the assembled burgers
Directions
- Make the burger mixture: In a large bowl, combine the ground pork, garlic, citrus juice and zest, adobo, oregano, olive oil, salt, and pepper. Mix gently by hand until just combined, being careful not to overmix. Cover and refrigerate for one hour.
- Make the dijonnaise: In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic, pickle juice, salt, and pepper. Set aside.
- Portion and Shape: As the meat is resting in the fridge, fold each slice of Swiss cheese in half twice to form small squares. Optionally, sear the ham slices in the preheated skillet. Line a baking tray or large plate with parchment paper. Divide the chilled burger mixture into 8 equal portions (about 4 ounces or 114 grams each). Use a kitchen scale for accuracy if possible. Working with one portion at a time, split the meat in half. Flatten one half in your hand and place a cheese square in the middle. Top with the remaining meat and gently press the edges to seal, ensuring the cheese is fully enclosed. Shape the meat into a 4-5 inch patty. Repeat with the remaining portions.
- Cook your burgers: Heat a large, heavy-bottomed skillet over medium-high heat. Lightly oil the skillet and the tops of the burgers with cooking spray. Working in batches, cook the burgers oiled-side down for 3-4 minutes per side, or until cooked through. Set aside and keep warm.
- Assemble and press the burgers: Split the burger buns and spread a generous teaspoon of Dijonnaise on each cut side. Place an eighth of the ham on the bottom bun, followed by a burger patty and pickle slices. Top with the other bun half. Melt a tablespoon or two of butter in the skillet. Add the assembled burgers and press firmly with a spatula for about a minute per side, or until the buns are golden brown and toasted. Transfer the burgers to a platter and enjoy them warm.
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