There are very few shows that I actually watch with any regularity. Most times, I have to watch episodes that I've missed OnDemand. This past weekend, I missed the finale of Worst Cooks in America and was left waiting for the episode to appear. I love me some Bobby Flay.
He could cook for me anytime. I would not complain. When I was menu planning a few weeks ago, I had these hamburgers planned. Then life happened, and for whatever reason, this recipe was put on the back burner. Until yesterday. I am so sorry that I waited so long to make these burgers. They were completely delicious and quick to throw together. The roasted garlic mayonnaise and dijon mustard turn this into a burger that is truly divine. Even DJ gobbled it up! With the weather warming up enough to be grilling, this recipe is a nice little edition to any cooking repertoire.
I am looking forward to warmer temperatures this weekend and getting outside to get some work done. Hope that you have a wonderful weekend!
Cuban HamburgersSource: Bobby Flay
Ingredients
2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles
Directions
Preheat the grill to high. Form the meat into 4 burgers. Season with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat. Adjust temperature of grill to medium-low.
In a small bowl, mix mayonnaise and roasted garlic (more on this tomorrow), seasoning with salt and pepper.
Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun. Assemble the burgers by adding another piece of cheese, slice of ham, another slice of cheese, pickle, and cover with the top of the bun.
Wrap the burgers in aluminum foil and place on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid of the grill and cook an additional minute or two to melt the cheese and allow the flavors to meld.
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