Recipe: Cuban Style Pork Burger

the appetizer:

Liven up your grill with Burgers by Sally Sampson, with recipes like Caramelized Onion and Chickpea Burgers; Cuban Style Pork Burger; and Chicken Diablo Burgers with Roasted Red Peppers.

Cookbook

Cuban Style Pork Burger

Makes 4 Burgers

Instead of adding the more commonly used lime zest for this group of flavors, I substituted grapefruit zest as a necessity and found when I later went back to the traditional combination that I preferred grapefruit!

1-1/2 to 1-3/4 pounds ground pork
1/4 cup chopped fresh cilantro leaves,
plus extra for garnish
2 garlic cloves or 4 caramelized garlic cloves
(page 9 of the book), finely chopped
1 heaping tablespoon dried oregano
1 tablespoon freshly grated grapefruit zest
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 to 1 teaspoon freshly ground black pepper

Place the pork, cilantro, garlic, oregano, grapefruit zest and cumin in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns, small baguettes or a serving platter, garnish with cilantro and serve immediately.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.