| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground chuck
- Salt and freshly ground black pepper
- 1/2 cup best quality mayonnaise
- 3 cloves roasted garlic, pureed
- 1/4 cup Dijon mustard
- 4 hamburger buns
- 4 slices thinly sliced smoked ham
- 8 slices thinly sliced Swiss cheese
- 2 dill pickles, sliced into 1/4-inch thick slices
Instructions
- Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
- Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
- Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 727 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 49 g |
| Cholesterol | 140 mg |
| Sodium | 1175 mg |
| Serving Size | 1 of 4 servings |
| Calories | 727 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 49 g |
| Cholesterol | 140 mg |
| Sodium | 1175 mg |
Reviews
I have made these burgers over and over again and Iām never disappointed. Made these for a cookout at my community pool (we took turns each week feeding everyone) and I was told it was the first time ever that people came back for seconds. š
This is one of our absolute FAVORITE dinners. I watched him make these on his Grill Show, not the throwdown. He used cayenne pepper in the mayo mix. I also do that and I also add more roasted garlic. Lastly, I cook my burgers a bit before I put them on the grill. I find that if I leave them on the grill, even on low, long enough so that they’re cooked all the way through, the buns burn. So, for me the grill is really to melt the cheese, smush the burger and crisp the bun. I really can’t begin to tell you how great this recipe is. The ham, cheese, pickles with a spicy mayo ….. mmmmmm. Whenever I say we’re having Cubans for dinner my family starts drooling right then.
great, we used proscuitto instead of the ham it was great
My husband and I made these over the weekend. I am not a huge dijon mustard person, and I loved them! Will definitely make them again!!
Very good- especially since I am not a big burger person!
Personally, I liked them. Thought they were great. The people I served it to thought they were just okay. Needs to be served to “foodies” who will enjoy the experience of something new or different. People expecting a traditional burger will not think too much of them.
I must say I have enjoyed watching Bobby Flay’s programs but was never interested in making any of his recipes. However, this one was FANTASTIC! I will try others now. Thanks Bobby!
THIS IS LITERALLY ONE OF THEE BEST BURGERS I HAVE EVER ATE! YOU MUST MAKE THIS!!!!!!!!!!!!!!!!!
We made the cuban burgers a while back and the only modification we made was we added grilled green chilies to the finished burger. We are still talking about these burgers 4 month later, so we decided to stop talking and make them again tonight! I can’t wait! Thank you Bobby!
i loved it! it was surprising sweet to me š