Recipe

Pork Burgers

Name: Pork Burgers
Prep time: 140 min
Cook time: 15 min
Total time: 155 min
Ingredients: 250 g raw ground pork; Salt, cumin, garlic powder, oregano and pepper, to taste; Cilantro cut very finely; 1 tablespoon wheat flour (optional); 2 round hamburger buns with sesame seeds; 2 slices of cheese; 4 strips of bacon or York ham; ½ onion (purple is better); 1 ripe tomato; 50 g fresh lettuce; Mustard, mayonnaise and ketchup, to taste

Homemade ground pork burgers with cumin, garlic and a touch of cilantro, served with melted cheese, bacon, lettuce and tomato.

CiberCubaOctober 10, 2009

CiberCuba

Preparation2 h 20 min
Cooking15 min
Total time2 h 35 min
Servings2 burgers
DifficultyEasy

Burgers are associated with American cuisine, and it could be said that Americans have spread them around the world. However, they have a much older history.

Mongols and Turks were the first to grind less appetizing portions of meat to make them easier to eat. Later, the Tatars brought these raw and spiced meatballs to German culture. German immigrants brought them to the United States, where the first hamburger appeared in 1895. Its author was chef Louis Lassen, who, it is said, received the recipe from a sailor coming from Hamburg.

To make a burger with Cuban flavor, there are a couple of things you cannot do without. Most Cubans prefer them made with pork, seasoned with salt, pepper, cumin and garlic, and with a touch of cilantro that transports you directly to Cuba with your palate.

Method

Season the ground pork with salt and pepper and add cumin, garlic powder and oregano to your taste. Also incorporate a little very finely chopped cilantro.
Mix well until you obtain a compact dough.
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Divide the meat into two equal parts, make balls and flatten them. Try to keep them even and, above all, ensure the meat does not have excess liquid.
If you notice they are not compact enough, add a tablespoon of wheat flour and mix again.
Keep the burgers in the refrigerator for at least 2 hours.
Meanwhile, prepare the ingredients for assembly: cut the lettuce into very thin strips, the tomato into slices and the onion into very fine julienne.
Cook the burgers in a frying pan over low heat until well browned on both sides. To know if they are ready inside, pierce them with a fork: when they stop releasing pink juices, they are done.
When finished, place the slice of cheese on top so it melts with the heat.
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Fry the bacon quickly.
Cut the bun in half. Spread mayonnaise and then ketchup on the bottom half; on the top half, spread mustard to taste.
Place the burger with melted cheese on the bottom half.
Put the lettuce and tomato on top of the meat, never underneath: this way the weight and heat will not take away their freshness or crunchy touch.
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On top of the tomato, place the bacon (or ham, fried egg or whatever you want to add).
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Finish with the julienned onion, close with the top half and serve immediately. Enjoy!
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