Cubano Frita Burger

Name: Cubano Frita Burger
Cuisine: Burger
Ingredients: 4 oz Ground Pork; ½ tsp Adobe Seasoning; ½ tsp Cilantro; 2 ea Swiss Cheese; 2 oz Smoked Ham; 4 ea Bread & Butter Pickles; 1 oz Litehouse® Mayonnaise; 1 oz Litehouse® Honey Mustard; 2 oz French Fries; 1 ea Ciabatta Roll; ½ tsp Ground Black Pepper; 1 tsp Kosher Salt; 1 tsp Brown Sugar; 1 tsp Garlic; 1 tsp Onion; 1 tsp Cumin; 1 tsp Litehouse® Freeze Dried Parsley; 1 tsp Chili Powder; ½ tsp Dry Mustard

A spin on a classic Cuban sandwich – a ground pork served on a fresh ciabatta roll with melted swiss cheese, sliced ham, sliced pickles, and French Fries, doused in Brite Harbor® Mayonnaise and Litehouse® Honey Mustard.

Cuisine: Burger

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Cubano Frita Burger

Ingredients

4 ozGround Pork

½ tspAdobe Seasoning

½ tspCilantro

2 eaSwiss Cheese Sliced

2 ozSmoked Ham Shaved

4 eaBread & Butter Pickles Sliced

1 ozLitehouse® Mayonnaise

1 ozLitehouse® Honey Mustard

2 ozFrench Fries

1 eaCiabatta Roll

BURGER SPICE BLEND, SUB RECIPE

½ tspGround Black Pepper

1 tspKosher Salt

1 tspBrown Sugar

1 tspGarlic

1 tspOnion Granulated

1 tspCumin

1 tspLitehouse® Freeze Dried Parsley

1 tspChili Powder

½ tspDry Mustard

Directions

BURGER SPICE BLEND

Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.

CUBANO BURGER PROCEDURES

Lightly fold the ground pork, adobe, cilantro and mold into 4oz patties. Place the patties in the refrigerator for a minimum 2 hours to let flavors develop.

CUBANO FRITA BURGER PROCEDURES

Season the pork patty on both sides and place on the grill or flat top. Cook the patty 6-7 minutes per side until appropriate temp is reached 165° F.Toast the ciabatta bun in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packaging.Spread the mayonnaise on the toasted side of the bottom bun.Place the pickles on the mayonnaise.Spread the mustard on the toasted side of the top bun.Once the burger is at 165° F, place the sliced ham on the burger patty and top with the Swiss cheese. Let the patty under the heat or cover to melt the cheese.Place the burger on the bottom bun. Top with the fries. The burger can be served open face or closed with top bun.