Paradise Cubano Pork Smash Burger Recipe
Paradise Cubano Pork Smash Burger
Makes 3 servings
1 (1-pound) package Fantasma's Finest Sugar Cured Smoked Bacon
1 (1 pound) package Fantasma's Finest Ground Pork
Salt and pepper
6 slices Swiss cheese
Butter
6 slices sourdough bread or 3 brioche hamburger buns
Thinly sliced pickles
4 tablespoons Boys Grow Jalapeno Honey Mustard (available at Retail Store)
1 (1-pound) package Fantasma’s Finest Shaved Deli Ham
Preheat oven to 400 degrees F. Place a half-pound of bacon strips on broiler pan and place in oven for 20 minutes. Drain bacon or blot on paper towel to absorb excess grease and set bacon aside.
Break 1 lb of Ground Pork into 6 equal "meatballs" Preheat skillet or flattop griddle to medium high heat on the stove.
Place pork meatball on skillet/griddle and smash out with heavy metal spatula. You want patty to be thin (approximately ¼-inch thick). Season top side with salt and pepper. Fry patty for 3-4 minutes, flip patty with a spatula, season cooked side with salt and pepper, and add cheese slice (or grated cheese if you prefer a more even melt) to each burger. Continue cooking patty 1 to 3 minutes, or until desired temperature, but no less than 145 degrees F. on a meat thermometer.
Butter one side of 6 slices of sourdough bread or 3 sets of hamburger buns. Place bread in skillet or on the griddle and toast to desired toastiness.
To assemble: Spread mustard on unbuttered side of both pieces of bread. Take two cheesed patties and double stack on the first slice of bread/half of bun. Add ham, three strips of bacon, a few pickle slices on top and finish and finish with remaining slice of bread. Press top slice of bread/bun with the spatula to compress, if desired. Repeat the burger making process two more times. Serve burger and enjoy! (You can thank us later! J)
#MeatGeek P.S.: You may have a few slices of bacon or ham leftover. Not a problem, right?! Alternatively, you can add another pound of ground pork to make 6 burgers and should still have enough ham and bacon!
