Paradise Cubano Pork Smash Burger
Paradise Cubano Pork Smash Burger
Makes 8 servings
1 (1-pound) package Fantasma's Finest Sugar Cured Smoked Bacon
1 (11/2-pound, 4 6-ounce patties) package Fantasma's Finest Pork Burgers need link
Salt and pepper
4 slices Swiss cheese
Butter
8 slices sourdough bread or 4 brioche hamburger buns
4 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.
Season pork patty lightly with salt and pepper both sides. Preheat skillet or flattop griddle to medium high heat on the stove.
Place pork patty on skillet/griddle and smash out with heavy metal spatula. You want patty to be thin (approximately ¼-inch thick). Fry patty for 3-4 minutes, flip patty with a spatula 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 8 slices of sourdough bread or 4 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. Split burger patty in half with spatula to build a double-decker masterpiece. Place half cheeseburger patty on first slice of bread, stack remaining burger patty on top, 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 with the spatula to compress, if desired. Repeat the burger making process three 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?!
