Burgers, like pizza, tend to be good even when they’re just okay. We’ve all hungrily gobbled up overcooked, ketchup-slathered patties on boring buns (on many occasions!) without so much as a second thought. After one bite of this masterpiece, however, your burger standards will undoubtedly sky-rocket. It takes inspo from the Cubano—a beloved, porky sandwich (and true thing of beauty). Our burger-fied rendition boasts toasty, buttered buns, juicy pork patties, melty mozz, crunchy pickles, and a creamy dijon sauce. Plus a side of fries (because how could we not)?
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Monterey Jack Cheese(ContainsMilk)
Potato Bun(ContainsEggs, Milk, Wheat)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice pickle into rounds.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
In a small bowl, combine mayonnaise, mustard, and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper.
In a medium bowl, combine pork, cumin, and remaining Fry Seasoning. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.
Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. One minute before they’re done, top each patty with cheese; cover to melt cheese and allow patties to finish cooking.
Halve buns. Place 1 TBSP butter (2 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, about 30 seconds. Toast buns until golden brown, then brush with melted butter. Fill each with a patty, pickle slices, and sauce. Serve with potato wedges on the side.