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Smoked Jarlsberg Cuban Burger

Print Recipe
Prep Time 45 minutes
Cook Time 5 hours
Marinating Time 8 hours
Servings 4

Equipment

  • Smoker or Charcoal Grill

Ingredients
  

Smoked Mojo Pork

  • 2.3 kg (5 lb) bone-in pork shoulder
  • 1 grapefruit juiced
  • 5 limes juiced
  • 3 oranges juiced
  • 3 tbsp white vinegar
  • 6 cloves garlic minced
  • 1/4 cup fresh oregano coarsely chopped, tightly packed
  • 1/4 cup fresh cilantro coarsely chopped, tightly packed
  • 2 tbsp cumin
  • Fresh ground pepper
  • 1 sweet onion cut into wedges

Cilantro Mint Sauce

  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro coarsely chopped, tightly packed
  • 1/4 white onion
  • 2 limes juiced
  • 1/4 cup olive oil
  • 1/2 tsp salt

Smoked Jarlsberg Cuban Burger

  • 454g (1 lb) lean ground beef formed into four patties
  • 1 tsp salt
  • Fresh ground pepper
  • 150g (5oz) Hickory Smoked Jarlsberg Cheese sliced thin
  • 2 tbsp butter
  • 1 very ripe plantain sliced
  • 3 dill pickles sliced
  • 2 tbsp yellow mustard
  • 1 tbsp whole grain mustard
  • 1 batch Mojo Pork see above
  • 1 batch Cilantro Mint Sauce see above
  • 4 good-quality hamburger buns

Instructions
 

For the Mojo Pork

  • Pat the pork shoulder dry using paper towels. Sprinkle liberally with salt on all sides. Set aside.
  • In a large bowl whisk to combine the citrus juices, vinegar, garlic, herbs, cumin, and pepper. Lower the pork into the marinade and cover. Place the bowl in the fridge and let rest for at least 8 hours or overnight.
  • Preheat your oven to 275°F. Or soak 1-2 cups of good quality wood chips. Build 2 beds of hot coals on either side of your charcoal BBQ and sprinkle the soaked wood chips on top. Cover and adjust the vents of your BBQ to coax it up to 275° F.
  • When your oven or BBQ is primed, cover the base of a dutch oven with the onion wedges. Place the pork on top and pour in half of the marinade. Cover and place in the oven or on the grill.
  • Cook the pork for 2 hours covered, then remove the cover and cook for at least 2 hours more. If you want to be able to slice the pork, cook it to an internal temperature of 170°F. If you want it shreddable, like in the photos above, cook the pork to 190°F.
  • Take the pork off the heat and tent in foil. Let rest for 30 minutes. Pour off the juices from the pot and place in them in the freezer.
  • Once the pork has rested, take the reserved pork juices out of the freezer and scrape off the fat that will have settled on top. Discard. Spoon the rest into a small skillet and bring to a boil, then reduce to a simmer. Cook until reduced slightly, about 6-7 minutes.
  • While the sauce is reducing, shred the pork and remove any and all bones. Pour the reduced pork juices over the meat and toss to coat. Cover and keep warm while you create the rest of the burger.

Cilantro Mint Sauce

  • Place the onion, herbs, and salt in a large food processor and blitz until they resemble mulch. With the food processor running, stream in the lime juice and olive oil.
  • Transfer the finished sauce to a bowl and set aside until ready to use.

Smoked Jarlsberg Cuban Burger

  • Sprinkle the burger patties with the salt and fresh ground pepper on both sides. Place the patties on either a hot grill or a large cast-iron skillet over medium heat.
  • Cook the patties until charred slightly on one side, then flip. This should take 2-3 minutes. Place slices of Smoked Jarlsberg on the cooked side and cover the grill or pan. Cook for another 2 minutes or until the cheese has melted and there is good color on both sides of the patties. Transfer the patties to a plate and keep warm.
  • While the patties are cooking, melt the butter in a large cast-iron skillet until foamy. Add the plantain slices and cook until caramelized on both sides. This should take about 7 minutes, turning once.
  • Once the patties and plantains are finished cooking. Place the pickles and mustards in a small bowl and toss to coat.
  • Cut the buns in half and place three slices of plantain on the bottom bun. Top the plantain with a burger patty followed by a mound of the shredded Mojo Pork. Drizzle the pork with the Cilantro Mint Sauce and finish the burger with 4-5 mustard pickle slices. Place the top bun on top and secure with a bamboo skewer. Repeat with the remaining burgers.
  • Serve burgers immediately with beer and good company.