Hey there, Jason Griffith here! Get ready to embark on a taste adventure that brings the vibrant, iconic flavors of a classic Cuban sandwich right into your burger. Today, we’re crafting the Cubano Bacon Burger Press! Imagine a juicy patty made from a blend of beef and pork, infused with ham, pickles, and Swiss cheese, all crowned with crispy bacon, and then pressed for that authentic Cubano experience. This isn’t just a burger; it’s a bold, flavorful mashup that will transport your taste buds straight to Miami!

Why I Love This Recipe

I absolutely love this recipe because it takes the best elements of a beloved sandwich and reimagines them in burger form. The genius lies in incorporating all those classic Cubano ingredients—pork, ham, Swiss cheese, and pickles—directly into the patty itself. This ensures every single bite is packed with that distinctive tangy, savory, and cheesy goodness. And, of course, the crispy bacon on top adds another layer of irresistible flavor and texture. It’s a fun, creative way to elevate your burger game, perfect for a lively gathering or when you just want to treat yourself to something truly unique. If you’re into creative sandwich twists, you might also like how I turned a Classic Sandwich into the Ultimate Cheesy Hot Dip – it’s a delicious way to enjoy familiar flavors!

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Ingredients

Here’s what you’ll need to create your incredible Cubano Bacon Burger Press:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs (plain or panko)
• 1/4 cup diced pickles (dill pickles, finely diced)
• 1/4 cup diced ham (cooked, such as deli ham or leftover ham)
• 1/4 cup diced Swiss cheese (small cubes or finely shredded)
• 1/4 cup mustard (yellow or Dijon, to taste)
• 1/4 cup mayonnaise
• 8 slices bacon
• 4 hamburger buns (potato or brioche buns are great for pressing)
• Salt and pepper to taste

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Swaps and Notes

• Ground Meat: The blend of ground beef and ground pork mimics the traditional Cubano flavors. You could use all beef, but the pork adds moisture and flavor.
• Pickles: Finely diced dill pickles are crucial for that Cubano tang. Don’t skip them!
• Ham: Any cooked ham, finely diced, will work. Leftover holiday ham is perfect for this.
• Swiss Cheese: Swiss cheese is classic for its nutty, slightly sweet flavor and excellent melt. Gruyère could be a gourmet alternative.
• Mustard & Mayonnaise: These bind the patty and add essential Cubano flavors. Adjust amounts to your preference. Consider using a good quality yellow mustard.
• Bacon: Cook it until crispy! This adds a crucial textural contrast and a smoky finish.
• Hamburger Buns: While any hamburger bun will do, a sturdier bun like a potato roll or brioche bun holds up well to the “pressing” aspect. Toasted, they’re even better.
• Optional Enhancements: A dash of garlic powder or onion powder in the patty mix, or a pinch of cumin for a subtle depth, could be added. A little pressed garlic in the mayonnaise could also be a nice touch.

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Steps for the Recipe

1. Prepare the Burger Mixture: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, diced pickles, diced ham, diced Swiss cheese, mustard, and mayonnaise. Season generously with salt and pepper to taste. Mix well with your hands until all ingredients are fully incorporated, but be careful not to overmix, which can lead to tough burgers.
2. Form Patties: Divide the mixture into 4 equal portions and shape them into burger patties, about 3/4-inch thick.
3. Cook the Bacon: In a large skillet (the same one you’ll use for the burgers works great!), cook the 8 slices of bacon over medium heat until perfectly crispy. Remove the bacon and set it aside on paper towels to drain.
4. Cook the Burgers: Drain most of the bacon fat from the skillet, leaving about 1-2 tablespoons for flavor. Increase the heat to medium-high. Cook the burger patties for about 4-5 minutes on each side, or until they are fully cooked through to your desired doneness.
5. Toast the Buns: While the burgers are cooking, lightly toast the hamburger buns in the skillet, cut-side down, until they are golden brown and slightly crispy. You can add a little butter to the pan for extra richness if desired.
6. Assemble the Cubano Bacon Burgers: To assemble your unique Cubano burger, spread a generous amount of mustard (or a mix of mustard and mayo if you like!) on the bottom half of each toasted bun.
7. Place a cooked burger patty on top of the sauce.
8. Top each patty with 2 slices of crispy bacon.
9. Place the top half of the bun on top.
10. The “Press” (Optional but Recommended!): To mimic the Cubano sandwich experience, you can gently press the assembled burgers in the hot skillet (if it’s clean) or under a panini press for 1-2 minutes until the bun is flattened and the ingredients are warmed and melded together. If not using a press, simply enjoy them as is!
11. Serve: Serve your Cubano Bacon Burger Press hot and enjoy this delicious fusion of flavors!

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Tips for Success

• Finely Dice Ingredients: Ensure the pickles, ham, and Swiss cheese are finely diced so they integrate well into the burger patty and don’t make it fall apart.
• Don’t Overmix the Meat: Mix the burger ingredients just until combined to keep the patties tender and juicy.
• Even Patty Thickness: Aim for uniform patties so they cook evenly.
• Crispy Bacon: The crispy bacon adds a crucial textural element to the soft patty and bun.
• The Press: If you have a panini press, use it! It truly brings the “Cubano” experience to life by compacting the burger and crisping the bun. If not, pressing with a heavy skillet works too.

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Serving Suggestions and Pairings

The Cubano Bacon Burger Press is incredibly satisfying on its own, packed with so much flavor. For sides, classic Cuban-inspired choices like crispy plantain chips (mariquitas), a simple black bean salad, or even some well-seasoned fries would be perfect. For other fantastic, cheesy crowd-pleasers, you might also like my Easy Cheesy Chicken Sliders with Marinara Garlic Butter or my amazing Beer Cheese Dip that disappears in minutes for a casual gathering. As for drinks, a cold Cuban coffee, a light lager, or even a refreshing limeade would pair wonderfully.

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Storage and Leftover Tips

This burger is definitely best enjoyed fresh and hot, especially if pressed, when the bun is crispy and the flavors are vibrant. Assembled burgers do not store well. However, you can prepare the individual components ahead of time: cooked bacon can be stored in the fridge for a few days. The burger patties can be formed and kept raw in the fridge for up to a day, or cooked and reheated gently. It’s always best to toast buns and assemble fresh just before serving.

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More Recipes You Will Love

If you loved the creative and delicious fusion of this Cubano Bacon Burger, you’ll find plenty more exciting inspiration on Chef Maniac!

• For another fun twist on a classic, check out how I turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
• And if you’re looking for an easy, cheesy dish that’s a guaranteed crowd-pleaser, my Crockpot Nacho Dip that always disappears is a must-try!

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Final Thoughts

The Cubano Bacon Burger Press is a testament to how creative and incredibly delicious fusion cuisine can be. It’s hearty, full of character, and offers a delightful surprise with every bite, bringing the best of a classic sandwich into a brand new, exciting form.

I hope you give this unique burger a try and let me know how you like this delicious fusion! What other iconic sandwich flavors do you think would make a great burger? Share your ideas and culinary adventures in the comments below, or tag us on social media. And don’t forget to keep following Chef Maniac for more delicious inspiration! Happy grilling and pressing!