Cuban Burgers

CUBAN BURGERS

1 pound ground beef
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 thin slices cooked ham (about 3 oz.)
4 slices fontina or provolone cheese (about 3 oz.)
4 rolls or buns, split and toasted
2 whole dill pickles, sliced horizontally into 8 slices
4 slices red onion
4 slices tomato
1 recipe Mojo Sauce (see recipe below)

In a bowl combine beef, garlic powder, cumin, and 1/2 teaspoon each salt and ground black pepper. Shape into four 3/4-inch-thick patties. For a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Top each with a slice of ham and cheese. Cover; grill 30 seconds more or just until cheese begins to melt. Serve on rolls with pickle, onion, and tomato. Drizzle with some of the Mojo Sauce; pass remaining sauce. Makes 4 servings.

Mojo Sauce: In a skillet cook 6 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until just starting to brown. Remove from heat. Carefully add 1/3 cup orange juice, 1/3 cup lemon juice, 1 teaspoon ground cumin, and 1/2 teaspoon each salt and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. Remove from heat; cool. Whisk before serving.

Broiler Method: Place burgers on broiler pan and broil 3 to 4 inches from heat for 12 to 14 minutes or until meat is done (160 degrees F), turning once halfway through broiling. Add a slice of ham and cheese to the top of each patty. Broil about 30 seconds more or until cheese begins to melt. (Broil buns or rolls for 45 to 60 seconds to toast.)

*Note: To toast buns, place them on the grill rack for 1 to 2 minutes while your burgers finish grilling.