Let’s be honest—sometimes a regular beef burger just doesn’t cut it. You want something with personality, something that makes your taste buds sit up and take notice. Enter the Cuban-Style Pork Burger, a juicy, garlicky, citrus-kissed masterpiece that’s like taking a bite out of Havana’s vibrant streets. Imagine the best parts of a classic Cubano sandwich—tender mojo-marinated pork, melty Swiss cheese, tangy pickles—all piled onto a toasted bun with the option to go full indulgence with a slice of ham. This isn’t just a burger; it’s a flavor fiesta waiting to happen in your kitchen.
Why This Recipe Works
- Mojo marinade is the secret weapon: Citrus and garlic work their magic, transforming humble ground pork into something extraordinary. The acid tenderizes the meat while the spices infuse deep flavor.
- Texture matters: That little dimple in the patty? It’s your ticket to a burger that cooks evenly, without puffing up like a football. The dimple compensates for protein contraction during cooking.
- Make it your own: Go classic with Swiss and pickles, or go all out with ham and extra mustard. This burger is a canvas for your cravings.
The Story Behind the Sauce
This recipe is my love letter to Cuba’s iconic lechón asado (slow-roasted pork) and the legendary sandwich Cubano. It’s a mash-up of Spanish and Caribbean flavors—garlic, citrus, slow-cooked pork—all packed into a handheld format that’s perfect for your next cookout or even a weeknight dinner when you’re craving something special.
Essential Ingredients & Tools
Ingredients for the Mojo Marinade
- ½ cup fresh sour orange juice (no sour oranges? Mix ¼ cup orange juice + ¼ cup lime juice)
- ¼ cup fresh lime juice (bottled just won’t give you the same bright punch)
- 8 cloves garlic, minced (yes, eight—this is Cuban food, after all)
- ¼ cup olive oil (the glue that brings it all together)
- 2 tsp dried oregano (rub it between your fingers to wake up the aroma)
- 1 tsp ground cumin (for that warm, earthy depth)
- 1 tsp kosher salt (don’t skimp—it’s key for flavor)
- ½ tsp black pepper (freshly cracked, please)
- ¼ cup chopped cilantro (optional, but highly recommended)
Ingredients for the Pork Patties
- 1.5 lbs ground pork (80/20 fat ratio—this keeps things juicy)
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredients for Assembly
- 4 Cuban rolls or brioche buns (something sturdy enough to hold up to the juiciness)
- 8 slices Swiss cheese (because melty cheese is non-negotiable)
- ½ cup dill pickles (the tangy crunch that cuts through the richness)
- 4 slices ham (optional, but oh-so-worth-it)
- Yellow mustard (classic Cuban Sandwich vibes)
- Mayonnaise (optional, for those who like a creamy touch)
Tools You’ll Need
- Mixing bowl (for the marinade magic)
- Whisk (to emulsify that mojo)
- Grill or cast-iron skillet (your choice—both deliver killer results)
- Meat thermometer (because guessing is for amateurs)
Serves: 4 | Prep: 20 mins (+ 30 min marinate) | Cook: 10 mins | Total: 1 hour
How to Make Cuban-Style Pork Burger
- Make the Mojo Marinade
Whisk all the marinade ingredients (½ cup sour orange juice, ¼ cup lime juice, 8 cloves garlic, ¼ cup olive oil, 2 tsp oregano, 1 tsp cumin, 1 tsp salt, ½ tsp pepper, ¼ cup cilantro) together until they’re fully combined—think of it as creating a citrusy, garlicky elixir that’s going to transform your pork. Let it sit for 10 minutes to let the flavors get to know each other. - Form the Patties
Gently mix the 1.5 lbs ground pork with 1 tsp salt, ½ tsp pepper, and half the mojo marinade. Don’t overmix—treat it like you’re folding delicate batter, not kneading dough. Shape into 4 patties, about ¾-inch thick, and press a thumbprint into the center of each. This little dimple is your insurance against burger puffing. Let them marinate for at least 30 minutes (or overnight if you’re planning ahead). - Prep Your Toppings
While the patties soak up all that flavor, slice your 4 buns, ½ cup pickles, and 8 slices Swiss cheese. If you’re using 4 slices ham, have it ready to go. Pro tip: Lightly toast the buns now to avoid sogginess later. - Cook the Patties
Fire up your grill or heat a cast-iron skillet to high (around 400°F). Sear the patties for 4–5 minutes per side, flipping only once to build that beautiful crust. In the last 2 minutes, add the 8 slices Swiss cheese and 4 slices ham (if using) to let them melt into gooey perfection. Use a meat thermometer to hit 145°F—this ensures juicy, safe-to-eat pork. - Toast the Buns
While the patties rest (crucial for juicy bites), toast the 4 buns cut-side down for 30–60 seconds until golden. - Assemble and Devour
Spread yellow mustard on the bottom bun, layer on the 4 slices ham (if using), then the patty, and finish with ½ cup pickles. The first bite should be a harmony of garlic, citrus, cheese, and tangy crunch.
Pro Technique
The Dimple Trick
That thumbprint in the center of your patty? It’s not just for looks. As the patty cooks, the proteins contract, and without the dimple, you’d end up with a domed burger. Press it lightly again after the first flip for extra insurance.
One Flip, No Pressing
Resist the urge to constantly flip or press down on your patty. Flipping once lets a proper crust form, and pressing? That’s just squeezing out all the juicy goodness.
Let It Rest
After cooking, let the patties rest for 3–5 minutes. The residual heat (carryover cooking) will bring them up to the perfect temp while the juices redistribute.
Chef’s Wisdom
Overmixing the Meat
Ground pork is delicate—overworking it makes for a dense, tough patty. Mix just until combined, like you’re handling a fragile dough.
Marinating Too Long (or Not Long Enough)
30 minutes is good, but overnight is great. The acid in the mojo tenderizes the pork without turning it mushy. Short on time? A pinch of sugar in the marinade helps speed up flavor absorption.
Cooking Cold Patties
Let them sit at room temp for 15–20 minutes before cooking. Cold meat cooks unevenly, leaving you with a raw center and overcooked edges.
Storage & Freshness Guide
Raw Patties
Refrigerate in an airtight container with marinade for 1–2 days, or freeze for up to 3 months. Thaw in the fridge overnight before cooking.
Leftovers
Cooked patties keep for 3 days in the fridge. Store assembled burgers (without condiments) in parchment paper to avoid sogginess. Reheat gently in a skillet with a splash of water to keep them moist.
Food Safety
Pork needs to hit 145°F internally. Always use a thermometer—color isn’t reliable. And never reuse marinade that’s touched raw meat unless you boil it first.
Ingredient Variations and Their Impact
- Turkey or Chicken
Swap pork for ground turkey or chicken, but add 1 tbsp olive oil to keep it juicy. Smoked paprika adds a nice depth. - Provolone Cheese
Provolone is a milder, creamier alternative to Swiss. For a sweet-savory twist, brush the cheese with honey before melting. - Spicy Mojo
Add minced jalapeño or crushed red pepper to the marinade. Top with pepper jack and pickled jalapeños for extra heat. - Plant-Based Option
Use a lentil-mushroom blend or store-bought vegan patty. Marinate for just 15 minutes to avoid mushiness, and add tamari for umami richness. - Gluten-Free?
Opt for gluten-free brioche or lettuce wraps. Toasting the buns with garlic butter takes them to the next level.
Perfect Pairings
Complementary Dishes
- Black Bean Salad: The earthy beans and bright lime dressing contrast the burger’s richness while staying true to Cuban flavors.
- Sweet Potato Fries: Their natural sweetness balances the garlicky mojo, and the crispy texture adds contrast.
Drinks
- Mojito-Classic mojito: The mint and lime refresh the palate between bites of the savory pork.
- Cuban Lager (Cristal): A light, crisp beer cuts through the fattiness without overpowering the spices.
Something Sweet
- Tres Leches Cake: The creamy, moist cake is a traditional Cuban dessert that ends the meal on a lush note.
- Mango Sorbet: A scoop of fruity sorbet cleanses the palate with its bright acidity.
FAQs
- Can I bake these burgers?
Yes! Bake at 375°F for 15–18 minutes, flipping once halfway. - Best bun substitute?
Potato rolls or ciabatta hold up well to the juicy patty. - How can I make it spicy?
Add 1 tsp smoked paprika or minced jalapeño to the marinade.
Cuban-Style Pork Burger: A Flavor Explosion That’ll Transport You to Havana
Make a Cuban-Style Pork Burger with mojo-marinated pork, Swiss cheese, and tangy pickles for a flavor-packed twist on a classic. Try this recipe today!
Ingredients
For the Mojo Marinade
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½ cup fresh sour orange juice
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¼ cup fresh lime juice
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8 cloves garlic (minced)
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¼ cup olive oil
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2 tsp dried oregano
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1 tsp ground cumin
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1 tsp kosher salt
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½ tsp black pepper
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¼ cup chopped cilantro
For the Pork Patties
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1.5 lbs ground pork
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1 tsp kosher salt
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½ tsp black pepper
For Assembly
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4 Cuban rolls or brioche buns
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8 slices Swiss cheese
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½ cup dill pickles
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4 slices ham (optional)
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Yellow mustard
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Mayonnaise (optional)
Instructions
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Whisk all marinade ingredients (½ cup sour orange juice, ¼ cup lime juice, 8 cloves garlic, ¼ cup olive oil, 2 tsp oregano, 1 tsp cumin, 1 tsp salt, ½ tsp pepper, ¼ cup cilantro) in a bowl. Let sit 10 minutes.01
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Gently mix 1.5 lbs pork with 1 tsp salt, ½ tsp pepper, and half the marinade. Form into 4 patties with a dimple in the center. Marinate 30+ minutes.02
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Prep toppings: slice 4 buns, ½ cup pickles, and 8 slices Swiss cheese.03
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Cook patties on high heat for 4–5 minutes per side. Add 8 slices cheese and 4 slices ham (if using) in the last 2 minutes.04
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Toast 4 buns cut-side down for 30–60 seconds.05
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Assemble: mustard on bun, 4 slices ham (if using), patty, ½ cup pickles.06
