Pressed Cuban Burger
Let's get grilling
Combine all ingredients in a small bowl and stir to combine. Use immediately or cover and refrigerate.
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
thinly sliced deli ham
crusty Italian baguette (ends removed and cut into 4-inch sections)
kosher dill sandwich slices
garlic mustard aioli (recipe follows)
kosher salt and ground black pepper
Heavy duty aluminum foil
Cast iron skillet or brick
Garlic Mustard Aioli
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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