Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.

　　

Ingredients

4 servings

　　1 3/4 pounds ground pork

　　4 garlic cloves, chopped

　　Zest and juice of 2 navel oranges

　　1 tablespoon ground cumin (a palmful)

　　1 1/2 teaspoons coriander (half a palmful)

　　3 tablespoons yellow mustard, such as French’s brand

　　Several drops of hot sauce, such as Tabasco

　　Salt and freshly ground black pepper

　　1/4 cup vegetable oil

　　12 pickle slices, dill, garlic, or sour

　　4 deli slices baked or boiled ham

　　4 deli slices Swiss cheese

　　1 small red onion, thinly sliced

　　1/4 cup red wine vinegar

　　1 tablespoon honey (a good drizzle)

　　1 16-ounce sack of coleslaw mix (found on the produce aisle)

　　1 small red bell pepper, seeded and thinly sliced

　　A handful of fresh cilantro leaves, chopped

　　A handful of fresh flat-leaf parsley leaves, chopped

　　4 Portuguese rolls, split

　　

Step 1

In a bowl combine the ground pork, half of the chopped garlic, half of the orange zest, the cumin, coriander, mustard, hot sauce, salt, and pepper. Score the meat into 4 sections and then form 4 large patties about 1 inch thick.

　　

Step 2

Preheat a medium skillet with 2 tablespoons of the vegetable oil (twice around the pan), over medium-high heat. Add the patties to the hot skillet and cook on the first side for 6 minutes. Flip and top each patty with three pickles, a slice of ham, and a slice of Swiss. Cook the patties for another 5 to 6 minutes. Place a foil tent over the pan for the last 2 minutes or so to ensure that the cheese melts and the fixings heat up.

　　

Step 3

While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with the remaining veg oil. Add the remaining garlic and the sliced onion to the hot oil and cook for 1 minute. Add the remaining orange zest, the orange juice, red wine vinegar, and honey. Continue cooking the dressing for 1 minute. Turn the heat off and add the coleslaw mix, red bell pepper, cilantro, parsley, and salt and pepper, tossing to coat in the warm dressing.

　　

Step 4

Serve your Cubano burgers on Portuguese rolls with the sweet orange warm slaw both on top of the burger and alongside.

　　Rachael Ray's 30-Minute Get Real Meals