Burger Grilling Season is Here: Cubano-Style Burgers with Double-Fried Tostones

Burgers sizzling on the grill, condiments being whipped together, cheese slices waiting to contribute in creating a gourmet burger . . . all screaming spring/summer is here and we are READY!

What is any burger without a crunchy something to assist in the visual pleasure, getting our mouths watering; ready to sink our teeth into a virtuoso of food heaven?

A Cubano burger needs to be completed with a few perfectly seasoned, fried plantains!Cubano-style Burgers
Time: 20
Serves: 4

Ingredients:
FOR THE MUSTARD RELISH:
1/4 c. prepared yellow mustard
1/4 c. dill pickle relish
2 T. minced onion
2 T. diced pickled jalapeno (regular jalapeno from slices in a jar works fine too)
1 T. honey
FOR THE BURGERS:
Mix 1/2 lb. ground turkey or pork WITH 1/2 lb. ground beef
(You can use 1 lb. ground pork or ground turkey instead of the mix)
salt and pepper
4 slices deli-sliced ham
4 slices Swiss cheese
4 onion hamburger buns, buttered Directions:

Preheat one side of grill to medium-high and the other side to low.

COMBINE ingredients for the relish in a bowl; set aside.

DIVIDE the ground turkey and hamburger mix into 4 equal portions. Shape each portion into a patty slightly larger than the bun to allow for shrinkage. Season patties with salt and pepper and coat both sides of each one with nonstick spray.

GRILL burgers, covered, over medium-high heat until cooked through, 3 minutes per side. Top each burger with a slice of ham and a slice of cheese. Grill, covered, until cheese is melted, 1-2 minutes more. Remove burgers from the grill and tent with foil.

GRILL buttered buns, covered, over low heat until lightly toasted, 1-2 minutes. To serve, place burgers on buns, and top with mustard relish.

Double-fried Tostones
Time: 25
Serves: 4

Ingredients:
2 c. vegetable oil or use a deep fryer
2 green plantains, peeled and cut into 1/4-inch thick slices
Salt, garlic powder, and chili powder to taste

Directions:

HEAT oil in a saute pan or deep fryer to 365 degrees. Fry plantain slices until light brown, 1-2 minutes per side. Transfer to a paper-towel-lined plate; let cool. FLATTEN each plantain between sheets of waxed paper with the flat side of a meat mallet. Fry tostones again, until crisp, about 1 minute per side. Transfer to a paper-towel-lined plate. Season with salt, garlic powder and chili powder.