Cuban-Inspired Pork Burgers with Creamy Mustard Sauce and Crispy Potato Wedges

These Cuban-inspired pork burgers take all the best flavors of a classic Cubano sandwich and turn them into an irresistible burger. Juicy pork patties are seasoned with cumin and a special fry seasoning, then topped with melted Monterey Jack cheese, tangy dill pickle slices and a creamy dijon mustard sauce. Served on butter-toasted potato buns, every bite is a perfect balance of savory, tangy and rich.

Alongside the burgers, we’ve included crispy seasoned potato wedges roasted to golden perfection. This meal is a fun twist on burger night that will have everyone asking for seconds. Whether you’re a fan of Cuban sandwiches or just love a good burger, this recipe is sure to become a favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice pickle into rounds.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. In a small bowl, combine mayonnaise, mustard and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper.
4. In a medium bowl, combine pork, cumin and remaining Fry Seasoning. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.
5. Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. One minute before they’re done, top each patty with cheese; cover to melt cheese and allow patties to finish cooking.
6. Halve buns. Place 1 TBSP butter (2 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, about 30 seconds. Toast buns until golden brown, then brush with melted butter. Fill each with a patty, pickle slices and sauce. Serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken, but note that the patties may be less juicy. Add a tablespoon of olive oil or a beaten egg to help bind and moisten the meat.

What can I use instead of Monterey Jack cheese?

Monterey Jack melts beautifully, but you can substitute with provolone, mozzarella or even Swiss cheese for a different flavor profile.

Can I make the sauce ahead of time?

Absolutely! The creamy mustard sauce can be prepared up to 3 days in advance and stored in the refrigerator. Stir before using.