Bobby Flay Miami Burger is an easy grilled burger loaded with smoked ham, Swiss cheese, roasted garlic mayo, and dill pickles, ready in 30 minutes. That makes it a quick weeknight dinner or summer cookout favorite, since the Cuban sandwich flavors work just as well on a burger bun.
The key technique is pressing the assembled burger on a hot surface until the cheese melts and the bun turns golden, like a Cuban sandwich. Without that press, the layers stay loose and the Swiss cheese never fuses the ham and patty into one bite.
What sets this version apart is the roasted garlic mayo spread on both halves of the bun before pressing. Most Cuban-style burgers skip that layer, but it adds a sweet, mellow garlic flavor that ties the mustard and pickles together.
Bobby Flay Miami Burger
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes945
kcalA beef patty topped with smoked ham, Swiss cheese, Dijon mustard, dill pickles, and garlic mayo, then pressed on both sides until golden and melted. Inspired by the classic Cuban sandwich, this burger comes together in just 30 minutes.
Ingredients
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
- Shape the patties:Divide the meat into 4 equal portions, about 6 ounces each. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper.
- Cook the burgers:Heat the oil in a pan or on a griddle over high heat until it shimmers. Cook the burgers until golden brown on the first side, about 3 minutes for beef or 5 minutes for turkey. Flip and cook beef burgers 4 minutes for medium rare, or turkey burgers about 5 minutes until cooked through. Add a slice of cheese to each burger during the last minute and cover to melt.
- Make the garlic mayo:Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper.
- Assemble the burgers:Spread garlic mayo and Dijon mustard on both sides of each bun. Place a slice of cheese on each bun bottom, add a burger, then top with a slice of ham, another slice of cheese, and pickle slices. Close with the bun tops.
- Press and serve:Cook the burgers on a sandwich press, or wrap in aluminum foil and cook in a hot skillet with a heavy pan on top, about 1 1/2 minutes per side until golden and the cheese has melted. Serve immediately.
FAQs
What kind of ground beef works best for this burger?
Use 80 percent lean ground chuck for the juiciest patty, since the fat keeps the meat moist during high-heat cooking. Leaner blends dry out fast and lack the beefy flavor this burger needs under the press. You can also swap in 90 percent lean ground turkey if you want a lighter version that still holds together well.
How do you make the roasted garlic mayo?
Mash four cloves of roasted garlic into half a cup of mayonnaise, then season with salt and pepper until smooth. Roasting the garlic first turns it soft and sweet, so it blends into the mayo without any sharp raw bite. Spread it on both cut sides of each bun so every bite carries that mellow garlic flavor.
Can you press the burger without a sandwich press?
Wrap each assembled burger in aluminum foil, set it in a hot skillet, and place a heavy pan on top. Press for about ninety seconds per side until the bun is golden and the cheese melts through all the layers. Cast iron works best as the weight, since it holds steady, even heat on the bun.
Why does the recipe use two slices of Swiss cheese per burger?
One slice goes on the bottom bun and the other melts directly on top of the patty, so cheese surrounds the meat from both sides. That double layer acts like glue and holds the ham and pickles firmly in place once the sandwich is pressed. It also adds a nutty, mild flavor that pairs well with the sharp Dijon mustard.
What pickles should you use?
Use classic dill pickle chips sliced about a quarter inch thick, so they hold up under the press without turning mushy. Thin bread-and-butter pickles break down too fast and add unwanted sweetness to the filling. Lay three or four slices on each burger for an even tangy crunch in every bite.
