1 3/4 lb. ground pork

4 garlic cloves, chopped

zest and juice of 2 navel oranges

1 tblspoon ground cumin

1 1/2 tsp coriander

3 tbls yellow mustard

several drops of hot sauce

salt and pepper

vegetable oil

12 pickle slices, dill garlic or sour

4 deli slices ham

4 deli slices swiss

1 small red onion, thinkly sliced

1/4 c. red wine vinegar

1 tbls honey

1 16 oz coleslaw mix

1 small red bell pepper

4 rolls, split

 

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 in. thick. Grill burgers (Rachael suggest a grill pan). Top with 3 pickles, a slice of ham, and a slice of swiss. Keep on the grill while the toppings heat up. While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with vegetable oil (I did 2 turns of the pan). Add the remaining garlic and sliced onion. Cook for 1 minute. Add the orange zest, the juice from the oranges, red wine vinegar, and honey. Continue cooking the dressing for 1 minutes. Turn the heat off and add the coleslaw mix, red bell pepper, and salt and pepper. Tossing to coat in the warm dressing. Serve your Cubano burgers on the rolls with the warm slaw both on top of the burger and alongside.