Palomilla Patty Melts with Yellow Mustard Slaw
It’s hard to beat a big burger filled with flavor and topped with Swiss cheese.
- 1 1/2 pounds ground sirloin
- 1 1/2 teaspoons ground marjoram or oregano (half a palmful)
- 1 1/2 teaspoons ground cumin (half a palmful)
- 1/4 cup loosely packed cilantro leaves (a handful), finely chopped
- 3-4 tablespoons grated onion
- 3-4 cloves garlic, finely chopped
- Salt and pepper
- 1 tablespoon extra virgin olive oil (EVOO)
- Juice of 1 lime
- 4 slices Swiss cheese
- 8 slices good quality white bread, toasted
- Butter, for toast
- 1/4 cup yellow mustard
- 3 tablespoons dill relish
- 1/4 cup honey or agave syrup
- 1/3 cup vegetable oil
- 1 pound slaw salad mix
- Plantain chips
- Pre-heat the broiler and place the baking rack in the center of the oven.
- Combine the meat with the herbs and spices, onion, garlic and salt and pepper. Form four patties, making them thinner at the center and thicker at the edges for more even cooking.
- Heat the EVOO in a skillet over medium-high heat. Add the patties and cook for 5 minutes on the first side. Flip and cook for 2 more minutes, then squeeze the lime juice over the burgers and add a slice of cheese on top of each burger. Tent the pan with foil to melt the cheese in the last minute of cook time.
- While the patties cook, toast the bread on each side under the broiler then butter them lightly.
- Combine the mustard with the relish and honey. Whisk in the vegetable oil and toss with slaw salad to coat. Season with salt and pepper, to taste.
- Serve the Palomilla burgers on toast, cut on a diagonal, with the slaw salad and plantain chips alongside.