Cuban Burger: Mojo Pork Meets Pickles – A Flavor Explosion You Can’t Resist

If you’re craving bold flavors and a burger that’s anything but ordinary, you’re in for a treat. This Cuban Burger combines the zesty mojo-marinated pork with tangy pickles, creating a mouthwatering fusion that’s impossible to resist. It’s like a Cuban sandwich got a burger makeover, and trust me, it’s as good as it sounds.

Inspired by the vibrant flavors of Cuban cuisine, this burger is all about balance—savory pork, melty cheese, crisp pickles, and a hint of citrusy mojo sauce. It’s the kind of meal that turns an ordinary dinner into something unforgettable. Whether you’re hosting friends or just treating yourself, this burger brings a little taste of Havana to your plate.

Cuban Burger: Mojo Pork Meets Pickles

When I set out to create this Cuban Burger, I wanted every bite to capture the heart of one of my favorite cuisines. The tender mojo-marinated pork, crisp pickles, and melty Swiss cheese come together perfectly on a soft bun. This burger is my tribute to bold Cuban flavors, with every ingredient thoughtfully layered. Let me show you how to build this masterpiece step-by-step.

Ingredients You’ll Need

• For the Mojo Pork:

• 1 lb pork shoulder, trimmed and cut into chunks
• 1/2 cup fresh orange juice
• 1/4 cup lime juice
• 1/4 cup olive oil
• 5 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt

• For the Burger:

• 4 brioche or potato burger buns, lightly toasted
• 4 slices Swiss cheese
• 1/2 cup dill pickles, thinly sliced
• 4 tbsp Dijon mustard
• 1/4 cup unsalted butter, melted (for bun toasting)

Preparing the Mojo Pork

1. Marinate the Pork: Combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, and salt in a large bowl. Add the pork chunks, coating them completely in the marinade. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
2. Cook the Pork: Preheat the oven to 325°F. Place the marinated pork and the marinade in a baking dish. Cover tightly with foil and cook for 2.5 to 3 hours, or until the pork is tender and easily shredded.
3. Shred the Pork: Remove the pork from the dish and shred using two forks. Reserve some of the pan juices to keep the pork moist and flavorful.

Assembling the Cuban Burger

1. Toast the Buns: Brush the cut sides of the burger buns with melted butter. Heat a skillet or grill pan over medium heat and toast until golden brown.
2. Layer the Burger: Spread Dijon mustard generously on the bottom half of each bun. Pile on the shredded mojo pork, ensuring each bite delivers that citrusy and savory punch. Top with a slice of Swiss cheese so it gently melts over the pork. Add a layer of crisp dill pickles for a tangy crunch.
3. Top It Off: Finish with the top bun, already toasted to perfection. Press down lightly to hold all those layers together.

Ingredients

For The Mojo Pork

• 2 pounds pork shoulder (trimmed of excess fat)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For The Burger Patties

• 1 pound ground beef (80/20 for the perfect balance of fat and flavor)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For The Toppings

• 6 slices Swiss cheese
• 1/2 cup dill pickles (sliced)
• 1/4 cup yellow mustard
• 1/2 cup shredded lettuce (optional, for a fresh crunch)

For The Cilantro-Lime Aioli

• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic (finely minced)
• 1 tablespoon fresh cilantro (chopped)
• Pinch of kosher salt

For Assembly

• 6 brioche burger buns (toasted until golden)
• Mojo pork (shredded)
• Burger patties (cooked to your liking)
• Toppings (cheese, pickles, mustard, etc.)
• Cilantro-lime aioli (generously spread on buns)

Tools And Equipment

Making the perfect Cuban Burger with that irresistible mojo pork and tangy pickles requires just the right tools and equipment. Over the years of experimenting and grilling, I’ve learned that having the proper setup makes all the difference in nailing the flavor and texture of a burger like this.

Essential Tools

Here’s a list of what I recommend you have ready before diving into the recipe:

• Cutting board: A sturdy one for prepping the pork shoulder, slicing pickles, and toasting buns.
• Sharp chef’s knife: Allows you to easily trim the pork and chop garlic, cilantro, and other ingredients.
• Citrus juicer: For extracting every drop of fresh lime and orange juice for that beautifully tangy mojo marinade.
• Mixing bowls: Several bowls in different sizes for marinating the pork, mixing spices, and preparing the aioli.
• Whisk: Perfect for blending the cilantro-lime aioli until smooth and creamy.
• Cast iron skillet or grill pan: For charring your burger patties or toasting those brioche buns directly. Cast iron gives you that incredible sear every time.
• Grill: Optional, but recommended! Whether it’s a gas or charcoal setup, grilling the pork or patties brings out intense flavors.
• Oven-safe roasting pan: Necessary for slow-cooking the mojo pork to tender, fall-apart perfection.
• Meat thermometer: To check the pork’s internal temperature and ensure it’s cooked just right.
• Tongs: For flipping burger patties and buns without crushing or breaking them.
• Basting brush: Great for spreading mojo sauce or aioli where needed.

Equipment Tips

1. Invest in a cast iron skillet if you don’t already have one. You’ll get a restaurant-quality sear on your patties and buns while keeping the juices in.
2. Use a quality citrus juicer. Fresh juice is non-negotiable for this recipe—it’s the heart of the marinade’s flavor.
3. If you’re slow-roasting the pork in an oven, ensure your roasting pan has high sides to catch all the juicy marinade. You don’t want to lose a drop of that mojo goodness.

Pull these tools out and set up your workstation before you start cooking. With this equipment in hand, you’re all set to build a Cuban Burger that your friends and family will be talking about for weeks.

Directions

This Cuban Burger is all about balancing those bold, zesty flavors with rich and savory elements. Follow my step-by-step instructions to craft a burger that combines mojo-marinated pork, tangy pickles, and creamy aioli perfectly.

Prep The Mojo Pork

1. Marinate: In a large mixing bowl or resealable bag, combine 1/2 cup orange juice, 1/4 cup lime juice, 5 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon kosher salt, and 1/4 cup olive oil. Add the 2-pound pork shoulder and ensure it’s fully submerged. Cover and refrigerate for at least 6–8 hours, or overnight for maximum flavor soaking.
2. Cook: Preheat your oven to 300°F. Place the marinated pork shoulder in a roasting pan. Pour any leftover marinade over the top, then cover the pan tightly with aluminum foil. Roast for about 4 hours or until the pork is tender and shreds easily with a fork.
3. Shred: Once cooked, let the pork rest for 15 minutes. Then, shred it using two forks, mixing it with the juices in the pan to keep it moist and flavorful.

Prepare The Burger Patties

1. Mix: In a bowl, combine 1 pound of ground beef with 1 teaspoon of kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Gently mix to avoid overworking the meat.
2. Shape: Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick. Use your thumb to press a slight dimple in the center of each patty to prevent it from puffing up while cooking.
3. Cook: Heat a cast iron skillet or grill pan over medium-high heat. Cook each patty for 3–4 minutes per side for medium doneness, or longer depending on your preference. Place slices of Swiss cheese over the patties during the last minute of cooking to melt it beautifully.

Make The Cilantro-Lime Aioli

1. Blend: In a small mixing bowl, combine 1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 minced garlic clove, and 2 tablespoons finely chopped cilantro. Mix until smooth and creamy.
2. Chill: Cover the bowl and let the aioli chill in the refrigerator while you prepare the rest of the burger. This helps the flavors meld together.

Assemble The Toppings

1. Prep: Slice your dill pickles into thin rounds and tear fresh lettuce leaves if using.
2. Toast: Lightly brush your brioche buns with butter and toast them cut-side down in a skillet or on the grill for 1–2 minutes until golden brown.
3. Layer: Spread a generous amount of cilantro-lime aioli on the bottom half of the toasted buns. Add a layer of the shredded mojo pork, followed by the cheesy burger patty. Top with dill pickles and lettuce (optional). Finish with the top bun.

Cooking Instructions

Get ready to bring bold Cuban flavors to life with this step-by-step guide. We’ll take it slow with the mojo pork, fire up the grill for those burger patties, and finish perfectly with toasted brioche buns. Let’s dive in!

Cook The Mojo Pork

1. Marinate the Pork: In a large mixing bowl, combine 1 cup of freshly squeezed orange juice, 1/3 cup lime juice, 6 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 tablespoon olive oil, and a pinch of salt. Add a 2-3 lb pork shoulder, ensuring it’s fully coated. Cover the bowl with plastic wrap and marinate for at least 4 hours or overnight in the refrigerator for maximum flavor.
2. Roast the Pork: Preheat your oven to 300°F. Remove the pork from the marinade and place it in an oven-safe roasting pan. Pour about 1/2 cup of the marinade over the pork to keep it juicy. Cover the pan with aluminum foil and roast for 3-4 hours, or until the pork is fall-apart tender. Check every hour and baste with its juices.
3. Shred the Pork: Once cooked, use two forks to shred the pork while it’s still warm. Set it aside and keep it covered to stay moist.

Grill The Burger Patties

1. Prepare the Patties: In a mixing bowl, combine 1 lb ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Gently mix until just combined. Form into four 1/4-pound patties, pressing a small indent in the center of each for even cooking.
2. Preheat the Grill or Skillet: Heat a grill, grill pan, or cast iron skillet to medium-high. Lightly oil the surface to prevent sticking.
3. Cook the Patties: Place the patties on the hot surface and cook for about 3-4 minutes per side, or until they reach your desired doneness. During the last minute of cooking, add a slice of Swiss cheese to each patty. Cover with a lid or foil to let the cheese melt beautifully.

Toast The Buns

1. Prep the Brioche Buns: Slice four brioche buns in half and lightly butter the cut sides.
2. Toast to Perfection: Place the buns, cut side down, on the grill or in a clean skillet over medium heat. Toast for 1-2 minutes, or until golden and slightly crisp. Keep a close eye so they don’t burn.

Assemble The Cuban Burger

This is the best part—bringing it all together for that first incredible bite. I’m not shy when it comes to packing layered flavor into my burgers, and the Cuban Burger is no exception. Here’s how I assemble this masterpiece step by step:

1. Toast the Brioche Buns

Start with those perfectly golden, slightly crisp brioche buns we prepped earlier. Place the bottom halves on a large platter or board, ready to hold all that goodness.

1. Spread the Dijon Mustard

Grab your Dijon mustard and slather a good layer over each bottom bun. I love the sharp, tangy kick it adds—it’s the perfect base for the flavors ahead.

1. Stack the Shredded Mojo Pork

Pile on a generous portion of the shredded mojo-marinated pork. It should be juicy with hints of garlic and citrus. Make sure it covers the bun evenly to ensure every bite bursts with flavor.

1. Add a Melted Swiss Cheese Patty

Slide one of the warm, perfectly cooked burger patties with its blanket of melted Swiss cheese on top of the pork. The creaminess of the cheese ties everything together beautifully.

1. Layer the Pickles

Don’t skimp on the tangy dill pickles! Lay 4 to 5 slices right over the cheese. The crunch and acidity provide that perfect balance against the richness of the pork and beef.

1. Optional Shredded Lettuce (For Crunch)

If you’re a fan of extra texture like I am, sprinkle a handful of fresh shredded lettuce over the pickles. This step is optional, but it adds a fresh pop that some folks can’t resist.

1. Drizzle with Cilantro-Lime Aioli

Take your cilantro-lime aioli and drizzle it generously across the toppings. The zesty lime and fresh cilantro elevate the entire burger to another level of flavor complexity.

1. Top it Off

Gently press the top bun into place. Make sure it’s toasted golden and still slightly warm—that slight crunch when your teeth sink in makes this burger unforgettable.

1. Serve and Enjoy

Serve your Cuban Burger immediately while everything is warm and the flavors are at their peak. I usually plate mine up with a side of crisp fries, but really, this burger is the star no matter what.

Make-Ahead Tips

One of the best parts of making the Cuban Burger is how well it lends itself to prepping ahead. With just a little planning, you can streamline the process and make burger night stress-free. Here’s how I make it easy to impress my friends and family with this flavorful masterpiece:

• Prepare the Mojo Pork in Advance

I always marinate the pork shoulder at least 12 hours before cooking, but you can even do it up to 24 hours in advance to let those citrus and garlic flavors soak deep into the meat. Once cooked and shredded, the pork stays juicy and delicious in an airtight container in the fridge for up to 3 days. Simply reheat it on the stove or in the oven with a splash of the leftover cooking juices to keep it moist.

• Make the Cilantro-Lime Aioli Early

The aioli is a quick mix of mayonnaise, lime juice, zest, garlic, and cilantro, and it only improves with time. I like to whip it up a day ahead so the flavors can meld together perfectly. Store it in a small jar or container in the fridge, and it’ll be ready to drizzle onto your burgers at a moment’s notice.

• Slice and Prep Toppings

I recommend slicing the Swiss cheese, pickles, and any optional lettuce the morning of your burger night. Keep everything in separate containers to grab easily when you assemble. It’s these little details that save so much time later.

• Toast the Brioche Buns Ahead (Optional)

If you’re hosting a group and want to avoid a last-minute scramble, you can lightly toast the buns earlier in the day. Store them uncovered at room temperature so they stay crisp but not soggy. You can quickly warm them up before assembling the burgers.

• Shape and Season Burger Patties

While I usually cook the patties fresh, you can shape and season them earlier in the day. Stack them with parchment paper in between to prevent sticking, and keep them covered in the fridge until you’re ready to grill or pan-sear. Just make sure to let them sit out for about 15 minutes before cooking to bring them to room temperature for even cooking.

With these make-ahead tips, you’ll spend less time running around the kitchen and more time enjoying the smiles on everyone’s faces when they take that first bite. Trust me, prepping ahead elevates burger night to whole new levels of fun and flavor.

Serving Suggestions

When it comes to serving the Cuban Burger, I like to turn the experience up a notch. This burger’s bold flavors deserve an equally thoughtful presentation. Here are some of my go-to serving ideas to make this meal unforgettable.

1. Classic Side Pairings

For a traditional burger night feel, serve this Cuban masterpiece with crispy golden fries or sweet potato fries. Sprinkle a bit of smoked paprika or garlic powder on the fries for extra seasoning that complements the mojo pork. Feeling adventurous? Offer a side of plantain chips or yuca fries to stay true to the Cuban vibe. Their unique textures bring a fun twist to the table.

2. Zesty Salads

I love pairing this rich burger with a refreshing salad to balance the flavors. A simple cabbage slaw, tossed with lime juice and a pinch of salt, tastes incredible next to the burger. For an extra touch, add some thinly sliced radishes and cilantro to the mix. Another favorite of mine is a hearty black bean and corn salad, dressed with olive oil, lime, and a hint of cumin.

3. Creative Condiments

Serving this burger with extra sauces on the side takes it to another level. I sometimes make a little extra cilantro-lime aioli for dipping fries or spreading a bit more on the bun. For guests who like heat, I keep a small bowl of spicy mojo sauce or even hot sauce for them to drizzle over the burger. Trust me, these additions make everyone a happy diner.

4. Drinks That Shine

You cannot go wrong with pairing this Cuban Burger with drinks that bring out its boldness. Personally, I think a crisp lager or pale ale works wonders, cutting through the richness of the pork. If you’re looking for something non-alcoholic, fresh limeade or mango iced tea always do the trick. For a bit of indulgence, whip up mojitos—they’re a Cuban classic for good reason.

5. Crowd-Friendly Touches

When serving to a group, I like to set up a mini burger bar, so guests can customize their own burgers. Lay out bowls of shredded lettuce, dill pickles, extra cheese slices, and sautéed onions. Provide a variety of buns too, like brioche or even Cuban bread, for a fun personal touch. Guests love building their perfect burger, and it always becomes the highlight of the meal.

6. Plating for Impact

Presentation is key when serving a burger as unique as this. I prefer to serve these burgers on warm plates with a side of neatly arranged fries or plantain chips. Tuck a lime wedge or two on the plate as a garnish—it not only adds color but also lets anyone who wants a burst of acidity squeeze it over their burger for an extra kick.

I believe the Cuban Burger is more than just a meal—it’s an experience. These simple serving ideas help elevate the dish and make every bite one to remember.

Conclusion

The Cuban Burger is more than just a dish—it’s a celebration of bold flavors and vibrant ingredients that come together in perfect harmony. From the tender mojo pork to the tangy pickles and creamy aioli, every bite feels like a little adventure.

Whether you’re hosting a gathering or treating yourself to something special, this burger is sure to impress. With a bit of preparation and the right tools, you can bring the essence of Cuban cuisine straight to your table. Trust me, it’s worth every step!