Cheeseburgers ~ American vs. Swiss?

From Bobby Flay's Burgers, Fries, and Shakes: Miami Burger

A trip to Miami wouldn't be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It's almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn't hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4)

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

1. 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 of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.

2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.
* Kosher salt

Directions

1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside.

3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot.

Put restaurant stripes on your grilled favorites like a pro. Low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. 10.25 inch round skillet is Seasoned and ready to use.

Hint, Hint. Father's Day will be here before you know it.