Ingredients:
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped dill pickles
1/4 cup chopped sweet gherkins
1/3 cup chopped red onions
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped cilantro
1/4 cup mayonnaise
3/4 tablespoon spicy brown mustard
1/2 lb lean smoked ham
1/2 cup canned black beans, rinsed and drained
1 -2 dried chipotle chiles, softened in hot water and seeds removed
1 garlic cloves, minced
1/2 lb ground pork
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt ( or to taste)
4 crisp-crust round buns, split
3 ounces sliced monterey jack cheese
4 bibb lettuce
Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the salsa: combine all the salsa ingredients together in a bowl; mix well.
Cover and refrigerate until ready to serve.
To make the spread: combine the mayonnaise and mustard together in a small bowl; blend well; cover and refrigerate until ready to serve.
To make the burgers: Chop the ham in a food processor; add in the beans, chiles, and garlic; process until finely chopped.
Transfer mixture to a large bowl; add in the pork, chile powder, cumin, and salt.
Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 4 equal portions; form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference–4-5 minutes on each side for medium.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
During the last 2 minutes of cooking, top the patties with the cheese to melt.
To serve the burgers: spread the mustard mixture over the cut sides of the bun tops.
On each bun bottom, spread a layer of salsa; then top with a lettuce leaf, a patty, and more salsa.
Add the top buns and serve.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.