Mojito Burgers
1 cup mayonnaise
1 lime, zested and juiced
3 garlic cloves, minced
2 pounds ground chuck
1/4 cup dark rum
2 teaspoons sugar
4 teaspoons fresh mint leaves, finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 (3″ by 4″) pieces Cuban bread, halved lengthwise
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Lime Aioli, combine the mayonnaise, lime zest, lime juice, and 2 cloves of minced garlic in a small mixing bowl and mix well. Refrigerate until serving. To make patties, combine 1 clove of minced garlic, beef, rum, sugar, mint, salt, and pepper in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit pieces of Cuban bread. Place patties on the grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place Cuban bread, cut side down, on outer edges of rack to toast lightly. To assemble burgers, spread a generous amount of Lime Aioli over cut sides of Cuban bread. On each Cuban bread bottom, place a patty and the top half of the Cuban bread.
Serves 6