Oswald Rivera

Author, Warrior, and Teacher

Tag: #food/#ffooodie/Puerto Rican Cuisine

HAMBURGERS WITH PICKLES

June 2, 2026 / / 0 Comments

 

I’m always on the lookout for a good hamburger recipe and, luckily, I came across a burger preparation I had from years ago. For the record, it was a burger recipe from the old 60-Minute Gourmet column in the New York Times by renown chef Pierre Franay. He called it “A German Touch for Ground Beef.” The recipe is essentially, Hamburger with Pickles. Obviously, this is not a Nuyorican dish. Yet the ingredients and preparation mirror how we make Hamburgesa Criollo, or Creole Burgers. You can find a recipe for Creole Burgers in my first cookbook, Puerto Ruican Cuisine in America (Running Press). So, go at it with this recipe. No fuss, no mess, just add finely chopped dill pickles to the ground beef, and there you have it.

Unique about this dish is that it can served as dinner with a side like say, rice, couscous. potatoes or a favorite vegetable. In this case we used sliced tomatoes as a garnish. Also note that, in the original recipe, it called for corn, peanut or vegetable oil for frying. I used olive oil and the tase was great. Again, you’re choice.

This time around, elevate the humble hamburger to the center a fine meal. It won’t disappoint.

HAMBURGERS WITH PICKLES

1½ pound ground beef
2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil (I used olive oil, see above)
½ finely chopped onions
4 tablespoons breadcrumbs
½ cup finely chopped dill pickles
½ teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon red wine vinegar
1/3 cup sour cream
2 tablespoons finely chopped parley

Instructions:

  1. Put the meat in a mixing bowl.
  2. Heat 2 teaspoons of the oil in a small saucepan of skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
  3. Add the cooked onions to the meat, Add the breadcrumbs, pickles, garlic, salt and pepper, and blend thoroughly with the hands.
  4. Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
  5. Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter. Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with the parsley and serve.
    Yield: 4 servings.

 

LOMA DE CERDO CON CÚRCUMA (Pork Tenderloin in a Turmeric Sauce)

February 17, 2026 / / 0 Comments

Back in Spanish Harlem, the favorite family pork dish was Pernil, or Roast Pork Shoulder. This is something we did for the holidays, like Christmas or Easter. Otherwise, it was plain old pork chops. But, on occasions we would have pork tenderloin (when we could afford it-we were relatively poor). Of course, this was for special occasions. Mainly we would roast it in the oven and serve it with a sauce. Like in today’s dish: Lomo de Cerdo con Cúrcuma or, Pork Tenderloin in a Turmeric Sauce. Cúrcuma, by the way, is pronounced koor-KOO-mah. Also, the turmeric gives the sauce, and the tenderloin, a pepper-like flavor and earthy, mustard-like aroma. Let me add, it is a spice with potent anti-inflammatory and antioxidant properties. That means, it’s good for you health wise.

This recipe is simple enough. Just season the tenderloin with salt and pepper, bake in the oven, and serve with the sauce. The sauce itself is just a basic roux to which we add oregano, garlic powder and the turmeric for added flavor and color. That’s it. So, let’s say you have the in-laws coming over for dinner, or that picky aunt who complains about everything; or your partner’s boss who is hard to please, especially when it comes to food. Well, make this specialty, and they will sing your praises. For all you bachelors and bachelorettes who want to impress that future boyfriend or girlfriend with your cooking skills, this dish is it.

This recipe goes well with almost any side dish be it a vegetable like green beans or broccoli, or a grain like rice or couscous. Guess what, we served it with kasha. It even goes well with pasta, whether it’s string like linguini or spaghetti, or tubular like macaroni or penne. A meal for all palates.

LOMO DE CERDO CON CÚRCUMA
(Pork Tenderloin with Turmeric Sauce)

Ingredients

2 pork tenderloins (about 1-pound each)
Salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
1 cup cold milk or milk and cream
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/2 teaspoon turmeric

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Rinse tenderloins under cold running water and pat dry with paper towels.
  3. Pierce the tenderloins all over with a knife or fork. Rub thoroughly with the salt and pepper.
  4. Place in an oven proof baking dish (we prefer cast iron). Bake, uncovered, for 25-30 minutes or until the pork had reached an internal temperature of 145 degrees, as measured in the center with instant read meat thermometer.
  5. While the pork is roasting, prepare the turmeric sauce: Melt butter over moderate heat in a small heavy saucepan. Add flour and blend well over low heat with a wire whisk until it reaches a smooth consistency.
  6. Stir in milk and bring slowly to boiling point. Cook 2 minutes, stirring constantly. Depending on thickness of sauce, you may want to add more milk or cream. Season with oregano and garlic. Finally, stir in the turmeric, cook 2 minutes more.
  7. Remove tenderloins from oven, place in a serving dish and let rest 5 minutes. Pour sauce over meat and serve. slicing pork into 1/2 to 2-inch pieces, or what are called medallions.
    Yield:     4-6 servings.

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