Cuban Hamburger (Frita Cubana)

Raven Higheagle

By
@ravenhigheagle

As legend has it, these highly seasoned burgers got their start in a Cuban sausage factory. In order to make sure the seasoning for the chorizo sausage was perfect, a small amount of the sausage filling was quickly fried up and tasted. Eventually, the samples became a popular midday snack.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
Makes 24 Sliders
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Pan Fry

Ingredients

FOR THE SLIDERS

2 Tbsp
olive oil
2 clove
garlic, peeled and crushed
1 small
onion, chopped
2 Tbsp
hot paprika
2 Tbsp
smoked paprika
4 tsp
kosher salt
2 tsp
ground cumin
1/2 c
ketchup
3 Tbsp
worcestershire sauce
1 lb
7 ounces ground beef, preferably chuck
8 oz
ground pork

FOR THE POTATO STICKS

2
russet potato, unpeeled and cut into matchsticks or thin strips
vegetable oil, for frying
kosher salt

Step-By-Step

1To make the sliders place the olive oil and garlic in a sauté pan set over medium-high heat.

2When the garlic begins to sizzle (about 45 seconds), add the onion and sauté until the onion becomes limp and translucent, about 3 minutes

3Add both paprikas, salt and cumin and stir to combine.

4Place the onion and garlic mixture, ketchup, and Worcestershire sauce in a blender and puree until smooth.

5Place the beef and pork in a medium bowl and pour the puree over the meat. Using your hands, work the puree into the meat until well mixed.

6Allow the meat mixture to rest in the refrigerator for about 1 hour.

7Roll about 1/4 cup of the meat mixture into a ball and lightly flatten into a patty about 1/2-inch thick. Repeat with the remaining mixture.

8To make the potato sticks, line a dish with paper towels and set aside.

9Pour 2 inches of oil into a deep, heavy-bottomed pot. Place the pot over high heat and wait for the oil to reach 375°F on a deep-fry thermometer

10If you don’t have a deep-fry thermometer, you can test the oil temperature by dropping a couple of potato sticks in the oil—if bubbles rise up around the potatoes, it’s ready.

11Sprinkle a small amount (about a four-finger pinch) of the potato sticks into the hot oil Small batches keep the potatoes from forming into one large mass.

12When the potatoes cook to a golden brown color, in about 2 minutes, remove them from the oil with a slotted spoon and place on the paper towel–lined dish to drain

13Immediately season with salt. Repeat with the remaining potato sticks until all are cooked, drained, and salted.

14Some of the potato sticks will have stuck together. When they have cooled, gently break apart.

15To assemble the sliders layer a mound of potato sticks on the bottom bun, place a patty over it, then top with another mound of potato sticks and the other half of the bun. Serve.

16Note: You can substitute store bought potato sticks for the homemade ones and you can grill the burgers.

About this Recipe

Course/Dish: Beef, Burgers
Main Ingredient: Beef
Regional Style: Cuban
Other Tags: Quick & Easy, For Kids