Cuban Hamburger (Frita Cubana)

Raven Higheagle


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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Makes 24 Sliders
1 Hr 30 Min
30 Min
Pan Fry


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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
3 Tbsp
worcestershire sauce
1 lb
7 ounces ground beef, preferably chuck
8 oz
ground pork


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

How to Make Cuban Hamburger (Frita Cubana)


  • 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.

Printable Recipe Card

About Cuban Hamburger (Frita Cubana)

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

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