Cuban Hamburger (Frita Cubana)

1
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Makes 24 Sliders
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Pan Fry

Ingredients

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  • 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

How to Make Cuban Hamburger (Frita Cubana)

Step-by-Step

  1. To make the sliders place the olive oil and garlic in a sauté pan set over medium-high heat.
  2. When the garlic begins to sizzle (about 45 seconds), add the onion and sauté until the onion becomes limp and translucent, about 3 minutes
  3. Add both paprikas, salt and cumin and stir to combine.
  4. Place the onion and garlic mixture, ketchup, and Worcestershire sauce in a blender and puree until smooth.
  5. Place 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.
  6. Allow the meat mixture to rest in the refrigerator for about 1 hour.
  7. Roll 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.
  8. To make the potato sticks, line a dish with paper towels and set aside.
  9. Pour 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
  10. If 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.
  11. Sprinkle 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.
  12. When 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
  13. Immediately season with salt. Repeat with the remaining potato sticks until all are cooked, drained, and salted.
  14. Some of the potato sticks will have stuck together. When they have cooled, gently break apart.
  15. To 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.
  16. Note: 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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