Best Cuban Frita Burger Recipes

THE CUBAN BURGER 'FRITA'

The Cuban Burger 'FRITA' image

You will love this burger. It's a total delight from the first bite to the last. Serve on hamburger buns topped with ketchup and honey mustard and a side of shoestring fries.

Provided by CubanCook48

Categories World Cuisine Recipes Latin American Caribbean

Time 3h24m

Yield 12

Number Of Ingredients 12

Ingredients

¾ pound ground beef
¼ pound ground pork
½ cup dry bread crumbs
¼ cup milk
1 egg
1 tablespoon minced onion
1 tablespoon ketchup
2 teaspoons salt
½ teaspoon Pimenton de la Vera (smoked Spanish paprika)
½ teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon vegetable oil

Steps:

Mix the ground beef, ground pork, bread crumbs, milk, egg, onion, ketchup, salt, Pimenton de la Vera, Worcestershire sauce, and pepper together in a large bowl until well combined; divide the mixture into 12 equal ball shapes. Place in refrigerator for 3 hours to allow the flavors to meld.
Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).

Nutrition Facts : Calories 100.7 calories, Carbohydrate 4 g, Cholesterol 39.8 mg, Fat 5.7 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 465.9 mg, Sugar 0.9 g

CUBAN FRITA BURGER

Cuban Frita Burger image

Cuban Frita Burger: There's Angus. Then there's the Certified Angus Beef ® brand.

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

1 pound Certified Angus Beef ® 80% lean ground beef
3 cups (10-ounces) frozen shredded hash browns
1 cup canola oil for frying
1 1/4 teaspoons salt, divided
1 small onion, finely diced
2 cloves fresh garlic, finely chopped
1 1/4 teaspoons paprika, divided
3/4 teaspoon cumin, divided
1/2 teaspoon black pepper
1/4 cup ketchup
1/4 cup water
2 tablespoons white vinegar
1 tablespoon brown sugar
2 teaspoons hot sauce, divided
1/2 teaspoon garlic powder
3 tablespoons mayonnaise
1/4 teaspoon lime zest
1 teaspoon lime juice
4 slices pepper jack cheese

Steps:

Heat oil over high heat in a 12-inch cast iron skillet. Working in two batches, shallow fry hash browns until extremely crisp and dark golden brown like matchsticks (about 5 minutes per batch). Transfer to brown paper or paper towels, season with 1/4-teaspoon salt. Hash browns can be held at room temperature up to four hours.
In large mixing bowl, combine ground beef with onion, fresh garlic, 1/2-teaspoon paprika, 1/2-teaspoon cumin, 1-teaspoon salt and 1/2-teaspoon pepper. Mix by hand and form into four equal sized loosely-packed balls. Refrigerate while preparing sauces.
In a small mixing bowl combine ketchup, water, vinegar, brown sugar, 1-teaspoon hot sauce, garlic powder, remaining 1-teaspoon paprika and remaining 1/4-teaspoon cumin. Stir thoroughly, refrigerate.
In another small mixing bowl combine mayonnaise, lime zest, lime juice and remaining 1 -teaspoon hot sauce. Stir to combine, refrigerate.
Once oil in cast iron skillet has cooled enough to handle, pour off excess into a disposable container, wipe skillet clean with a paper towel. Heat cast iron over medium-high heat, place two balls of beef in the skillet. Using a sturdy metal spatula smash to 1/2-inch thick patties. Top each patty with 2-teaspoons of the ketchup-based special sauce. Sear the patties 4 minutes, flip, top with a slice of cheese and sear 2 more minutes. Repeat with remaining balls of beef.
Spread bottom buns with mayo-based special sauce, add burgers, and top each with an equal amount of fried potatoes. Drizzle each potato stacked patty with an additional tablespoon of the ketchup-based sauce and add top bun.