Best Cuban Hamburger Frita Cubana Recipes

FRITA CUBANA -- CUBAN HAMBURGER

Frita Cubana -- Cuban Hamburger image

I went to a Cuban restaurant monday and had a Frita for the first time. Yummy. I knew that the burger ingredients were ground beef, ground pork and chorizo. Some do not use the chorizo....I did. The sauce; I got a little help from a Cuban friend. I had to cook these today for my Hubby. He loved 'em.

Provided by Dee Tourville

Categories Burgers

Time 25m

Number Of Ingredients 21

Ingredients

1 lb ground beef, raw
3/4 lb ground pork, raw
1/2 lb chorizo sausage, raw
4 clove garlic, mashed and finely minced
1/4 c sweet onion,grated
3 Tbsp ketchup
3/4 tsp ground cumin
1 1/2 tsp sweet spanish paprika
salt & pepper to taste
6 hamburger buns
6 slice onion, optional
5 c shoestring potatoes or use canned shoe string potatoes
SAUCE
1 can(s) can tomato paste( 6 oz)
1 1/2 c water
1 tsp ground cumin
1 1/2 tsp sweet spanish paprika
1 tsp garlic powder
1/4 c sugar
1 1/4 tsp apple cidar vinegar
salt to taste

Steps:

1. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika.
2. Remove the meat mixture from the food processor and form by hand into round patties. Cook in a large a frying pan.
3. When the frita is just about cooked through, (as you like it)reduce heat to medium low, squirt on some sauce, and let the patties cook just a minute longer.
4. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt
5. Place bun on a plate, burger, slice of raw onion(optional) and top with shoe string potatoes.
6. Directions for the sauce:
7. Mix all of the ingredients together in a saucepan. Bring to a boil stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes. Remove from heat and let cool. Used as the sauce on the Fritas.

CUBAN HAMBURGER (FRITA CUBANA)

Cuban Hamburger (Frita Cubana) image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories Beef

Number Of Ingredients 16

Ingredients

FOR THE SLIDERS
2 tablespoon(s) olive oil
2 clove(s) garlic, peeled and crushed
1 small onion, chopped
2 tablespoon(s) hot paprika
2 tablespoon(s) smoked paprika
4 teaspoon(s) kosher salt
2 teaspoon(s) ground cumin
1/2 cup(s) ketchup
3 tablespoon(s) worcestershire sauce
1 pound(s) 7 ounces ground beef, preferably chuck
8 ounce(s) ground pork
FOR THE POTATO STICKS
2 - russet potato, unpeeled and cut into matchsticks or thin strips
- vegetable oil, for frying
- kosher salt

Steps:

To make the sliders place the olive oil and garlic in a sauté pan set over medium-high heat.
When the garlic begins to sizzle (about 45 seconds), add the onion and sauté until the onion becomes limp and translucent, about 3 minutes
Add both paprikas, salt and cumin and stir to combine.
Place the onion and garlic mixture, ketchup, and Worcestershire sauce in a blender and puree until smooth.
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.
Allow the meat mixture to rest in the refrigerator for about 1 hour.
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.
To make the potato sticks, line a dish with paper towels and set aside.
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
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.
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.
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
Immediately season with salt. Repeat with the remaining potato sticks until all are cooked, drained, and salted.
Some of the potato sticks will have stuck together. When they have cooled, gently break apart.
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.
Note: You can substitute store bought potato sticks for the homemade ones and you can grill the burgers.