Best Frita Cubana Recipes

FRITA CUBANA -- CUBAN HAMBURGER

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.

FRITA CUBANA

Steps:

• Mix all ingredients and form into patties. Cook on the grill or in a frying pan. Serve on a traditional American hamburger bun.
• Makes four quarter pounders or six to eight standard patties.

FRITA CUBANA-(CUBAN HAMBURGERS)-NUWAVE/FLAVORWAVE

Steps:

• Mix all ingredients and form into patties. Cook on the 1 inch rack on HI for 5 -8 minuted depending on how cooked you like it.
• Serve on a traditional American hamburger bun.
• Makes four quarter pounders or six to eight standard patties.

CUBAN HAMBURGER (FRITA CUBANA)

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.

FRITA CUBANA

Steps:

• Mix all ingredients and form into patties. Cook on the grill or in a frying pan. Serve on a traditional American hamburger bun. Makes four quarter pounders or six to eight standard patties.