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

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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.