CUBAN HAMBURGER (FRITA CUBANA)

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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

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.

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