Cuban Frita Burger Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE CUBAN FRITA BURGER.



The Cuban Frita Burger. image

I will not lie, The Cuban Frita Burger is a little crazy, but the Cuban's know how to do a burger right.

Provided by Tieghan Gerard

Categories     Main Course

Time 1h

Number Of Ingredients 21

1 ounce can tomato paste (6)
1 cup water
1/2 cup orange juice
1 1/2 teaspoons Spanish smoked paprika
1 teaspoon cumin
2 tablespoons brown sugar
1/4 cup vinegar
1 teaspoon salt
2 tablespoons Sriracha (optional)
1 pound ground beef
1 pound fresh ground chorizo (or use links and remove the meat from the casing)
2 tablespoons ketchup
1 1/2 teaspoons Spanish smoked paprika
3/4 teaspoon cumin
pinch of salt + pepper
6 Cuban buns (warmed (or your favorite buns))
6 slices cheddar cheese
6 fried eggs (optional)
4 russet potatoes
oil (for frying)
salt + pepper (to taste)

Steps:

  • To make the secret sauce, combine the tomato paste, water, orange juice, Spanish paprika, cumin, brown sugar, vinegar, salt and sriracha in a small sauce pan. Bring the mixture to a boil and then reduce the heat to a simmer. Simmer 15 minutes or until the sauce has thickened slightly.
  • To make the fries, heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
  • Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide) or just use your knife (this is what I did). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry. (I like to begin frying mine while the burgers are cooking)
  • To form the burger patties, combine the beef, chorizo, ketchup, Spanish paprika, cumin and a pinch salt and pepper in a bowl and mix until just combined. Form the meat into six patties.
  • Heat a large cast iron skillet or griddle over medium-high heat. Cook the burger until your desired doneness, but traditionally Fritas should be cooked to medium. During the last minute of cooking, add a slice of cheddar cheese.
  • Meanwhile, fry the potatoes, transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them.
  • Fry the potatoes in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with salt to taste. Transfer to a paper-towel-lined baking sheet.
  • Serve the burgers on warmed Cuban buns that have been slathered with a little special sauce. On to the bottom bun, place the burger, fries, more special sauce and top with a fried egg. Place the top bun over the egg, grab the burger with two hands and EAT!

Nutrition Facts : Calories 695 kcal, Carbohydrate 58 g, Protein 51 g, Fat 61 g, SaturatedFat 24 g, Cholesterol 313 mg, Sodium 1059 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

THE CUBAN FRITA BURGER: FRITA CUBANA



The Cuban Frita Burger: Frita Cubana image

A flavor-packed, epic burger that shares its bun with shoestring fries! In collaboration with Nicollet Laframboise and adapted from a recipe by Three Guys from Miami.

Provided by Lisa

Categories     Dinner

Time 1h10m

Number Of Ingredients 22

1 cup ketchup
1/4 cup water
1 tablespoon apple cider vinegar (or white vinegar)
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon sriracha or to taste
4 russet potatoes
1 cup of vegetable oil for frying, or more as needed
1 pound ground beef
1 pound ground pork
2 tablespoons finely minced garlic (about 4 cloves)
1 1/2 cups finely minced yellow onion, divided (1/2 cup will be used to top the cooked burgers)
3 tablespoons ketchup
1 teaspoon ground cumin
2 teaspoons sweet Spanish paprika
2 teaspoons smoked paprika (sweet not spicy)
1 1/2 teaspoons kosher salt
Black pepper, to taste
8 Cuban rolls, brioche rolls or hamburger buns, toasted
Lettuce leaves, optional

Steps:

  • To make the sauce, mix all of the ingredients together in a small saucepan: ketchup (1 cup), water (1/4 cup), vinegar (1 tablespoon), sweet paprika (1 1/2 teaspoons), cumin (1 teaspoon), salt (1 teaspoon), oregano (1/2 teaspoon) and sriracha (1/2 teaspoon). Cook at a gentle simmer, partially covered, for 5 minutes. Sauce can be made a day ahead and refrigerated until ready to use.
  • Peel the potatoes and shred them on a box grater or in your food processor with the coarse shredding blade. Swish them in a bowl of cold water, pour out cloudy water, and repeat until the water is clear. Just before frying, drain them in a colander and dry them well by squeezing them between several clean absorbent dish towels. The dryer the better for getting them crisp and brown. Pour oil into a heavy, non-stick skillet over medium-high heat and fry the potatoes, in small batches, until they're golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.
  • Make the meat mixture in a large bowl or in a food processor. Combine ground meats with 1 cup of the onions and the garlic (2 tablespoons). Mix by hand or pulse a few times in the food processor, to combine. Add ketchup ( 3 tablespoons), cumin (1 teaspoon), paprika (2 teaspoons), smoked paprika (2 teaspoons) and 1 1/2 teaspoons of salt. Mix by hand or pulse just until combine. Form the meat into 8 thin patties.
  • Cook patties in batches, on a preheated flat griddle or in a frying pan coated with a little vegetable oil, over medium heat, for 2-4 minutes per side or until they're cooked to your liking. (I suggest medium rare to medium). Season with salt and pepper, to taste.
  • To assemble the fritas, spread some special sauce over the bottom half of a bun. Place a patty on top, add more sauce, some finely chopped raw onion and a big pile of shoestring fried potatoes. Spread a little sauce on the inside of the top bun and place it on top. Repeat with remaining burgers. Serve immediately.

Nutrition Facts : Calories 590 calories, Sugar 15.3 g, Sodium 1390.3 mg, Fat 27.2 g, SaturatedFat 14.8 g, TransFat 0.1 g, Carbohydrate 56.8 g, Fiber 3.9 g, Protein 24.4 g, Cholesterol 75.3 mg

CUBAN FRITA RECIPE



Cuban Frita Recipe image

Tasty homemade Cuban frita recipe, the best hamburger in the world and one of the traditional sandwiches of our island.

Provided by Dailis

Categories     Snack     Burger

Time 2h15m

Yield 1 Burger

Number Of Ingredients 9

1 pound of ground beef
1 tablespoon of chorizo butter
2½ teaspoons of smoked sweet pepper or paprika
3 potatoes
1 onion
1 can of tomato sauce
1 teaspoon of salt
Vegetable oil for frying
Soft hamburger bread

Steps:

  • 1 We start by mixing the butter and the paprika in a bowl big enough until they get a reddish color (if the butter already has paprika included this step will not be necessary)
  • 2 Then we add the ground beef and the salt; mix so that they integrate very well.
  • 3 We wrap the dough in plastic wrap and take it to the refrigerator for at least 2 hours to better settle the flavor.
  • 4 Meanwhile, we chop the onion into very small cubes and cut the potatoes into small and thin julienne strips. Set aside.
  • 5 Now it is time to prepare the hamburgers, after two hours we use the dough we had put into the refrigerator, to form several meat balls using our hands.
  • 6 Crush the balls to form a medallion and fry in a pan with a little hot oil. Take them off of the stove and set aside.
  • 7 Once we have finished this, we soak the potato strings in enough water to remove the starch, drain the excess water and fry them in vegetable oil.
  • 8 We add salt to the potato strings, when they are ready, we take them off of the stove and drain them on paper towels or kitchen paper.
  • 9 We place the hamburger and the potatoes inside the bread along with the onion and the tomato sauce, getting the frita ready now to be enjoyed.

Nutrition Facts :

FRITA CUBANO



Frita Cubano image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

1 1/2 cups mayonnaise
1/2 cup sour cream
4 tablespoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound 80/20 ground beef
1/2 pound Mexican chorizo
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 medium white onions, chopped
12 slices Swiss cheese
12 mini Hawaiian rolls, cut in half
Mini French Fries, recipe follows
3 large russet potatoes
1 quart peanut oil
Kosher salt

Steps:

  • For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
  • For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
  • Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
  • Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
  • Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
  • Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
  • Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.

MINI CUBAN BURGERS (FRITAS)



Mini Cuban Burgers (Fritas) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups dried bread crumbs
1/4 cup plus 2 tablespoons whole milk
1 large yellow onion, grated on the large-hole side of a box grater
1 large egg, lightly beaten
2 pounds lean ground beef
2 tablespoons fresh lime juice (from about 1 lime)
3 tablespoons ketchup, plus extra for serving
3 garlic cloves, finely minced
1 tablespoon salt
3/4 teaspoon paprika
1 tablespoon olive oil
12 mini hamburger rolls or Cuban rolls

Steps:

  • Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
  • Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

More about "cuban frita burger recipes"

CUBAN FRITA BURGER - CERTIFIED ANGUS BEEF
cuban-frita-burger-certified-angus-beef image
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, …
From certifiedangusbeef.com
Cuisine Cuban
Category Burgers
Servings 4


COLE COOKS: CUBAN FRITA BURGER RECIPE - FUN DIEGO FAMILY
cole-cooks-cuban-frita-burger-recipe-fun-diego-family image
2021-01-20 Cuban Frita Burger. David Cole. This is our take on the Cuban Frita Burger. This Miami burger features beef, combined with spicy pork and topped with shoestring potatoes. Print Recipe Pin Recipe. Prep Time 30 …
From fundiegofamily.com


THE CUBAN FRITA BURGER RECIPE BY HANNAH HOSKINS
the-cuban-frita-burger-recipe-by-hannah-hoskins image
2016-06-07 For the fries. In a heavy-bottomed pan, heat 2-3 inches of oil to 350 degrees F. Cut the potatoes into shoestrings using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide), or cut as finely as possible …
From thedailymeal.com


THE CUBAN HAMBURGER - FRITA CUBANA - SIMPLE, EASY-TO …
the-cuban-hamburger-frita-cubana-simple-easy-to image
1/4 cup sugar. 1/4 cup white vinegar. 1 teaspoon salt. Mix all of the ingredients together in a two-quart saucepan. Bring to a boil stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes. Remove from …
From icuban.com


THE CUBAN FRITA BURGER | RECIPE | HOMEMADE RECIPES, RECIPES, …
Oct 4, 2018 - Fill your burger bun with fries, a burger, and a fried egg: This Cuban-style burger really is a dream come true. Oct 4, 2018 - Fill your burger bun with fries, a burger, and a fried egg: This Cuban-style burger really is a dream come true. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


COLE COOKS: CUBAN FRITA BURGER RECIPE - FOOD NEWS
Place okra in a bowl and cover with water and juice of 1 lemon. Heat olive oil a large pan. Add onion, garlic, tomatoes, green pepper, cloves, bay leaf, and salt and pepper to taste. Saute over low heat until onions are translucent. Add pork chunks , and cover with broth. See more result ››.
From foodnewsnews.com


THE CUBAN BURGER 'FRITA' | RECIPESTY
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.
From recipesty.com


BURGER RECIPES: FRITA CUBANA /W ZINFANDEL
1 bag of fried plantain chips for garnish. Instructions. Take ground beef and put it in a mixing bowl. Take the chorizo links peel the outer casing and grind in a food processor add to the bowl. Chop one onion and put into food processor, smash the three cloves of garlic and add to the food processor add the first tblspoon of olive oil and grind.
From burgerbase.com


THE CUBAN FRITA BURGER. | RECIPE CART
the cuban frita burger. 3.2 (30) www.halfbakedharvest.com. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes. Prep Time: 35 minutes Cook Time: 25 minutes Total: 60 minutes Servings: 6 Author: halfbakedharvest. burger cheeseburger chorizo. Ingredients. Remove All · Remove Spices · Remove Staples. 1 ounce can tomato paste (6) 1 …
From getrecipecart.com


FRITA CUBANA, A CUBAN HAMBURGER LIKE NO OTHER
2021-07-12 Combine ground meats with 1 cup of the onions and the garlic (2 tablespoons). Mix by hand or pulse a few times in the food processor, to combine. Add ketchup ( 3 tablespoons), cumin (1 teaspoon), paprika (2 teaspoons), smoked paprika (2 teaspoons) and 1 1/2 teaspoons of salt. Mix by hand or pulse just until combine.
From hispanicfoodnetwork.com


FRITA CUBANA RECIPE + HISTORY • THE BURGER BEAST
2022-04-09 Frita Cubana. Mix the smoked Spanish paprika, garlic powder, onion powder, cumin, and Crystal hot sauce into the ground chuck. Make five equally sized balls of seasoned meat. Take one of the Frita-seasoned balls of beef, and using a thick spatula, smash it onto a cast-iron skillet on a burner at medium-high heat.
From burgerbeast.com


CUBAN FRITA BURGER | THE SAUCE BY ALL THINGS BARBECUE
2022-08-19 Preheat one half of your Le Griddle over high heat and the other half over medium. Pour vegetable oil into a FInex Dutch Oven, about 2” deep. Place on the hot side of the griddle. Cover with a lid to hold in the heat. Combine ingredients for the basting sauce and mix well. Transfer to a squeeze bottle.
From atbbq.com


CUBAN FRITAS (SEASONED CHEESEBURGERS WITH SHOESTRING …
2018-08-09 The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are …
From seriouseats.com


FRITA CUBANA (CUBAN HAMBURGER) - THE AMERICAN CUBAN …
Transfer to a sauce pan and bring to a boil stirring continuously. Step 2 Reduce the heat to low and continue cooking for 5-10 minutes. Take off of the heat when done and transfer to a squeeze bottle and let the sauce cool down. Step 3 In a large bowl combine all …
From theactable.com


Related Search