Cuban Hamburgers Fritas Recipes

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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 BURGER 'FRITA'



The Cuban Burger 'FRITA' image

You will love this burger. It's a total delight from the first bite to the last. Serve on hamburger buns topped with ketchup and honey mustard and a side of shoestring fries.

Provided by CubanCook48

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h24m

Yield 12

Number Of Ingredients 12

¾ pound ground beef
¼ pound ground pork
½ cup dry bread crumbs
¼ cup milk
1 egg
1 tablespoon minced onion
1 tablespoon ketchup
2 teaspoons salt
½ teaspoon Pimenton de la Vera (smoked Spanish paprika)
½ teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon vegetable oil

Steps:

  • 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. Place in refrigerator for 3 hours to allow the flavors to meld.
  • Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).

Nutrition Facts : Calories 100.7 calories, Carbohydrate 4 g, Cholesterol 39.8 mg, Fat 5.7 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 465.9 mg, Sugar 0.9 g

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

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.

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

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.

FRITA CUBANA-(CUBAN HAMBURGERS)-NUWAVE/FLAVORWAVE



Frita Cubana-(Cuban Hamburgers)-Nuwave/Flavorwave image

This is a wonderful Cuban Style (Hamburger recipe). A family favorite, this comes from a friend from Florida by way of Cuba. It has unqiue taste that sets is a part from all the others, and everyone who tries this Ham Burger wants this recipe. There is no question this is my top recipe for the grill in the summer. Note, this recipe makes 6-8 regular sized burgers or 4 really big ones for a hungry people! I also use Walla Walla Sweet onions if you like a sweeter flavor in your onions. Tip with chedar cheese, colby-jack for even more flavor. SERVES 4 -8

Provided by Starfire aka Wendy

Categories     High Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb ground beef
1 spanish chorizo, sausage ground up
1/2 lb ground pork
1 tablespoon ketchup
1/2 cup breadcrumbs (plain or italian seasoned for a kick of flavor)
1 egg, beaten
1 medium onion, chopped
3 fresh mashed garlic cloves
1 pinch ground cumin
salt & pepper, cooked patties

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.

Nutrition Facts : Calories 299.4, Fat 18.7, SaturatedFat 7, Cholesterol 105.3, Sodium 282.3, Carbohydrate 9.7, Fiber 0.7, Sugar 2, Protein 21.7

FRITAS CUBANAS (CUBAN HAMBURGERS)



Fritas Cubanas (Cuban Hamburgers) image

Cuban-style hamburgers that'll wow them at your next get-together, or at a family dinner. Enjoy! You'll never want a burger any other way! Trust me, they're decadent!

Provided by Emilio Prado

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 12

Number Of Ingredients 15

2 yellow onions, quartered
2 (4 ounce) links chorizo sausage, casings removed
1 green bell pepper, quartered and seeded
6 cloves clove garlic
1 pound lean ground beef
1 pound ground pork
1 cup Italian-style bread crumbs
2 eggs, beaten
2 tablespoons ketchup
1 dash ground cumin
sea salt to taste
freshly ground black pepper
1 tablespoon vegetable oil, or as needed
12 hamburger buns, split
1 (9 ounce) can shoestring potatoes (such as Pik-Nik®)

Steps:

  • Place yellow onions, chorizo, green bell pepper, and garlic in a food processor; pulse until minced.
  • Transfer onion mixture to a large bowl. Add ground beef, ground pork, bread crumbs, eggs, ketchup, cumin, salt, and black pepper; mix with your hands until well-blended.
  • Form mixture into 12 patties.
  • Heat oil in a large skillet over medium heat. Cook patties in batches until browned and medium well done, about 5 minutes per side.
  • Serve cooked patties on hamburger buns topped with shoestring potatoes.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 44.8 g, Cholesterol 91 mg, Fat 30 g, Fiber 3.3 g, Protein 25.1 g, SaturatedFat 9.5 g, Sodium 720.7 mg, Sugar 3.5 g

CUBAN FRITAS WITH MATCHSTICK POTATOES



Cuban Fritas with Matchstick Potatoes image

Provided by Ana Quincoces

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

1 pound ground beef (80 percent lean)
1 pound chorizo, casing removed
1 teaspoon smoked paprika, plus more for seasoning fries
Salt and pepper
1/4 cup evaporated milk
1/4 cup panko
1 egg, beaten
1/2 cup mayonnaise
2 tablespoons lime juice
2 tablespoons orange juice
2 cloves garlic, minced
1/4 cup guava paste
2 tablespoons apple cider vinegar
1 medium onion, sliced into half-moons
2 tablespoons butter
1/4 cup ketchup
4 large potato buns, split
2 russet potatoes, scrubbed
Olive oil, for frying

Steps:

  • Combine the ground beef and chorizo in a bowl and sprinkle with the smoked paprika, 1 teaspoon salt and 1 teaspoon pepper. In another bowl, combine the evaporated milk, panko and egg, and then add to the meat mixture. Combine well with your hands and form into 4 patties. Set aside.
  • In a small bowl, combine the mayonnaise, lime juice, orange juice and garlic. Season with salt and pepper. Set aside.
  • In a small saucepan, combine the guava paste with 3 tablespoons water. Cook down over low heat until reduced slightly. Add the cider vinegar; cook 2 minutes more.
  • In a medium saute pan over medium-low heat, cook the onions in the butter, stirring occasionally, until caramelized, about 45 minutes. Add the onions and ketchup to the guava mixture. Season with salt and pepper.
  • Preheat a grill pan over medium-high heat. Cook the patties until crispy on both sides but soft in the middle, turning once, 4 minutes per side. Grill the cut sides of the buns until grill-marked, about 1 minute.
  • Grate the potatoes on the large holes of a box grater or in a food processor fitted with the shredding disk. Heat 1 inch of olive oil in a deep skillet and fry the grated potatoes until crispy, 4 to 5 minutes. Toss with smoked paprika and salt.
  • Spread the bottom halves of the buns with a little of the "mojo mayonnaise," top with the patties and then cover with the bun tops. Add the crispy fries on the side and top with the guava ketchup.

FRITA CUBANA (CUBAN HAMBURGER)



Frita Cubana (Cuban Hamburger) image

Frita Cubana (Cuban Hamburger)

Provided by Noelle

Categories     Main Dish

Time 45m

Yield 6

Number Of Ingredients 25

Ground Beef
Ground Pork
Ground Chorizo
Cloves Fresh Garlic
Grated Onions
Cumin
Paprika
onion
Hamburger Buns
Tomato Paste
Water
White Vinegar
Garlic Powder
Cumin
Sugar
Salt
Potatoes
Bowl of Ice Water
Oil
Mayonnaise
Ketchup
Hot Sauce
Red Wine Vinegar
Garlic Clove
Sazon

Steps:

  • First, we are going to make Burger Sauce #1 now, so it has time to cool down while we are making the patties. In a small bowl whisk all of the ingredients together for Burger Sauce #1. Transfer to a sauce pan and bring to a boil stirring continuously.
  • 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.
  • In a large bowl combine all ingredients for the burger patties. Mix together with your hands.
  • Form burger patties. A trick I learned from Rachel Ray was to make sure the patties are a little thinner in the middle so when they are cooking they will cook evenly and not turn into a flying saucer. Cover and let all of the flavors combine while we prepare the shoestring potatoes and Burger Sauce #2. Chop onion half and reserve for when we cook the burger patties.
  • Wash and peel potatoes. Using a julienne peeler or a mandolin slicer, slice potatoes into shoestring size strands. If you want to use store bought potato sticks you can.
  • Submerge potatoes in a large bowl of ice water. Preheat oil in a fryer or large pot to 350 degrees.
  • Burger Sauce #2. In a small bowl combine all of the ingredients together. Cover and let flavors combine.
  • Heat a griddle or a cast iron skillet on medium high heat. Put patties down and sprinkle on some of the chopped onions. Cook 3-5 minutes depending on how thick your patties are.
  • Right before you flip the patties squeeze some of Burger Sauce #1 on the the patty and onions and then flip.
  • Continue cooking until burger is done another 3-5 minutes. Squeeze a little more of Burger Sauce #1 onto the patty and when cooked through using a spatula, remove from griddle making sure to get all of the onions that have cooked into the burger with the sauce.
  • Remove potatoes from ice water and dry completely. I used a salad spinner to get all of the water off of the potatoes. Fry potatoes in fryer or pot for 3-5 minutes until golden brown. Drain on a paper towel.
  • Assemble burger. Bottom bun, burger patty, shoestring potatoes, top bun slathered with Burger Sauce #2. Eat and enjoy!

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 :

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