Recipe by CubanCook48
"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."
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dry bread crumbs
Pimenton de la Vera (smoked Spanish paprika)
ground black pepper
This yields a very tasty burger, assuming the whole batch is about 20 oz., 16 oz. meat it makes about 6 (1/4 pounders) not 12 unless you like 1.3 ounce burgers.
This is a good foundation of a Cuban Frita but you are missing some key ingredients... First of all, the Chorizo. Not the soft Mexican kind but the harder Spanish Chorizo. I would add in a good 1/4 lb of Chorizo. You also are missing the Papitas or fried potatoes on top. Just shred a potato, fry it until golden brown and then salt. Serve this on top of the burger with ketchup. I also increase the pimenton to a tablespoon.
This is a very good base recipe but THE best and most important parts of the Frita are missing! The spanish chorizo mixed into the ground meat AND the shredded potatoes! Just these two things alone make a WORLD of a difference to the frita!
Agree with other reviewers... need chorizo and papas.
Also, these are great on pressed cuban bread!
Really delicious burger.. took the advice of reviewers and topped with the shredded crispy potato.. didn't have Chorizo. I also didn't have enough ground beef so I used more ground pork than beef..Will make this again.. and even try it with the Chrorizo next time
I used all ground beef instead but other than that, I stuck closely to the recipe. I found it a little too salty even though I only used 3/4 tsp salt. Maybe the bread crumbs I used is salted. My sure. Anyway, tastes ok.
* Percent Daily Values are based on a 2,000 calorie diet.
The Cuban Burger 'FRITA'
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
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