The Cuban Burger 'FRITA' Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Linda Trem
Reviewed: Feb. 25, 2013
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
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Photo by Linda Trem

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Aug. 24, 2012
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.
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Photo by merlion

Cooking Level: Beginning

Reviewed: Apr. 19, 2012
Agree with other reviewers... need chorizo and papas. Also, these are great on pressed cuban bread!
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Reviewed: Mar. 5, 2011
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!
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Photo by Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico
Living In: Bronx, New York, USA

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Reviewed: Nov. 15, 2009
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.
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Cooking Level: Beginning

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Reviewed: Jun. 4, 2009
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.
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