Reviewed: Apr. 19, 2012

Agree with other reviewers... need chorizo and papas. Also, these are great on pressed cuban bread!

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Reviewer:

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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6 users found this review helpful

Reviewer:

Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

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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23 users found this review helpful

Reviewer:

Ken Swift

Cooking Level: Beginning

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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8 users found this review helpful