The Cuban Burger 'FRITA'

The Cuban Burger 'FRITA'

6
CubanCook48 5

"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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Ingredients

3 h 24 m servings 101 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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).

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 ...

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 ...

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 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 al...

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 bee...

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...