• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 12
    OK

    Cuban Hamburger (Frita Cubana)

    As legend has it, these highly seasoned burgers got their start in a Cuban sausage factory. In order to make sure the seasoning for the chorizo sausage was perfect, a small amount of the sausage filling was quickly fried up and tasted. Eventually, the samples became a popular midday snack.

     

    Lourdes Castro is the author of three cookbooks Simply MexicanEat, Drink, Think in Spanish and Latin Grilling.  As a Registered Dietician, Lourdes is an Adjunct Professor in the department of Nutrition, Food Studies & Public Health at NYU and serves as Director of the Biltmore Culinary Academy in Miami, Florida.

     


    Ingredients
    For the Sliders
    1
    tablespoon
    Olive Oil
    1
    clove
    garlic, peeled and crushed
    1/2
    small onion, chopped
    1
    tablespoon
    hot paprika
    1
    tablespoon
    smoked paprika
    2
    teaspoons
    kosher salt
    1
    teaspoon
    ground cumin
    1/4
    cup
    ketchup
    1 1/2
    tablespoons
    worcestershire sauce
    12
    ounces
    ground beef, preferably chuck
    4
    ounces
    ground pork
    For the Potato Sticks
    1
    russet potato, unpeeled and cut into matchsticks or thin strips
    *
    vegetable oil, for frying
    *
    kosher salt
    12
    slider (miniature hamburger) buns
    Directions
    To make the sliders place the olive oil and garlic in a sauté pan set over medium-high heat. When the garlic begins to sizzle (about 45 seconds), add the onion and sauté until the onion becomes limp and translucent, about 3 minutes. Add both paprikas, salt and cumin and stir to combine.
    Place the onion and garlic mixture, ketchup, and Worcestershire sauce in a blender and puree until smooth. Place the beef and pork in a medium bowl and pour the puree over the meat. Using your hands, work the puree into the meat until well mixed. Allow the meat mixture to rest in the refrigerator for about 1 hour.
    Roll about 1/4 cup of the meat mixture into a ball and lightly flatten into a patty about 1/2-inch thick. Repeat with the remaining mixture.
    Heat a griddle or sauté pan over medium-high heat. Lightly coat the pan with vegetable oil. When the oil is hot, cook the patties for about 3 minutes per side.
    To make the potato sticks, line a dish with paper towels and set aside. Pour 2 inches of oil into a deep, heavy-bottomed pot. Place the pot over high heat and wait for the oil to reach 375°F on a deep-fry thermometer. If you don’t have a deep-fry thermometer, you can test the oil temperature by dropping a couple of potato sticks in the oil—if bubbles rise up around the potatoes, it’s ready.
    Sprinkle a small amount (about a four-finger pinch) of the potato sticks into the hot oil Small batches keep the potatoes from forming into one large mass.
    When the potatoes cook to a golden brown color, in about 2 minutes, remove them from the oil with a slotted spoon and place on the paper towel–lined dish to drain. Immediately season with salt. Repeat with the remaining potato sticks until all are cooked, drained, and salted. Some of the potato sticks will have stuck together. When they have cooled, gently break apart.
    To assemble the sliders layer a mound of potato sticks on the bottom bun, place a patty over it, then top with another mound of potato sticks and the other half of the bun. Serve.

    The base number of servings for this recipe is 12
    OK

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