Savor the tantalizing fusion of Cuban and American flavors with the Cuban Frita, a mouth-watering twist on the traditional burger. This iconic Cuban street food delicacy is a unique blend of textures and tastes, infused with rich, bold spices and topped with crispy shoestring fries.
Frita Cubana History & Origin
The Frita Cubana, a Cuban take on the American hamburger, has a rich history dating back to the early 20th century in Cuba. Originating as street food in Havana, it quickly became popular due to its unique blend of Spanish and Cuban flavors. This burger features a seasoned patty, typically a mix of beef and chorizo, and is served with shoestring fries, all sandwiched in a Cuban roll.
What Makes Frita Cubana the Best Cuban Burger?
Unique Blend of Spices
The Frita Cubana stands out due to its unique spice blend, incorporating cumin, paprika, and other traditional Cuban seasonings. These spices infuse the patty with a rich and distinctive flavor, setting it apart from your typical burger.
Combination of Pork and Beef
Unlike standard burgers, the Frita Cubana often combines pork and beef in its patty, offering a juicier and more flavorful experience. This mix of meats contributes to a more complex and satisfying taste.
The Addition of Shoestring Fries
What truly sets the Frita Cubana apart is the layer of crispy shoestring fries, adding a delightful crunch and an interesting texture contrast to the bread’s softness and the meat’s juiciness.
The Cuban Roll
Instead of the usual burger buns, Frita Cubana is typically served on a Cuban roll, which is soft yet sturdy enough to hold the juicy patty and toppings. Its slight sweetness complements the savory flavors of the burger.
The Mojo Sauce
A vital component of the Frita Cubana is its Mojo sauce, a garlic and citrus-based sauce that adds a tangy and garlicky flavor, enhancing the overall taste profile of the burger.
Frita Cubana Cooking Time
The cooking time for Frita Cubana is relatively short and efficient. Preparing and cooking the patties usually takes 15-20 minutes, ensuring you get a delicious meal without a lengthy wait.
Pro Tips to Make the Best Frita Cubana
- Select Quality Meat: Fresh, high-quality beef and pork are essential for a flavorful patty.
- Get the Spice Mix Right: Don’t shy away from the spices – they are the heart of Frita Cubana’s flavor.
- Crisp the Fries Well: The shoestring fries should be extra crispy to add the perfect crunch.
- Do n’tOvercook the Patty: Keep the patty juicy by cooking it just right – avoid drying it out.
- Use Authentic Cuban Rolls: Go for traditional Cuban rolls for authenticity if available.
Frita Cubana Serving Suggestions
- Classic Cuban Roll: Serve the Frita Cubana for authenticity on a traditional Cuban roll. The soft, slightly sweet bread complements the spicy and savory flavors of the burger.
- Shoestring Fries: Pile shoestring fries on top of the burger, as is traditional. This adds a delightful crunch and a unique twist compared to standard burgers.
- Tropical Salad: Accompany with a light, refreshing tropical salad, such as one with pineapple, mango, and a citrus vinaigrette, to balance the richness of the burger.
- Plantain Chips: Offer a side of crispy plantain chips for a truly Cuban side dish that pairs well with the burger’s flavors.
- Mojitos or Tropical Juices: Complement the meal with a classic Mojito or fresh tropical juices like guava, pineapple, or mango for a complete Cuban dining experience.
How to Store?
The components of Frita Cubana should be stored separately. Keep the cooked patties in an airtight container in the fridge for up to 3 days. Store the rolls at room temperature and the fries in an airtight container. However, for the best experience, consume freshly made.
Recipe Variations
Cheese Lover’s Frita
Add a slice of your favorite cheese, like Swiss or Cheddar, to the hot patty to melt slightly for a gooey, cheesy experience.
Spicy Frita
Incorporate some heat by adding sliced jalapeños to the burger or using a spicy sauce for those who enjoy an extra kick.
Vegetarian Frita
Substitute the meat patty with a grilled portobello mushroom or a black bean patty for a vegetarian-friendly version that still packs a lot of flavors.
The Breakfast Frita
Top your Frita Cubana with a fried egg and a strip of crispy bacon, transforming it into a hearty breakfast burger.
The Deluxe Frita
For an even more indulgent version, add a layer of thinly sliced ham beneath the patty, combining the traditional Frita flavors with the richness of ham.
Reheating Guidelines
To reheat Frita Cubana, warm the patty in a skillet over medium heat until heated through. For the shoestring fries, re-crisp them in the oven at 350°F for a few minutes. Avoid microwaving as it can make the components soggy.
Cuban Frita
Equipment
- Medium mixing bowl
- Chopping board
- Chef's knife
- Garlic press (optional)
- Food processor or blender (for sauce)
- Large skillet or flat-top grill
- Spatula
- Wax paper (optional for shaping patties)
- Measuring cups and spoons
Ingredients
- ¾ cup water
- ¼ cup vinegar
- 1 teaspoon olive oil
- 3 Tablespoon tomato paste
- 3 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ Teaspoon Oregano
- ¼ Teaspoon cumin
- ¼ Teaspoon Paprika
- 1 tablespoon hot sauce (optional)
- 1 lb. 80% Lean Ground Beef
- ½ lb. Spanish Chorizo
- ¼ Onion, chopped (reserve 10% for serving)
- 4 cloves Garlic, minced
- 2-3 Tablespoons Ketchup (to taste)
- 1 teaspoon Salt, Onion Powder, and Garlic Powder
- ½ Teaspoon Oregano, Cumin, Black Pepper, and Paprika
Instructions
- Mix water, vinegar, olive oil, tomato paste, brown sugar, black pepper, salt, oregano, cumin, paprika, and hot sauce in a bowl. Let it sit for at least a day for enhanced flavor.
- In a medium bowl, mix ground beef with dry ingredients (salt, onion powder, garlic powder, oregano, cumin, black pepper, and paprika).
- Finely chop half of the onions and garlic and add them to the beef mixture. Chop the remaining onions coarser.
- Remove casing from chorizo links and break them down. Mix chorizo thoroughly with the beef mixture.
- Remove casing from chorizo links and break them down. Mix chorizo thoroughly with the beef mixture.
- Add ketchup to the mixture if needed for moisture.
- Form the mixture into 4-5 ounce meatballs and refrigerate for at least 30 minutes.
- If using a skillet, flatten the meatballs into thin patties. Cook for 3 minutes on one side, then flip.
- Add coarsely chopped onions and cover with the prepared sauce after flipping. Cook for an additional 3 minutes.
- Serve on toasted Cuban rolls or hamburger buns. Top with additional chopped onion, a pile of julienne fries, and ketchup.
Video
Notes
- Choice of Beef: Using 80% lean ground beef offers the ideal balance of flavor and moisture for the patties. If you prefer a leaner burger, adjust the beef fat content to your preference, but remember it may affect the juiciness.
- Chorizo Quality: Ensure the chorizo is fresh and moist for the best flavor. Dry, hard chorizo can negatively affect the overall taste and texture of the burger.
- Sauce Preparation Time: For a richer and more developed flavor, prepare the sauce a day in advance. This allows the flavors to meld together beautifully.
- Patty Thickness: Cuban Fritas are traditionally thin, so avoid making the patties too thick. This ensures a delightful texture and combines the flavors harmoniously with the toppings.
- Onions in Patties: Mixing onions in two textures (finely chopped and coarser) adds a nice variation in texture and flavor within the patty.
- Calories: 650 kcal
- Total Fat: 40 g
- Saturated Fat: 15 g
- Cholesterol: 100 mg
- Sodium: 1200 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 2 g
- Sugars: 10 g
- Protein: 30 g