Cuban Frita
The Cuban Frita, a mouthwatering fusion of spicy, juicy ground beef and chorizo and flavorful sauces, offers an irresistible blend of textures and tastes that genuinely captures the essence of Cuba's culinary diversity.
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