THE CUBAN FRITA BURGER: FRITA CUBANA
A flavor-packed, epic burger that shares its bun with shoestring fries! In collaboration with Nicollet Laframboise and adapted from a recipe by Three Guys from Miami.
Provided by Lisa
Categories Dinner
Time 1h10m
Number Of Ingredients 22
Steps:
- To make the sauce, mix all of the ingredients together in a small saucepan: ketchup (1 cup), water (1/4 cup), vinegar (1 tablespoon), sweet paprika (1 1/2 teaspoons), cumin (1 teaspoon), salt (1 teaspoon), oregano (1/2 teaspoon) and sriracha (1/2 teaspoon). Cook at a gentle simmer, partially covered, for 5 minutes. Sauce can be made a day ahead and refrigerated until ready to use.
- Peel the potatoes and shred them on a box grater or in your food processor with the coarse shredding blade. Swish them in a bowl of cold water, pour out cloudy water, and repeat until the water is clear. Just before frying, drain them in a colander and dry them well by squeezing them between several clean absorbent dish towels. The dryer the better for getting them crisp and brown. Pour oil into a heavy, non-stick skillet over medium-high heat and fry the potatoes, in small batches, until they're golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.
- Make the meat mixture in a large bowl or in a food processor. Combine ground meats with 1 cup of the onions and the garlic (2 tablespoons). Mix by hand or pulse a few times in the food processor, to combine. Add ketchup ( 3 tablespoons), cumin (1 teaspoon), paprika (2 teaspoons), smoked paprika (2 teaspoons) and 1 1/2 teaspoons of salt. Mix by hand or pulse just until combine. Form the meat into 8 thin patties.
- Cook patties in batches, on a preheated flat griddle or in a frying pan coated with a little vegetable oil, over medium heat, for 2-4 minutes per side or until they're cooked to your liking. (I suggest medium rare to medium). Season with salt and pepper, to taste.
- To assemble the fritas, spread some special sauce over the bottom half of a bun. Place a patty on top, add more sauce, some finely chopped raw onion and a big pile of shoestring fried potatoes. Spread a little sauce on the inside of the top bun and place it on top. Repeat with remaining burgers. Serve immediately.
Nutrition Facts : Calories 590 calories, Sugar 15.3 g, Sodium 1390.3 mg, Fat 27.2 g, SaturatedFat 14.8 g, TransFat 0.1 g, Carbohydrate 56.8 g, Fiber 3.9 g, Protein 24.4 g, Cholesterol 75.3 mg
FRITA CUBANA
This is a wonderful Cuban Style (Hamburger recipe). A family favorite, this comes from a friend from Florida by way of Cuba. It has unqiue taste that sets is a part from all the others, and everyone who tries this Ham Burger wants this recipe. There is no question this is my top recipe for the grill in the summer. Note, this recipe makes 6-8 regular sized burgers or 4 really big ones for a hungry people! I also use Walla Walla Sweet onions if you like a sweeter flavor in your onions. Tip with chedar cheese, colby-jack for even more flavor.
Provided by Starfire aka Wendy
Categories Lunch/Snacks
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients and form into patties. Cook on the grill or in a frying pan. Serve on a traditional American hamburger bun.
- Makes four quarter pounders or six to eight standard patties.
Nutrition Facts : Calories 449, Fat 28, SaturatedFat 10.4, Cholesterol 158, Sodium 422.6, Carbohydrate 14.6, Fiber 1.1, Sugar 3, Protein 32.6
CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)
This is another recipe that my friend Vicky Gomez gave me - it is for a type of meatloaf. She makes it by poaching it(wrapped in foil)and then serves it cold and sliced very thin on crackers or toasted pita or cocktail breads. I used most of her ingredients but instead of poaching it - I made it in the oven. We use this as an appetizer or canapés as well. Didn't allow for chilling or cooling times, which is approximately 10-12 hours.
Provided by Manami
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Mix all ingredients well by hand except for breading ingredients.
- Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
- Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
- First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
- Roll each log separately and wrap in foil making sure the seams are well sealed.
- Place on an ungreased baking sheet.
- Bake for an hour.
- Remove from oven DO NOT open foil.
- Allow to cool until it reaches room temperature.
- Refrigerate for 8 hours or overnight.
- Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
- As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.
Nutrition Facts : Calories 164.4, Fat 8.8, SaturatedFat 3.1, Cholesterol 108.1, Sodium 434.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.9, Protein 12.8
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