Cuban Frita (Cuban Hamburger)

Ingredients

• 2 pounds Ground Beef (90% lean, cold)
• 1 medium Onion (grated)
• 2 cloves Garlic (minced (plus 1 extra for sauce))
• 2 tablespoons Paprika (sweet or smoked)
• 1 teaspoon Cumin (ground)
• 1/4 cup Water (room temperature)
• 2 tablespoons Apple Cider Vinegar (unfiltered)
• 1 tablespoon Hot Sauce (your favorite brand)
• 1 teaspoon Sugar (granulated)
• 2 tablespoons Tomato Paste (plain)
• 4 pieces Cuban Roll (hard, crusty roll; can substitute brioche or kaiser bun)
• 2 large Potatoes (Russet, julienned into sticks)
• 2 cups Vegetable Oil (for deep‑frying)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Ketchup (optional) (per burger, if desired)

Instructions

1. Make the red sauce

   In a small bowl whisk together water, apple cider vinegar, hot sauce, sugar, tomato paste and the minced garlic clove for the sauce.

   Time: PT5M

2. Prepare the meat mixture

   Grate the onion, mince the remaining two garlic cloves, then place the ground beef in a mixing bowl. Add the grated onion, minced garlic, paprika, cumin, salt and pepper. Gently combine until just mixed; over‑mixing makes the patty tough.

   Time: PT10M

3. Form patties

   Divide the meat into 4 equal portions (about 1/2 lb each) and roll each into a loose ball. Set aside on a plate.

   Time: PT2M

4. Preheat the flat top

   Place the flat top griddle or cast‑iron skillet over high heat and let it heat for about 5 minutes until it’s very hot (≈350‑400°F).

   Time: PT5M

   Temperature: 350‑400°F

5. Smash the first patty

   Place one meat ball on the hot surface and immediately smash it with a metal spatula until it’s thin (about ¼ inch). Drizzle a splash of the red sauce around the patty.

   Time: PT2M

   Temperature: 350‑400°F

6. Flip and finish cooking

   Cook the patty for 2 minutes, then flip and cook the other side for another 2 minutes, or until the edges are dark brown and the interior reaches 160°F.

   Time: PT4M

   Temperature: 350‑400°F

7. Keep patty warm

   Transfer the cooked patty to a warm plate and cover loosely with foil while you finish the remaining patties.

   Time: PT0M

8. Heat oil for potatoes

   Fill a deep pan with vegetable oil to a depth of about 2 inches and heat to 350°F.

   Time: PT5M

   Temperature: 350°F

9. Fry potato sticks

   Add the julienned potato sticks in batches, frying until golden and crispy, about 5 minutes per batch. Remove with a slotted spoon and drain on paper towels; season with salt.

   Time: PT5M

   Temperature: 350°F

10. Toast the Cuban rolls

    Place the rolls cut side down on the hot flat top for about 1 minute, just until lightly crisp.

    Time: PT1M

    Temperature: 350‑400°F

11. Assemble the burger

    On the bottom half of each roll, place the cooked patty, a spoonful of extra grated onion, a handful of fried potato sticks, and a dab of ketchup if using. Top with the roll lid.

    Time: PT2M

Nutrition Facts

Calories

890

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Chuck, Ground Turkey
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Paprika: Smoked paprika
• Instead of Cumin: Chili powder
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Hot Sauce: Sriracha
• Instead of Sugar: Honey (½ tsp)
• Instead of Tomato Paste: Ketchup (but less sweet)
• Instead of Cuban Roll: Brioche bun, Kaiser roll
• Instead of Potatoes: Sweet potato
• Instead of Vegetable Oil: Canola oil
• Instead of Ketchup (optional): Tomato sauce

Equipment Needed

• Flat top griddle or cast‑iron skillet
• Deep frying pan or pot
• Mixing bowl
• Grater
• Knife
• Cutting board
• Spatula (metal)
• Tongs
• Paper towels
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Smashing the patty thin on a very hot surface
• Using the red sauce to lubricate the patty and add flavor
• Frying the potato sticks until crisp without soggy interiors

Chef Tips from the Video

• Use 90 % lean beef for juiciness; the little fat renders during the quick smash and adds flavor
• Add a pinch of smoked paprika for extra depth
• If you like extra heat, mix a dash of cayenne into the red sauce

Troubleshooting

Storage

Refrigerator: Cooked patties and sauce keep up to 3 days in airtight containers. Fried potatoes stay crisp for 1 day; re‑heat in a hot oven.

Freezer: Raw seasoned meat balls freeze well for up to 2 months; thaw before cooking.

Room temperature: Bread stays fresh for 1 day; keep away from humidity.

Make-Ahead Tips

• Prepare the red sauce up to 2 days ahead and store refrigerated
• Grate the onion and mince garlic in advance; keep covered in the fridge
• Cut potatoes into sticks, rinse, and store in cold water to prevent browning