Search thousands of recipes reviewed by home cooks like you.

The Cuban Burger 'FRITA'

The Cuban Burger 'FRITA'

  • Prep

    10 m
  • Cook

    14 m
  • Ready In

    3 h 24 m
CubanCook48

CubanCook48

You will love this burger. It's a total delight from the first bite to the last. Serve on hamburger buns topped with ketchup and honey mustard and a side of shoestring fries.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Mix the ground beef, ground pork, bread crumbs, milk, egg, onion, ketchup, salt, Pimenton de la Vera, Worcestershire sauce, and pepper together in a large bowl until well combined; divide the mixture into 12 equal ball shapes. Place in refrigerator for 3 hours to allow the flavors to meld.
  2. Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Ken Swift
31

Ken Swift

11/16/2009

This is a good foundation of a Cuban Frita but you are missing some key ingredients... First of all, the Chorizo. Not the soft Mexican kind but the harder Spanish Chorizo. I would add in a good 1/4 lb of Chorizo. You also are missing the Papitas or fried potatoes on top. Just shred a potato, fry it until golden brown and then salt. Serve this on top of the burger with ketchup. I also increase the pimenton to a tablespoon.

Doze
12

Doze

6/4/2009

This yields a very tasty burger, assuming the whole batch is about 20 oz., 16 oz. meat it makes about 6 (1/4 pounders) not 12 unless you like 1.3 ounce burgers.

Ds R.
10

Ds R.

3/7/2011

This is a very good base recipe but THE best and most important parts of the Frita are missing! The spanish chorizo mixed into the ground meat AND the shredded potatoes! Just these two things alone make a WORLD of a difference to the frita!

More reviews

Similar recipes

ADVERTISEMENT