The Cuban Burger 'FRITA'6 Reviews
- Prep: 10 min
- Cook: 14 min
- Ready In: 3 hr 24 min
“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 french fries.” - by CubanCook48
Original recipe yields 12 burgers
- 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.
- 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).
Amount Per Serving (12 total)
- 101 cal
- 5.7 g
- 4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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..." See more 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."
"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...." See more"
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