I had never heard of Cuban fritas (hamburgers) before reading this recipe from Ingrid Hoffman's Simply Delicioso, but now I crave one of those small hamburgers spiced with paprika and topped with shoesting fries. Outside of Cuba, it may be found in South Florida. Hoffman recommends the fritas from El Rey de Las Fritas ("King of the Fried Burgers") in Miami, but if you can't make it over there, try this recipe at home.
Related: Havana Burger: Hold the Government
- Yield:6 servings
- 1 1/2 cups dried bread crumbs
- 1/4 cup whole milk
- 2 pounds lean ground beef
- 1 large yellow onion, grated on the large-hole side of a box grater
- 1 large egg, lightly beaten
- 2 tablespoons fresh lime juice (from about 1 lime)
- 3 tablespoons ketchup, plus extra for serving
- 3 garlic cloves, finely minced
- 1 tablespoon salt
- 3/4 teaspoon paprika
- Freshly ground pepper
- 1 tablespoon olive oil
- 12 mini hamburger rolls or Cuban rolls
- Shoestring potato sticks or chips, for serving
Place the bread crumbs in a large bowl. Cover with the milk and soak for 2 minutes. Add the ground beef, onion, beaten egg, lime juice, ketchup, garlic, salt, paprika, and a pinch of pepper and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch-thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
Heat the olive oil in a large skillet over medium-high heat. Add about half of the burgers and brown them on each side, 5 to 7 minutes total. Keep warm while you cook the remaining burgers.
Set the fritas on the rolls. Top each burger with generous amounts of ketchup and shoestring French fries or potato chips, then add the bun tops and serve.