Frita Cubana Burger

Frita Cubana Burger



For the roasted pork

  •   One 2-pound bone-in, fresh ham
  • cloves garlic
  • sprigs thyme
  • Spanish onion, quartered
  • 1/2  quart orange juice
  • 1/2  quart lime juice
  • quart water
  •   Kosher salt and cracked black pepper, to taste
  • 2 Cups  vegetable oil

For the chimichurri mayonnaise

  • 1 Cup  chopped parsley
  • 1/2 Cup  chopped cilantro
  • 1/4 Cup  chopped red onion
  • 1 Teaspoon  minced garlic
  • 1/4 Cup  sherry vinegar
  • 1/2 Cup  olive oil
  • 1 Tablespoon  sambal oelek
  • 1 Cup  mayonnaise
  •   Kosher salt, to taste

For the burger

  • 1 Pound  ground beef sirloin
  • 1/2 Pound  ground beef short ribs
  • 1/4 Pound  ground skirt steak
  •   Kosher salt, to taste
  • slices Swiss cheese
  • potato hamburger buns
  • leaves Boston lettuce
  • tomato, sliced
  • 1/2  Spanish onion, sliced
  • 1/2 Cup  sliced pickles

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by Julian Medina

This is our Cuban-inspired burger, which is topped with chicharrones, pulled roasted pork, Swiss cheese, and chimichurri mayonnaise. It's perfect for serving a hungry crowd; just pass the mojitos around to get the party started.

See all burger recipes.

Click here to see Chefs' Favorite Burger Recipes.


For the roasted pork

Place the ham in a large roasting pan with the garlic, thyme, onion, orange juice, lime juice, and water. Season with salt and pepper, to taste. Cover the ham with aluminum foil and place in the refrigerator to marinate for 3 hours.

Preheat the oven to 375 degrees.

Place the roasting pan in the oven, still covered, and cook until tender, 3 hours. Remove from the oven and let rest for 5-10 minutes. Remove the ham from the roasting pan and place on a carving board. Remove the skin and set aside to use for the chicharrones. Then, shred the meat from the bone.

Place the shredded meat in a Dutch oven over low heat, then pour the braising liquid into the pot with the meat. Season with additional salt and pepper, to taste. Heat through and remove from the heat.

Meanwhle, heat the vegetable oil in a skillet over high heat until it reaches 300 degrees as measured by a frying thermometer. Add the pork skins and fry until crisp. Remove from the skillet when done and transfer to paper towels to absorb the excess oil.

For the chimichurri mayonnaise

In a bowl, combine all of ingredients, except the mayonnaise, and stir well. Then, slowly whisk in the mayonnaise until well incorporated into the sauce. Set aside.

For the burger

Prepare a charcoal grill and heat to a temperature of 350 degrees.

In a medium-sized bowl, combine the ground meats and mix together well. Form into four 6-ounce patties and set aside. Season the beef patties with kosher salt then place on the grill. Cook for 3-4 minutes on each side for medium-rare. Remove from the grill and set aside on a baking sheet.

On each patty, place a generous portion of the pork, then top each with a slice of Swiss cheese, return patties to the grill for 30 seconds to allow cheese to melt. At the same time, place the hamburger buns on the grill for about 30 seconds to warm through.

Set out 4 plates. For each burger, spread the chimichurri mayonnaise on the bottom bun, then place the lettuce, tomato, onion, and pickles. Finally, place the pork-stacked beef patty, top with the chicharrones, and lastly, add the top bun.


Calories per serving:

2,526 calories

Dietary restrictions:

High Fiber, Low Carb Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 233g 358%
  • Carbs 62g 21%
  • Saturated 33g 165%
  • Fiber 7g 28%
  • Trans 1g
  • Sugars 22g
  • Monounsaturated 119g
  • Polyunsaturated 24g
  • Protein 55g 109%
  • Cholesterol 198mg 66%
  • Sodium 743mg 31%
  • Calcium 472mg 47%
  • Magnesium 116mg 29%
  • Potassium 1,725mg 49%
  • Iron 7mg 39%
  • Zinc 10mg 68%
  • Phosphorus 783mg 112%
  • Vitamin A 242µg 27%
  • Vitamin C 138mg 231%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 12mg 61%
  • Vitamin B6 1mg 67%
  • Folic Acid (B9) 193µg 48%
  • Vitamin B12 4µg 74%
  • Vitamin D 0µg 0%
  • Vitamin E 30mg 148%
  • Vitamin K 307µg 383%
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