The Cuban Frita Burger

Fill your burger bun with fries, a burger, and a fried egg: This burger is a dream come true
Editor

Don’t serve your burger with fries — put the fries in your burger. We promise it’s better this way.

This recipe is courtesy of Half Baked Harvest.

6
Servings
644
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 6  Ounces  tomato paste
  • 1  Cup  water
  • 1/2  Cup  orange juice
  • 1 1/2  Teaspoon  Spanish smoked paprika
  • 1  Teaspoon  cumin
  • 2  Tablespoons  brown sugar
  • 1/4  Cup  vinegar
  • 1  Teaspoon  salt
  • 2  Tablespoons  sriracha (optional)

For the fries

  • russet potatoes
  • Oil, for frying
  • Salt and pepper, to taste

For the burgers

  • 1  Pound  ground beef
  • 1  Pound  fresh-ground chorizo
  • 2  Tablespoons  ketchup
  • 1 1/2  Teaspoon  Spanish smoked paprika
  • 3/4  Teaspoons  cumin
  • Pinch of salt and pepper
  • Cuban buns, warmed
  • slices Cheddar cheese
  • fried eggs (optional)

Directions

For the sauce

Combine the tomato paste, water, orange juice, paprika, cumin, sugar, vinegar, salt, and sriracha in a small saucepan. Bring the mixture to a boil, and then reduce heat to a summer. Simmer for 15 minutes, until the sauce has thickened slightly.

For the fries

In a heavy-bottomed pan, heat 2-3 inches of oil to 350 degrees F.

Cut the potatoes into shoestrings using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide), or cut as finely as possible with your knife.

Rinse the cut potatoes in a bowl of cold water. Keep the potatoes in the water until you’re read to fry.

Transfer the potatoes to a paper towel-lined baking sheet and pat them dry.

Fry the potatoes in batches until they are crisp and golden-brown, about 2-3 minutes per batch. As each batch is done, transfer them to a large mixing bowl and toss with salt to taste. Transfer to a paper towel-lined baking sheet.

For the burgers

Combine the beef, chorizo, ketchup, paprika, cumin, salt, and pepper in a bowl, and mix until just combined. Form the meat into 6 patties.

Heat a large cast iron skillet or griddle over medium-high heat. Cook the burger until your desired doneness. During the last minute of cooking, add a slice of Cheddar cheese.

Serve the burgers on warmed Cuban buns that have been slathered with the sauce. Onto the bottom bun place the burger, fries, more sauce, and top with a fried egg. Place the top bun over the egg, and serve immediately.

Nutritional Facts

Total Fat
46g
66%
Sugar
3g
3%
Saturated Fat
18g
75%
Cholesterol
135mg
45%
Carbohydrate, by difference
17g
13%
Protein
40g
87%
Vitamin A, RAE
73µg
10%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
62mg
6%
Choline, total
76mg
18%
Fiber, total dietary
3g
12%
Folate, total
33µg
8%
Iron, Fe
7mg
39%
Magnesium, Mg
55mg
17%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
337mg
48%
Selenium, Se
30µg
55%
Sodium, Na
1260mg
84%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
140g
5%
Zinc, Zn
8mg
100%

Cuban Shopping Tip

Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans which can all be found in the ethnic aisle of your local grocery store.

Cuban Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use in your dish.

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