Frita Cubana Burger

Frita Cubana Burger
Staff Writer
Frita Cubana Burger


Frita Cubana Burger

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.

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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:

1756 kcal

Daily value:



  • Carbohydrate, by difference 45 g
  • Protein 55 g
  • Total lipid (fat) 155 g
  • Vitamin A, IU 1061 IU
  • Vitamin A, RAE 73 µg
  • Vitamin B-12 7 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 15 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 7 mg
  • Vitamin K (phylloquinone) 59 µg
  • Alanine 1 g
  • Arginine 2 g
  • Ash 4 g
  • Aspartic acid 2 g
  • Betaine 13 mg
  • Calcium, Ca 69 mg
  • Carotene, alpha 34 µg
  • Carotene, beta 481 µg
  • Cholesterol 240 mg
  • Choline, total 83 mg
  • Cryptoxanthin, beta 176 µg
  • Fatty acids, total monounsaturated 33 g
  • Fatty acids, total polyunsaturated 15 g
  • Fatty acids, total saturated 97 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 23 µg
  • Folate, food 23 µg
  • Folate, total 25 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 7 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 115 µg
  • Lysine 2 g
  • Magnesium, Mg 58 mg
  • Methionine 1 g
  • Niacin 8 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 467 mg
  • Phytosterols 139 mg
  • Potassium, K 781 mg
  • Proline 1 g
  • Retinol 24 µg
  • Riboflavin 1 mg
  • Selenium, Se 45 µg
  • Serine 1 g
  • Sodium, Na 1232 mg
  • Sugars, total 17 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 239 g
  • Zinc, Zn 16 mg
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