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.
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.
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.
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.