The Cuban Frita

Name: The Cuban Frita
Yield: Makes 8 burgers
Cuisine: Cuban
Ingredients: Salt, for seasoning; Beef tallow (rendered beef fat); Beef tallow (rendered beef fat); 1 loaf Cuban bread or 8 Cuban rolls (any sturdy yet soft bakery rolls will work if you can’t find Cuban bread); 1 loaf Cuban bread or 8 Cuban rolls (any sturdy yet soft bakery rolls will work if you can’t find Cuban bread); 1 loaf Cuban bread or 8 Cuban rolls (any sturdy yet soft bakery rolls will work if you can’t find Cuban bread); ¾ teaspoon ground cumin; ¾ cup (95 g) grated onion (reserve ¼ cup/35 g for topping); 3 cloves garlic, minced; 1 tablespoon paprika; Ketchup; 2 pounds (about 1 kg) fresh-ground 80/20 chuck; Motz’s Kinda-Secret Frita Sauce; Thin-Cut Fried Potatoes (recipe follows)

Preparation info

Makes
8
burgers

Difficulty
Easy

Appears in

The Great American Burger Book

By George Motz

Published 2016

About

Ingredients

The Toppings

Motz’s Kinda-Secret Frita Sauce
Thin-Cut Fried Potatoes (recipe follows)
Ketchup

Americas
United States
Cuba
MIAMI
Florida
Burger
Caribbean
Winter

Method

Prepare the frita sauce and fried potatoes according to the recipes opposite. I recommend starting with the sauce because it can simmer while the potatoes are frying. Set both aside.
In a mixing bowl, mix the ground beef, garlic, paprika, cumin, and grated onion, using your hands to blend until well combined.
Hand-form the mixture into 8 fairly thin (