-
-
My review
The Cuban Burger 'FRITA'
CubanCook48
"You will love this burger. It's a total delight from the first bite to the last. Serve on hamburger buns topped with ketchup and honey mustard and a side of shoestring fries."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 24 m servings 101 calsOriginal recipe yields 12 servings (12 burgers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Mix the ground beef, ground pork, bread crumbs, milk, egg, onion, ketchup, salt, Pimenton de la Vera, Worcestershire sauce, and pepper together in a large bowl until well combined; divide the mixture into 12 equal ball shapes. Place in refrigerator for 3 hours to allow the flavors to meld.
- Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
Nutrition Facts
Per Serving: 101 calories; 5.7 g fat; 4 g carbohydrates; 7.8 g protein; 40 mg cholesterol; 466 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 66 Ratings
-
-
-
-
-
Most helpful positive review
6/4/2009
This yields a very tasty burger, assuming the whole batch is about 20 oz., 16 oz. meat it makes about 6 (1/4 pounders) not 12 unless you like 1.3 ounce burgers.
Most helpful critical review
11/15/2009
This is a good foundation of a Cuban Frita but you are missing some key ingredients... First of all, the Chorizo. Not the soft Mexican kind but the harder Spanish Chorizo. I would add in a good ...
Most helpful
Most positive
Least positive
Newest
11/15/2009
This is a good foundation of a Cuban Frita but you are missing some key ingredients... First of all, the Chorizo. Not the soft Mexican kind but the harder Spanish Chorizo. I would add in a good ...
6/4/2009
This yields a very tasty burger, assuming the whole batch is about 20 oz., 16 oz. meat it makes about 6 (1/4 pounders) not 12 unless you like 1.3 ounce burgers.
3/5/2011
This is a very good base recipe but THE best and most important parts of the Frita are missing! The spanish chorizo mixed into the ground meat AND the shredded potatoes! Just these two things al...
4/19/2012
Agree with other reviewers... need chorizo and papas. Also, these are great on pressed cuban bread!
2/25/2013
Really delicious burger.. took the advice of reviewers and topped with the shredded crispy potato.. didn't have Chorizo. I also didn't have enough ground beef so I used more ground pork than bee...