Fritas (Cuban Hamburgers)

Hey all,

Roberto Guerra from La Caja China was kind enough to share this recipe with me. I grilled these up on the Cajita and they were awesome!

The seasoned curly fries (my version of  julienne potatoes) gave a nice crunch, and the chorizo adds a spicy kick that takes this burger over the top!

This is, hands down, one of the best burgers I’ve ever had.

Here’s the recipe, just click on the thumbnails for larger images:

Oh, and you can find this, and many more, step-by-step recipes in my cookbooks, La Caja China Cooking, and MEAT FIRE GOOD, as well.


Cuban Fritas

Recipe by Roberto Guerra

This Cuban burgers are great to cook on the top grill while you roast the pig inside the box. The chorizo really make it special.

4 lb ground beef
2  lbs ground chorizo
2 lb ground pork
¾ C milk
¾ C bread crumbs
1 tsp paprika
3 Tbs minced onion
2 eggs
4 tsp salt
1 tsp Worcester sauce
½ tsp black pepper

Combine all the ground meat and chorizos.

Soak bread crumbs in milk, beat eggs and add to the milk together with all the remaining ingredients.

Add to the meat mixture and mix well using the hands. Shape into medium hamburgers, and place them in the fridge for a couple of hours.

Grill over hot coals, about 5 minutes per side. Keep a spray bottle handy, as the chorizo can cause impressive flare-ups.

Serve on medium size rolls topped with julienne potatoes.

PS – I also tossed a handful of oak chips on the coals about 5 minutes before grilling…’cause I could.

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7 Comments

Filed under On The Grill Recipes

7 responses to “Fritas (Cuban Hamburgers)

  1. di

    Too bad I don’t like chorizo. Looks good, though.

  2. di

    On another note, I made Poppy’s Sourdough Waffles this morning for some girls at church. They were yummy. The girls liked ’em. Only one of them had had sourdough’s before. She has a heritage like mine–her grandpa got his started in Alaska about 80 years ago, too!
    When I give you some starter, I’ll give you a copy of my grandpa’s letter about sourdough with his waffle/pancake recipe. If you want a GREAT book about sourdough, look for “Alaska Sourdough” by Ruth Allman. I warn you–it’s out of print but really good with a lot of Alaskan history.
    I see you’re posting about Head Cheese. EWWW! Stinky.
    di

  3. I love the taste of choizo, but it doesn’t agree wit me (severe understatement, lol) I’m working of a “mild” chorizo recipe that will, hopefully have the same flavor, a bit less heat, and WAY less fat.

    This would be pretty awesome with sweet Italian sausage in place of the chorizo, as well.

  4. This Author?

    http://search.barnesandnoble.com/Canaan-Valley-and-the-Black-Bear/Ruth-Cooper-Allman/e/9780870122200/?itm=1&USRI=ruth+allman

    Just ordered the book you mentioned, like new, from Amazon for $5…they have a TON of copies…no ebook, tho! Grr.

    -P

  5. I have been making Paella lately and using Spanish chorizo which is heavy on Spanish smoked paprika. I love mexican chorizo, but haven’t found good recipes online that clearly differentiate between the two. Is cuban chorizo different than the other two? Got any recipes you’d like to share or links?

    Thanks,
    Brian

  6. Brian, found it!

    “There is a big difference between Spanish or Cuban chorizo and Mexican chorizo. Mexican chorizo has a grainier texture and tends to fall apart when you split the casing where as Cuban chorizo has more of a solid sausage texture.”

    http://lpoli.50webs.com/index_files/Chorizo-Cuban.pdf

    Also, it looks like Cuban chorizo has no hot peppers, and lots of fresh cilantro.

    I didn’t realize there was a difference either. Going to start revamping my recipe now, maybe a hybrid of the two (I want SOME heat, lol!)

    Thanks!

    -Perry

  7. Thanks P! That is an interesting recipe. The Spanish chorizo I have used in Paella were dried and hard like pepperoni. The brand I used (can’t remember the name)was made with a thick, smoky paprika and it really influenced the flavor of the dish. Good, but almost too much. Here’s a recipe I found for Mexican chorizo. It uses Guajillo chiles which I;ve never heard of before. After reading about them I will seek them out for this recipe. They are close to jalapenos in heat, but are sweeter and fruitier and popular in mole’. It is alos interesting that the main difference between these two recipes is the chiles and the cilantro.

    Mexico
    Mexican Sausage (Chorizo)
    6 ounces chiles guajillos
    2/3 cup vinegar
    5 garlic cloves, peeled
    2 pounds ground pork
    1 tablespoon paprika
    2 teaspoons dried oregano
    1 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon black pepper
    1/2 teaspoon ground allspice

    Wipe the chiles clean. Remove stems, then cut lengthwise. Remove seeds, and place in a small bowl. Cover with hot water and let sit for 30 minutes. Discard water and place the chiles in a blender jar. Add the vinegar and garlic cloves and purée until smooth; set aside.

    Place the pork in a large bowl. Add the paprika, oregano, salt, cumin, coriander, pepper, and allspice. Mix well. Add the chili sauce and combine well. Stuff into casings, or fry as patties.

    Read more: Recipe: Mexican Sausage (Chorizo) http://www.globalgourmet.com/destinations/mexico/chorizos.html#ixzz0vllbjdA5

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