Prep 45 mins
Cook 10 mins
Variations of this yummy burger can be found all over Miami. I found this version posted at Saveur. Prep time includes 30 minutes chill time.
- canola oil, for frying
- 1 large russet potato, peeled
- kosher salt, to taste
- 2⁄3 lb ground beef
- 1⁄4 lb fresh chorizo sausage, casings removed
- 1⁄4 cup finely crushed saltine crackers (about 6)
- 1 tablespoon finely chopped yellow onion
- 1⁄2 teaspoon smoked spanish paprika
- 1 garlic clove, finely chopped
- fresh ground black pepper, to taste
- 6 soft hamburger buns, toasted
- ketchup, for serving
- Heat oven to 200°. Pour oil into a 4-qt. saucepan until it reaches a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 330°. Meanwhile, working over a large bowl, grate potato using the large-holed side of a box grater. Soak grated potatoes in water for 1 minute and drain. Spread potatoes on a kitchen towel and pat dry. Working in batches, fry potatoes until golden brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels and season lightly with salt; set aside.
- In the bowl of a food processor, combine the ground beef, chorizo, crushed crackers, onions, paprika, garlic, salt, and pepper; process until mixture forms a ball around the blade. Transfer meat mixture to a bowl and cover with plastic wrap; refrigerate for 30 minutes.
- Form meat into 6 thin patties. Heat a 12" cast-iron skillet over medium heat; add the patties and cook, flipping once, until browned and cooked through, 5–6 minutes. Transfer burger patties to a plate. Spread some ketchup on the bottom half of each bun and top with a burger patty and a mound of the fried potatoes.
Oh man, this was good! I left out the ketchup and added a few thin slices of raw onion. YUM. Will definately make again.
Update: I never thought I would be saying this but ketchup really does make the dish!