Prep 15 mins
Cook 10 mins
This is a combination of a few recipes I found online. I actually made two very big burgers out of this and grilled them but the origional recipes said this makes 6. There are supose to be smaller than your average restaurant hamburger. I did not take into account the time it sits in the fridge. So please account for this when you make it yourself.
- 453.59 g ground beef
- 59.14 ml milk (I use skim with good results)
- 118.29 ml breadcrumbs
- 1 egg
- 2.46 ml paprika
- 1 small onion, minced
- 1 garlic clove, minced
- 14.79 ml lime juice
- 14.79 ml ketchup
- salt and pepper
- 6 hamburger buns
- shoestring potatoes (Papitas Fritas)
- In a small bowl, combine milk and breadcrumbs. Let sit for a moment or two for the crumbs to absorb the milk.
- In a larger bowl, mix together the beef, egg, paprika, onion, garlic, lime juice, ketchup and the bread crumb/milk mixture.
- Make sure it is well combined and then cover the bowl and refrigerate for at least 2 hours to let the flavors come together. I left it for about 24 hours with good results.
- Form into patties and either fry in a little olive oil or grill over hot coals (they will stick to your grill so oil well). They should be cooked through, not rare (as I usually like it). We grilled them (1/2 lb burgers) for about 5-6 minutes per side.
- Serve them on buns and top with the shoestring potatoes if desired along with a little more ketchup.
I tried this recipe and was very disapointed in the outcome. This is not even close to a Cuban Frita. This is more like a meatloaf patty. The ingredients in the patty make it too moist to be cooked on a grill. Besides, authentic fritas are always fried.