Cuban Hamburger

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

•  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

Directions

1. 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.
2. 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.
3. 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.