Frita Cubana | How to Make an AUTHENTIC Cuban Burger

Hello, Cuban Food Nation, welcome back to the Redneck Cuban Kitchen, where today we are making yet another classic Cuban dish! That is the Cuban Burger, better known as the Frita Cubana! When my friend Maggi called for my Cuban Frita Recipe and told me that people were making Cuban Fritas with milk and bread on YouTube, I was floored.  These people are either not Cuban or have no idea about the history of the Frita Cubana!

In this AUTHENTIC Frita Cubana (or simply frita) recipe, we will deal with two separate parts! The FRITA itself and the sauce used in the cooking process, which in my opinion is not an option! To prepare our frita meat, we’ll need the following:

• ¾ Cup of water
• ¼ Cup of vinegar
• 1 Teaspoon olive oil
• 3 Tablespoon of tomato paste
• 3 Tablespoon of brown sugar
• 1 Teaspoon of black pepper
• 1 Teaspoon of salt
• ¼ Teaspoon of oregano
• ¼ Teaspoon of cumin
• ¼ Teaspoon of Paprika
• 1 Tablespoon of hot sauce (optional, to taste!)

• 1 lb. 80% Lean Ground Beef
• ½ lb. Spanish Chorizo
• ¼ Onion*
• 4 Cloves of Garlic
• 2-3 Tablespoons of Ketchup (to taste)
• 1 Teaspoon of Salt
• 1 Teaspoon of Onion Powder
• 1 Teaspoon of Garlic Powder
• ½ Teaspoon of Oregano
• ½ Teaspoon of Cumin
• ½ Teaspoon of Black Pepper
• ½ Teaspoon of Paprika

*Leave about 10% aside for serving!

As previously mentioned, there are two parts to this recipe. The sauce and the patty! There isn’t a lot of science when it comes to the sauce. It is just a matter of mixing all the ingredients. But as with many seasonings and marinates, if allowed to age a little, it gets better! I recommend at least one day. And as I mentioned in the video, if you grill a lot and make ribs using the pouch method as I do, add a little liquid smoke, and you are good to go! I also want to point out that I tend to add a little bit of olive oil to minimize the patties getting stuck once they start caramelizing, but that is 100% optional.

As for the patty mix, this is also quite versatile, and also, as mentioned in the video, I will be making some Cuban stuffed steaks (biste relleno Cubano) with what’s left! The preparation of the patty is also pretty straightforward. In a medium mixing bowl, mix your ground beef with the dry ingredients.

When it comes to the onions, I recommend doing it in two batches. I chopped about half somewhat fine and the rest a little coarser. It is also a good idea to add the garlic with the fine cut. That way, it gets integrated a little better. As to the chorizo, the freshest I was able to find were links. That meant removing the casing and breaking them down. When I was living back in Miami, I could walk into any supermarket and buy it ground. That is no longer the case.

Nevertheless, the links will work, but make sure to squeeze them to check for freshness. They are supposed to be soft and moist. The ones that are dry and hard are not recommended! Many people add pork. That is just for fact content. If you use 80% lean beef, there is no need for pork. The ketchup is another one of those add-ons that is 100% up to you. Depending on how the mix looks, I may add a little, for moisture. With all the condiments together and well mixed, make equal size meatballs. I think that 4-5 ounces are best. The Cuban frita is not a thick burger but rather a thin patty. Put your meatball in the fridge for at least a half-hour. This will allow the fat in the meat to firm up.

The Cuban Fritas Burgers are typically cooked on a flat top, but I ended up cooking them on a skillet because of the weather. If you have a rather large flat spatula without holes, place your meatball in the center of the hot skillet and press down to make it flat if you don’t, consider putting them on a piece of waxed paper folding it over, and using a plate to make them flat. In actuality, I prefer this method!

On the stove and or the grill top, the fritas are usually done in about 3 minutes. After the first side is done, and you have flipped it, sprinkle the top with your coarse cut onions and cover with frita sauce. Three more minutes, and you are done!

I guess I should mention that there is also a plating procedure if an authentic frita Cubana is what we are seeking. The Cuban frita is usually plated in the hard bun that resembles Cuban bread. Some markets have them, and they are labeled Cuban rolls. The ones I used on the video are from my Cuban bread recipe. Know that, a hamburger bun will do. Just toast them so that they are a bit firm! Aside from the bread the fritas, the fritas are plated with a few more pieces of chopped onion, a mountain of thin julienne fries, and a healthy dose of ketchup on top of the patty. Nothing else! As with many Cuban dishes, it is the contrast of sweet and sour and the over-the-top seasoning that makes this one of my favorite burgers. Enjoy!