Indulge your taste buds with Chef Tom's recipe for mouthwatering Cuban Frita Burgers. Griddling the burger patty brings out amazing flavor, while the tomato-based sauce adds sweet and tangy notes. Topped with fried potatoes and onions, this classic Cuban-American dish is sure to be a hit!
Cuban Frita Burger
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Chef Tom fires up Le Griddle for a Cuban Frita Burger! The Frita Cubana is a staple of Cuban-American food for good reason! The griddled burger patty is doused in a sweet and tangy tomato based sauce and topped with crispy fried potatoes and plenty of onions!
1 lb Creekstone Farms Brisket Blend Burger Pucks
- 1/2 cup white onion, grated on box grater, squeezed dry
- 2 tsp garlic, grated on microplane
1 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 tbsp smoked paprika
- 1 white onion, sliced very thin
- 1 russet potato, peeled, julienne, rinsed, dried
- Vegetable oil, for frying
- 4 Cuban rolls, split for burger
- 4 tbsp unsalted butter, for toasting buns
Hoff & Pepper Smoken Ghost Ketchup
1/2 cup Hoff & Pepper Smoken Ghost Ketchup
- 6 tbsp beef stock
- 3 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
Jacobsen Salt Co. Kosher Sea Salt, to taste
- Preheat one half of your Le Griddle over high heat and the other half over medium.
- Pour vegetable oil into a FInex Dutch Oven, about 2” deep. Place on the hot side of the griddle. Cover with a lid to hold in the heat.
- Combine ingredients for the basting sauce and mix well. Transfer to a squeeze bottle.
- Combine the Creekstone Farms Brisket Blend Burger Pucks with the grated white onion, garlic, Cattleman’s Grill Road House Steak & Beef Seasoning and one tablespoon smoked paprika. Mix well, then divide into four equal sized balls. Refrigerate.
- Using a mandolin (veggie slicer), or by hand, cut the peeled russet potato into matchstick sized pieces. Place the sliced potatoes in cool water. Agitate by hand, then strain and rinse to remove excess starch. Repeat a couple of times, then lay out the potatoes on a paper towel lined sheet pan and top with more paper towels to soak up excess water.
- With the hot oil temperature at about 400ºF, drop in a handful of the potatoes. Fry until golden brown, then drain on paper towels and toss in Jacobsen Salt Co. Kosher Sea Salt, to taste. Repeat this process while toasting the buns and cooking the burgers, place the lid on in between batches to help the oil temperature recover.
- Toast your buns in butter over medium heat on Le Griddle. Remove and set aside. Turn the heat to high to cook the burgers.
- Place the burger balls on griddle over high heat. Place thin shaved onions on top of each ball and smash then into the meat until the burger patty is flattened and slightly wider than your bun in diameter. Squeeze plenty of basting sauce over top.
- When the bottom of the burger is totally seared, flip the burger patty. Baste again with the sauce. Cook until the onion side is browned and the meat is cooked through.
To build the Cuban Frita Burgers, start by placing your burger patty on the bottom toasted bun. Top the burger patty with more thin sliced raw onion. Smother again in the basting sauce. Add a heap of the fried potatoes. Finish with Hoff & Pepper Smoken Ghost Ketchup on the top toasted bun.
- Serving Size
- 12.2 oz
- per serving
- 52.5 grams
- 27 grams
- 30.6 grams
- 1369 milligrams