Cuban Frita Burger recipe provided by the Certified Angus Beef® brand.

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Cuban Frita Burger

Serves 4
Our take on a Cuban style burger; a savory spiced patty topped with crispy potatoes and two special sauces. Your extra work is rewarded with bold flavor and surprising texture.
  • 1 pound Certified Angus Beef ® 80% lean ground beef
  • 3 cups (10-ounces) frozen shredded hash browns
  • 1 cup canola oil for frying
  • 1 1/4 teaspoons salt, divided
  • 1 small onion, finely diced
  • 2 cloves fresh garlic, finely chopped
  • 1 1/4 teaspoons paprika, divided
  • 3/4 teaspoon cumin, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup
  • 1/4 cup water
  • 2 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons hot sauce, divided
  • 1/2 teaspoon garlic powder
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon lime zest
  • 1 teaspoon lime juice
  • 4 slices pepper jack cheese
  1. Heat oil over high heat in a 12-inch cast iron skillet. Working in two batches, shallow fry hash browns until extremely crisp and dark golden brown like matchsticks (about 5 minutes per batch). Transfer to brown paper or paper towels, season with 1/4-teaspoon salt. Hash browns can be held at room temperature up to four hours.
  2. In large mixing bowl, combine ground beef with onion, fresh garlic, 1/2-teaspoon paprika, 1/2-teaspoon cumin, 1-teaspoon salt and 1/2-teaspoon pepper. Mix by hand and form into four equal sized loosely-packed balls. Refrigerate while preparing sauces.
  3. In a small mixing bowl combine ketchup, water, vinegar, brown sugar, 1-teaspoon hot sauce, garlic powder, remaining 1-teaspoon paprika and remaining 1/4-teaspoon cumin. Stir thoroughly, refrigerate.
  4. In another small mixing bowl combine mayonnaise, lime zest, lime juice and remaining 1 -teaspoon hot sauce. Stir to combine, refrigerate.
  5. Once oil in cast iron skillet has cooled enough to handle, pour off excess into a disposable container, wipe skillet clean with a paper towel. Heat cast iron over medium-high heat, place two balls of beef in the skillet. Using a sturdy metal spatula smash to 1/2-inch thick patties. Top each patty with 2-teaspoons of the ketchup-based special sauce. Sear the patties 4 minutes, flip, top with a slice of cheese and sear 2 more minutes. Repeat with remaining balls of beef.
  6. Spread bottom buns with mayo-based special sauce, add burgers, and top each with an equal amount of fried potatoes. Drizzle each potato stacked patty with an additional tablespoon of the ketchup-based sauce and add top bun.

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