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Fritas are the Cuban equivalent of the American hamburger. They are a little more savory and delicious because of the addition of ground chorizo (sausage). While some Hispanic markets sell chorizo already ground, you can easily make this by removing the casings, cutting the chorizo into small pieces, and blitzing it in a food processor. Traditionally, a mound of thin crispy fries is placed on top of each frita just before adding the bun.
Serves 6 to 8 (makes 10 to 12 fritas)
¼ cup half-and-half or evaporated milk
¼ cup fresh white bread crumbs
1¼ teaspoon sweet or smoked paprika
2 tablespoons chili sauce or ketchup
2 tablespoons Worcestershire sauce
1 egg, beaten
1 pound lean ground beef
½ pound ground Spanish chorizo sausage
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
10 to 12 small, round potato or soft dinner rolls, warm
Thinly cut French-fried potatoes
Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with your IMUSA Whisk beater. In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.
Divide the meat into 10 or 12 equally sized balls; flatten each to about a ½-inch thickness. You may choose to flatten the meat balls with your IMUSA Plantain Press-Tostonera.
Heat the oil in your IMUSA Cast Iron skillet over medium-high heat. You may also use your IMUSA Non-Stick Griddle. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness. Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.
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