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El Mago de Las Fritas (Miami, FL)

El Mago de Las Fritas (Miami, FL)


Magic performed with a Cuban version of the hamburger.

Forget about Butter Burgers, Goober Burgers, or LaFrieda Black Label Burgers. Forget sliders, Shack Burgers, Crunch Burgers or In-N-Out. There is a regional style of hamburger in Miami that has been overlooked by the likes of Kuban, Solares, and Ozersky. El Mago (the Magician) de las Fritas makes magic with the Cuban version of the hamburger: the Frita Cubana.

Credit: GutterGourmet

El Mago de las Fritas is west of Little Havana on Calle Ocho in a non-descript strip mall with exactly five parking spots. Their Cuban hamburgers ($3.00) combine elements of other regional styles. First the bread— a soft, white Cuban bun. Then the blend— beef and chorizo, the paprika staining the bun. The technique— it’s steamed on a flat top, and smashed flat with a spatula.

Credit: GutterGourmet

There is cheese for the gringos, but El Mago’s standard toppings include: ketchup, sautéed onions, and lastly, potato sticks. Not the greasy, canned variety. Not even shoestring fries. But tiny ethereal wisps that can best be described as a potato bird’s nest. Unlike Flay’s addition of potato chips, these provide just the right crunch.

The Magician must have sensed that we made a good team: as quickly as his sleight of hand produced the fritas, I made them disappear.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Frita Cubana -- The Original Cuban Hamburger

Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger.

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion,grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced (optional)
Glenn's Not-So-Secret Sauce (MANDATORY -- see recipe below)

Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

Serve each frita on a traditional American hamburger bun.

Splash plenty of "Glenn's Not-So-Secret Sauce" on the bun and the patty. The sauce is an ESSENTIAL ingredient in this recipe!

Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, hot, shoe-string style fried potatoes -- yes, inside the bun, ON TOP of the meat! Splash a little extra secret sauce on the fries, you'll be glad you did!

Serve with additional fries on the plate.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Raúl Musibay: A frita is NOT a frita without the secret sauce. Most of the flavor of a frita cubana comes from the sauce!

Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty.

1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Bring to a boil stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Remove from heat and let cool. Use generously in the Frita Cubana recipe above.


Watch the video: El Rey De Las Fritas Review. MUST EAT FOOD IN MIAMI. Amazing Authentic Cuban Food. MRE 01