Fritas and Cuban Smash Burgers | Bodega Bites

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber.

cheese

🥗Healthier: vegan cheese

💰Cheaper: no cheese

Vegan cheese is a dairy-free option.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: no sauce

Homemade sauce can be fresher and healthier.

Grind the beef and chorizo together, using a 2:1:1 ratio of chuck to sirloin to chorizo.

Keep the grinder and bowl cold by placing them in the freezer before use.

Cut the beef into cubes and trim the casing off the chorizo before chopping.

Dry toast cumin and paprika in a pan for 30 seconds, then crush in a mortar and pestle.

Grind the meat mixture twice, first through a coarse plate then a finer plate, adding roasted garlic, smoked paprika, and crushed cumin in between grinds.

Form the meat into patties, weighing about a third of a pound each.

Season the patties with salt and black pepper before cooking.

Heat a lightly oiled cast iron pan over medium-high heat and cook the patties until desired doneness, flipping once.

Prepare the smoky ketchup by combining Hines ketchup with vinegar, roasted garlic, cumin, smoked paprika, oregano, hot sauce, and liquid smoke.

Assemble the fritas by placing the patty on Cuban bread, topping with smoky ketchup, potato sticks, and raw onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens