How to make a classic Cuban Burger | Cubano Frita | John Quilter

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo offers a leaner option with less fat.

Cuban bread

🥗Healthier: whole wheat bread

💰Cheaper: white sandwich bread

Whole wheat bread adds fiber and nutrients.

potato sticks

🥗Healthier: baked sweet potato fries

💰Cheaper: homemade fried potatoes

Baked sweet potato fries are healthier and still crunchy.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds a sweet twist without extra calories.

Prove the dough for the Cuban bread in a plastic bag for 2 hours.

Mix ground beef (20% fat) and chorizo in a bowl.

Add 2 teaspoons smoked sweet paprika, 1 teaspoon cumin, 1 teaspoon oregano, 2 cloves minced garlic, and 1/2 grated onion to the meat mixture; drain excess moisture from the onion before mixing.

Form the meat mixture into patties, compacting to remove air.

Cut slashes in the tops of the burger buns and spray with water before baking.

Dice onion for cooking with the burger and for serving.

Make the red sauce by combining 100 ml water, 30-40 ml apple cider vinegar, 1.5 tablespoons sugar, 1 tablespoon tomato puree, and 1 tablespoon hot sauce in a pan with 3 smashed garlic cloves; bring to a boil and simmer for a few minutes.

Wash and dry the potato, then cut into shoestring fries and press to remove moisture.

Deep-fry the potato sticks at 130-140°C until golden and crispy, then season with sea salt and sweet smoked paprika.

Cook the burger patties on the grill, smashing them down for a crust.

Toast the Cuban bread on the griddle before assembling the burger.

Assemble the burger with the patty, diced onion, red sauce, and topped with shoestring fries.

Cooking Techniques

Equipment Needed

Spice Level: