Cuban Hamburger

Name: Cuban Hamburger
Total time: PT0D0H0M
Yield: makes 6 Burgers
Ingredients: Canola oil, for frying; 1 large russet potato, peeled; Kosher salt, to taste; 2 ⁄ 3 lb. ground beef; 1 ⁄ 4 lb. fresh chorizo, casings removed; 1 ⁄ 4 cup finely crushed saltine crackers (about 6); 1 tbsp. finely chopped yellow onion; 1 ⁄ 2 tsp. smoked Spanish paprika; 1 clove garlic, finely chopped; Freshly ground black pepper, to taste; 6 soft hamburger buns, toasted; Ketchup, for serving

Serves
makes 6 Burgers

JONATHAN WHITTLE

You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami. For this version, we adapted a recipe given to us by Lourdes Castro, a food writer and professor from Miami. We featured the recipe as an online companion piece to our special Burger issue (August/September 2009).

Ingredients

Canola oil, for frying
1 large russet potato, peeled
Kosher salt, to taste
²⁄₃ lb. ground beef
¹⁄₄ lb. fresh chorizo, casings removed
¹⁄₄ cup finely crushed saltine crackers (about 6)
1 tbsp. finely chopped yellow onion
¹⁄₂ tsp. smoked Spanish paprika
1 clove garlic, finely chopped
Freshly ground black pepper, to taste
6 soft hamburger buns, toasted
Ketchup, for serving

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Instructions

Step 1

Heat oven to 200°. Pour oil into a 4-qt. saucepan until it reaches a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 330°. Meanwhile, working over a large bowl, grate potato using the large-holed side of a box grater. Soak grated potatoes in water for 1 minute and drain. Spread potatoes on a kitchen towel and pat dry. Working in batches, fry potatoes until golden brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels and season lightly with salt; set aside.

Step 2

In the bowl of a food processor, combine the ground beef, chorizo, crushed crackers, onions, paprika, garlic, salt, and pepper; process until mixture forms a ball around the blade. Transfer meat mixture to a bowl and cover with plastic wrap; refrigerate for 30 minutes.

Step 3

Form meat into 6 thin patties. Heat a 12" cast-iron skillet over medium heat; add the patties and cook, flipping once, until browned and cooked through, 5–6 minutes. Transfer burger patties to a plate. Spread some ketchup on the bottom half of each bun and top with a burger patty and a mound of the fried potatoes.

Heat oven to 200°. Pour oil into a 4-qt. saucepan until it reaches a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 330°. Meanwhile, working over a large bowl, grate potato using the large-holed side of a box grater. Soak grated potatoes in water for 1 minute and drain. Spread potatoes on a kitchen towel and pat dry. Working in batches, fry potatoes until golden brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels and season lightly with salt; set aside.
In the bowl of a food processor, combine the ground beef, chorizo, crushed crackers, onions, paprika, garlic, salt, and pepper; process until mixture forms a ball around the blade. Transfer meat mixture to a bowl and cover with plastic wrap; refrigerate for 30 minutes.
Form meat into 6 thin patties. Heat a 12" cast-iron skillet over medium heat; add the patties and cook, flipping once, until browned and cooked through, 5–6 minutes. Transfer burger patties to a plate. Spread some ketchup on the bottom half of each bun and top with a burger patty and a mound of the fried potatoes.