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Frita Cubana (Cuban Hamburger)

A recipe for Frita Cubana (Cuban Hamburger)! This flavorful beef/chorizo burger is topped with a spiced tomato sauce, shoestring fries, and thinly sliced onions.
Course Main
Cuisine Cuban
Keyword beef, burger, chorizo, Cuba, Cuban, hamburger, meat
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time: 2 hours
Total Time 2 hours 50 minutes
Servings 8 Burgers



  • 6 ounces tomato paste
  • 1 1/2 cups water
  • 1/4 cup granulated sugar or panela
  • 1/4 cup white vinegar
  • 1 1/2 teaspoons Spanish sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  • 8 ounces Spanish chorizo chopped
  • 1 medium onion chopped
  • 6 cloves garlic
  • 1 cup unseasoned bread crumbs
  • 1/2 cup heavy cream
  • 1 1/2 pounds ground beef
  • 2 eggs beaten
  • 2 tablespoons ketchup
  • 4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Spanish sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup canola oil

For Assembly:

  • 4 medium russet potatoes
  • Canola oil for frying
  • 8 hamburger buns
  • 1 onion thinly sliced, raw or fried (optional)


To make the sauce:

  • In a small saucepan, whisk together tomato paste, water, sugar, vinegar, paprika, cumin, garlic powder, and salt over medium heat. Once it comes to a boil, decrease heat to low and simmer, stirring often, for 10-15 minutes. It will thicken slightly.
  • Remove from heat and allow to cool. Refrigerate until ready to serve.

To make the burgers:

  • In a food processor, add chorizo, onions, and garlic. Process until ground and well minced.
  • In a small bowl, stir the cream into the bread crumbs until they become a paste.
  • In a large bowl, combine ground beef, chorizo mixture, soaked bread crumbs, eggs, ketchup, salt, pepper, paprika, cumin, and worcestershire sauce gently using your hands. Divide into 8 equal pieces. Form each piece into a ball and place on a large plate. Cover and refrigerate for at least 2 hours.
  • In a large pan, drizzle canola oil over medium high heat. Flatten 2-3 of the balls into patties 1/2 inch thick. Arrange in heated pan and cook until golden on each side and medium well in center. Adjust heat lower if needed. Repeat with remaining meat mixture.
  • While the hamburger patties are cooking, fill a large saucepan with 2 inches oil and place over medium heat.
  • Peel the potatoes and thinly slice. Cut the slices into matchsticks. Fry the potatoes in batches in the heated oil until golden. Remove with a slotted spoon to a towel lined plate.
  • Place the patties on hamburger buns. Generously drizzle with the prepared sauce and top with onions, if desired. Cover with freshly fried matchstick french fries. Drizzle with more sauce if desired.
  • Serve immediately.