- 1 pound of 80/20 chuck
- 3 tablespoons smoked Spanish paprika aka pimenton
- 2 teaspoons granulated garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- 1 tablespoon Crystal hot sauce
- 1 large yellow onion, diced
- 2 medium russet potatoes
- 1 cup of cooking oil, or as needed
- Ideally 5 Cuban bread rolls, but French bread rolls or regular soft, squishy hamburger rolls (Martin’s Potato Rolls are excellent too) will do
- Shred the two potatoes on a cheese grater, then rinse them thoroughly until the water is clear.
- Drain and squeeze dry on paper towels. To get them really crispy, you need to remove as much moisture as possible.
- Add the cooking oil to a non-stick pan and heat to medium-high. Add the potatoes and let them cook until they are crispy.
- Let the potatoes dry on paper towels and season with salt according to your taste.
- Getting the julienne potatoes right is the most difficult part of the recipe, but there’s a little cheat. Go to your local grocer and purchase Ore-Ida “Shredded Hash Brown Potatoes” instead. I recently started using Chifles Plantain Sticks too.
- Mix the smoked Spanish paprika, garlic powder, onion powder, cumin, and Crystal hot sauce into the ground chuck.
- Make five equally sized balls of seasoned meat.
- Take one of the Frita-seasoned balls of beef, and using a thick spatula, smash onto a cast-iron skillet on a burner at medium-high heat.
- Grab a respectable large pinch of diced onions and place on the smashed patty.
- Add salt as you would to any burger that you’re cooking.
- After cooking for approximately forty-five seconds to a minute, flip the Frita onto the onion side to finish.
- Place the bottom bun on the Frita while it’s finishing and let it warm a little bit. (1)
- Slide the spatula under the deliciousness and flip it so that the bottom bun is resting on your hand with the Frita and onions on top.
- At this point, you can choose to add some raw diced onions and maybe a little dash of ketchup to bring out the flavor of the patty and the julienne potatoes.
- All that’s left to do is add the top bun, and you’re good to go!
Recipe provided by Sef Gonzalez