Welcome to Burger Saturday
A Frita is a Cuban hamburger. When you were eating Quarter Pounder’s with cheese growing up, I was eating fritas. A traditional frita is a patty made of a combination of beef and pork. The toppings are sliced red onion, matchstick French fries, all served on a Cuban bread roll. Now that you know what the traditional frita is let’s move it forward now shall we.
I detest big sloppy hamburgers. Nor am I a fan of burgers that do not fit in my mouth. In reality most human jaws open to accommodate 3 fingers. All of my fritas must make it under this height requirement. If I took the time to source wonderful ingredients and cook them perfectly; I want my frita eaters to be able to savor every component on each mouthful.
Home ground meat is always better than store bought. Grinding your own meat allow you to choose the specific cuts you want. Moreover, it is infinitely more sanitary, so you can serve your meat medium-rare without fear of bacterial contamination.
When making a frita I strive for a good balance of lean meat and fat. Fat brings flavor and more importantly moisture the burger needs.
Organic & Free-Range - Beef Brisket, Beef Chuck and Pork Butt.
Twice ground. Once through the large grinding plate and then through the small grinding plate.
When forming your patties do not overwork the meat. You want the meat loosely packed.
As they cook, I flip the patties every 30 seconds; this give you a rotisserie effect promoting even cooking and searing throughout.
My Spicy Ketchup - Vine ripened tomatoes, bird’s eye chilies, fish sauce, chipotle peppers, apple cider vinegar, and cane sugar. Cooked, reduced, and thickened.
Leeks – Thinly sliced. Cooked in a butter and Vinagre de Jerez emulsion.
Matchstick Yukon Gold Fries – Cooked in peanut oil.
Frita Cubana on a toasted and buttered roll.
That's it for now...till we exchange a few words again...Peace!