RECIPES: Recipe Details

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Havanna Sunrise Cuban Frita with Adobo-Onion Ketchup

Having grown up in Miami the son of Cuban Immigrants, I acquired a taste for traditional Cuban cooking. This burger or "frita," as it is known in Spanish, is a reflection of the flavors and textures I grew up with.

Ingredients 

1/4 Cup of Fresh Oregano
2 Pounds of Ground Chuck
1/2 Pound of Ground Spanish Chorizo Sausage
4 Tablespoons of Adobo Spanish Seasoning
3 Tablespoons of Spanish Sofrito
1/4 Cup of Sutter Home Merlot
4 Tablespoons of Colavita Basilolio Flavored Olive Oil
1 Large Egg
1 small yellow onion
1/2 cup of Ketchup
Vegetable oil, for brushing on the grill rack
1/2 Cup of Mojo (Spanish Style Marinade) For Basting Patties and Buns
6 Round Cuban Bread Rolls
6 slices of Gouda Cheese (Sliced)
1 (5 oz) Bag of Kettle Brand Potato Chips(Lightly Salted Variety)
6 leaves of Romaine Lettuce
6 large tomato slices
1 teaspoon Kosher Salt

Instructions 

Preheat a gas grill to medium-high heat.

Patties:
Finely chop the oregano and place in mixing bowl. Combine the ground chuck with the ground chorizo in a same bowl as oregano. Add (2) tablespoons of the Adobo Seasoning and reserve the remaining (2) tablespoons of Adobo to add to the Onion-Ketchup later. Add Spanish Sofrito, Sutter Home Merlot, (2) Tablespoons of the Colavita Basilolio and egg to mixing bowl. reserve the remaining 2 tablespoons of Colavita Basilolio for later use. Mix gently by hand to combine. Shape into 6 patties to fit the rolls. Set aside.

Adobo-Onion Ketchup:

Finely Chop the yellow onion and combine in a small bowl with the Ketchup. Add the remaining (2) tablespoons of Adobo and stir to combine. Set aside for brushing the cooked patties.

Cooking Process:

When the grill is preheated, brush the grill rack with the vegetable oil. Place the patties on the grill and cook for 4-6 minutes per side, until cooked through to a minimum internal temperature of 160 degrees Fahrenheit; being careful not to overcook. During the cooking process brush the patties with the Mojo Marinade on each side.

While cooking the patties, use a separate brush to baste the cut sides of the Cuban Rolls with the remaining Colavita Basilolio Olive Oil and Mojo Marinade.

When the patties are nearly cooked, place the Cuban Rolls, cut side down on the outer edges of the grill to warm and brown them . Top each patty with a slice of Gouda cheese until melted.

Open the bag of Kettle Brand Potato Chips and crush the chips until they appear coarsely crushed. Set aside for burger assembly

Brush the top of the patty with the reserved Adobo-Onion Ketchup.

Burger Assembly:

Place a patty on the bottom of the warm Cuban Roll. Top the patty with a tablespoon of the crushed chips, lettuce and tomato. Sprinkle with Kosher Salt. Place the top of the Cuban Roll on the burger. Repeat assembly steps for all six burgers and enjoy.

Comments 

Enjoy or Buen Provecho! As we say in Spanish.