Cuban Hamburger

  • Serves

    makes 6 Burgers


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).


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


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.

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