Frita Cubana

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground beef, chorizo, paprika, cumin, oregano, minced garlic, and half of the diced onion. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Form the patties
   Divide the meat mixture into 4 equal portions and form into thin patties about 1/2 inch thick and slightly larger than your buns, as they will shrink when cooking. Make a small indentation in the center of each patty with your thumb to prevent it from puffing up during cooking.
3. Make fresh shoestring potatoes (optional)
   If making fresh shoestring potatoes, peel the russet potatoes and cut them into very thin matchsticks using a mandoline or sharp knife. Soak in cold water for 15 minutes, then drain and pat completely dry. Heat oil to 375°F in a deep fryer or large pot and fry in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
4. Cook the patties
   Heat a large cast-iron skillet or griddle over medium-high heat. Cook the patties for about 3 minutes on each side for medium doneness. During the last minute of cooking, place a handful of shoestring potatoes on top of each patty, pressing them gently so they adhere to the meat.
5. Toast the buns
   While the patties are cooking, lightly toast the hamburger buns until golden brown. Mix the ketchup and mayonnaise (if using) in a small bowl to create a simple sauce.
6. Assemble the Fritas
   Spread the ketchup-mayo sauce on the bottom bun, add the burger patty with the potato topping facing up, sprinkle with the remaining diced onion, and top with the upper bun. Serve immediately while the potatoes are still crispy.