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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Variations of this yummy burger can be found all over Miami. Prep time includes 30 minutes chill time. Ingredients:
canola oil, for frying |
1 large russet potato, peeled |
kosher salt, to taste |
2/3 lb ground beef |
1/4 lb fresh chorizo sausage, casings removed |
1/4 cup finely crushed saltine crackers (about 6) |
1 tablespoon finely chopped yellow onion |
1/2 teaspoon smoked spanish paprika |
1 garlic clove, finely chopped |
fresh ground black pepper, to taste |
6 soft hamburger buns, toasted |
ketchup, for serving |
Directions:
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.
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.
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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