START TO FINISH: 1 hour (20 minutes active)
SERVINGS: 4
The southern Florida tradition of the frita—thin beef patties that began as street food in Havana—inspired the spice mixture we used to add flavor to these burgers. Partially freezing the ground beef before mixing in the spices helped prevent the meat from becoming compacted during mixing and shaping, a common problem with preground beef. Even with chilling, it’s important to use a light touch when handling the beef. This recipe can easily be doubled. For a quick and tangy topping, try our 3-minute spicy sauce (recipe below).
Don’t knead or overwork the ground beef when mixing in the seasonings. This will make the texture of the burgers dense.
1½ pounds 85 percent lean ground beef
2 teaspoons Spanish smoked paprika
2 teaspoons ground cumin
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon grapeseed or other neutral oil
4 burger buns, toasted
Line a baking sheet with kitchen parchment. Set the beef on the sheet, then use 2 forks to gently spread the meat. In a small bowl, combine the paprika, cumin, salt and pepper. Sprinkle over the beef. Freeze until the meat is very cold and beginning to firm up at the edges, about 20 minutes.
Use a rubber spatula to gently fold the spice mixture into the beef without compacting it; it’s fine if the spices are not completely blended. If the beef is still partially frozen, let stand 10 to 15 minutes until slightly softened. Divide the beef into 4 even portions. Shape each into a 4-inch patty about ½ inch thick.
In a large skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned, about 5 minutes; flip and continue to cook until the center is 125°F for medium-rare, another 4 to 5 minutes. Transfer to a plate and let rest for 5 minutes. Set each burger on a bun and top as desired.
START TO FINISH: 3 minutes
MAKES: 1⅓ cups
1 cup mayonnaise
4 tablespoons Cholula Hot Sauce
2 tablespoons yellow mustard
¼ teaspoon cayenne pepper
In a medium bowl, whisk all ingredients until smooth. Cover and refrigerate for up to 1 week.