Recipes

Vegan Frita Cubana Burger

Posted by cubanovegano on

This burger is all about spice, crunch and sass. And by sass, I mean sauce. But also sass. A Cuban Frita burger features a chorizo spiced patty, melted cheese, potato sticks and Frita Sauce.

Traditionally served as a slider, this vegan recipe ups the scale, spice and everything else for a heartier meal.

SERVING
4		PREP TIME
50 MIN
(Including fridge time)		COOK TIME
30 min		TOTAL
80 min

Frita Patty

  • 8oz Portobello Mushrooms
  • 1/2 onion
  • 1/4 green pepper
  • 4 garlic cloves
  • 1 tbsp vegan worcestershire sauce
  • 1.5oz walnuts
  • 2 tbsp ground flax seeds
  • 1/2 cup cooked brown rice
  • 1 oz panko breadcrumbs
  • handful of fresh parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tbsp tomato paste

Frita Sauce

  • 1 cup of ketchup
  • 1 tbsp water
  • 1 1/2 teaspoons Spanish smoked paprika
  • 1 tsp cumin
  • 1/4 cup vinegar
  • 1 tsp salt
  • 2 tbsp of Sriracha 

Potato Sticks

  • 2 Idaho Potatoes
  • 1 tbsp of avocado oil

Additional

  • Four potato rolls
  • Vegan sliced cheddar cheese

Prep the frita patty

  1. 1/2 cup of cooked brown rice.
  2. Chop onions and pepper. Mince garlic and quarter the mushrooms.
  3. Set a frying pan on medium-high heat and add enough olive oil to lightly coat.
  4. Add onion and pepper, cook until translucent.
  5. Stir in minced garlic, salt, pepper, spices and tomato paste. Combine and continue cooking for 5 mins.
  6. Add mushrooms and continue cooking for another 10 minutes. Mushrooms should shrink and absorb moisture.
  7. Place onion, pepper and mushroom mix into a food processor.
  8. Pulse 2-4 times for 1 sec each, just enough to break down the veggies.
  9. Add walnuts, brown rice, ground flax seed, vegan Worcestershire sauce, panko bread crumbs (can sub for gluten free like almond flour), parsley.
  10. Continue to pulse until all the ingredients have broken down. Make sure not too over blend into a soup.
  11. Line a baking sheet with foil or parchment paper.
  12. Mixture should yield 4 hefty patties. Place patties on baking sheet and place into the refrigerator for at least 3 hours. Overnight is preferred.

Prep potato sticks

  1. Use a box grater to shred the potatoes into a bowl.
  2. Pour cold water onto the potatoes, stir them around to shake off extra starch.
  3. Drain the water.
  4. Repeat steps 2 & 3 twice.
  5. Once drained, place shredded potatoes in a cheese cloth and wrap tightly. Squeeze out as much water as you can.
  6. Line the baking pan with foil. Lightly coat with avocado oil.
  7. Spread the potatoes evenly on the baking pan and put into a preheated oven at 375°F for 15-20. You want the to be golden brown.
  8. Salt once the potatoes are out of the oven.

Make the frita sauce

  1. Combine ketchup, vinegar, water, Sriracha, Spanish smoked paprika, cumin and salt in a pot.
  2. Bring mixture to slow boil on medium-high heat. Stir until sauce has thickened.

Instructions

  1. Remove patties from fridge.
  2. Place frying pan on medium-high heat and lightly coat with avocado oil.
  3. Place frita patty on pan, and lightly brush some frita sauce on top.
  4. Fry for about 5 minutes or until golden brown.
  5. Flip frita patty and brush sauce on the other side.
  6. Add vegan cheese to patty. Add a few tbsp of water around the frita pattys and cover frying with lid. The steam will help melt the cheese and trap the moisture in the patty.
  7. Toast potato roll. smear with with frita sauce on both sides.
  8. Place frita patty on roll and top with potato sticks.
  9. Eat!

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