Cuban-Spiced Burgers | Christopher Kimball’s Milk Street

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Spicing and freezing are the secrets to a better burger

Cuban-Spiced Burgers

Appears in July-August 2017

1 hour 20 minutes active

Cuban-Spiced Burgers

Partially freezing the ground beef before mixing in the spices helped prevent the meat from becoming compacted during mixing and shaping. But it's still important to use a light touch when handling the beef. The burgers can be cooked immediately after forming, but we found refrigerating them overnight let the flavors develop more. To pan-fry the burgers, heat 1 tablespoon grapeseed or other neutral oil in a large skillet over medium-high until smoking. Add the patties and cook until well browned, about 5 minutes; flip and continue to cook to desired doneness. This recipe can easily be doubled.

4

Servings

Tip

Don’t knead or overwork the ground beef when mixing in the seasonings. This will make the texture of the burgers dense.

1 hour

20 minutes active

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