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Spicing and freezing are the secrets to a better burger
Milk Street Bowtie Cuban-Spiced Burgers

Cuban-Spiced Burgers

1 hour 20 minutes active

Free

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, bur 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.

1 1/2 pounds 85 percent lean ground beef
2 teaspoons Spanish smoked paprika
2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 burger buns, toasted
Smoked paprika and cumin ketchup
Ingredients
  • pounds 85 percent lean ground beef

  • 2

    teaspoons Spanish smoked paprika

  • 2

    teaspoons ground cumin

  • teaspoons kosher salt

  • ½

    teaspoon ground black pepper

  • 4

    burger buns, toasted

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Cuban-Spiced Burgers

Get Ready to Cook

4

Servings

1 hour

20 minutes active

Tip

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

Ingredients
  • pounds 85 percent lean ground beef

  • 2

    teaspoons Spanish smoked paprika

  • 2

    teaspoons ground cumin

  • teaspoons kosher salt

  • ½

    teaspoon ground black pepper

  • 4

    burger buns, toasted

Step 1 of 4

Spice the beef

pounds 85 percent lean ground beef
2
teaspoons Spanish smoked paprika
2
teaspoons ground cumin
teaspoons kosher salt
½
teaspoon ground black pepper

Line a baking sheet with kitchen parchment. Set the beef on it, then use 2 forks to gently break it up and spread over the sheet. In a small bowl, combine the paprika, cumin, salt and pepper, then sprinkle over the beef. Freeze until the meat is very cold and beginning to firm up at the edges, about 20 minutes.

Step 2 of 4

Shape the patties

Use a rubber spatula to gently fold the spice mixture into the beef without compacting the beef; it's OK if the spices are not completely blended. Let stand 10 to 15 minutes to allow the beef to soften slightly, then divide it into 4 even portions. Shape each into a 4 -inch patty about ½-inch thick.

Step 3 of 4

Prepare the grill

Prepare a grill for direct, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Step 4 of 4

Grill, top, and serve

4
burger buns, toasted
Smoked paprika and cumin ketchup

Grill the burgers until well charred on the first side, about 4 minutes. Using a wide metal spatula, flip the patties and cook until well charred on the second side and the center reach 120°F for rare or 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 with smoked paprika and cumin ketchup.

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Done!

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