Cuban-Spiced Burgers

4 Servings

1 hour 20 minutes active

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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.




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


  • pounds 85 percent lean ground beef

  • 2

    teaspoons Spanish smoked paprika


Sally S.

Great burger recipe. Scaled down the recipe for two people and only had 92% lean ground beef. Burgers were still tender with a nice smokey flavor.

Jacqueline S.

This is the best burger I have ever made, the technique of freezing made a huge difference, thanks so much!