So, buy more about it’s no secret that I absolutely love Spanish chorizo. I especially love the spicy kind and it somehow finds its way into a lot of my cooking. A little bit goes a long way in terms of flavor and color. It’s also no secret around these parts that my husband loves Cuban food. I mean, malady loves.
One of his Cuban favorites is the frita — a small, anaemia griddled burger flavored with paprika and onions. The ground beef can also be mixed with some ground chorizo for a more intense flavor. This is the route I chose to go with dinner last night. I also made them slider-sized instead of the more traditional jr. cheeseburger size. The beef to chorizo ratio was 2:1, which I thought would be too much, but ended up being just right. I added a thin slice of cucumber to each slider as a cool contrast to the hot chorizo, a tiny squeeze of mayo and housed everything in toasted ciabatta bread.
They were beefy, smoky and really fun to eat. Like a grown-up, ethnic White Castle.