Cuban Hamburger

• canola oil, for frying
• 1 large russet potato, peeled
• kosher salt, to taste
• 23 lb ground beef
• 14 lb fresh chorizo sausage, casings removed
• 14 cup finely crushed saltine crackers (about 6)
• 1 tablespoon finely chopped yellow onion
• 12 teaspoon smoked spanish paprika
• 1 garlic clove, finely chopped
• fresh ground black pepper, to taste
• 6 soft hamburger buns, toasted
• ketchup, for serving

1. Heat oven to 200.
2. Pour oil into a 4-qt.
3. saucepan until it reaches a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 330.
4. Meanwhile, working over a large bowl, grate potato using the large-holed side of a box grater.
5. Soak grated potatoes in water for 1 minute and drain.
6. Spread potatoes on a kitchen towel and pat dry.
7. Working in batches, fry potatoes until golden brown, about 2 minutes.
8. Using a slotted spoon, transfer potatoes to paper towels and season lightly with salt; set aside.
9. In the bowl of a food processor, combine the ground beef, chorizo, crushed crackers, onions, paprika, garlic, salt, and pepper; process until mixture forms a ball around the blade.
10. Transfer meat mixture to a bowl and cover with plastic wrap; refrigerate for 30 minutes.
11. Form meat into 6 thin patties.
12. Heat a 12" cast-iron skillet over medium heat; add the patties and cook, flipping once, until browned and cooked through, 56 minutes.
13. Transfer burger patties to a plate.
14. Spread some ketchup on the bottom half of each bun and top with a burger patty and a mound of the fried potatoes.

canola oil, russet potato, kosher salt, ground beef, chorizo sausage, crackers, yellow onion, paprika, garlic, fresh ground black pepper, buns, ketchup

Taken from www.food.com/recipe/cuban-hamburger-426719 (may not work)