Cuban Hamburger (Fritas Cubanas)

Use a food processor with a chopping blade to grind together the meats, the minced garlic flour, and the onion. Blend in the ketchup, cumin, and paprika. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan. Fritas should be cooked to medium well done they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some ketchup mixed with paprika, and let the patties cook just a minute longer. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes of you can purchase them already cooked Usually in the chips isle of the store . Serve each frita on a traditional American hamburger bun. Splash plenty of ketchup spiced up with paprika on the bun and the patty. Place the patty on the bun, cover with some sliced onion (if you like), and pile high with fresh, shoe-string style fried potatoes inside the bun.