Cuban frita with crispy potato sticks

Ingredients:

• 450 g ground beef (20% fat)
• 450 g raw Mexican chorizo, casing removed
• 1 tsp smoked paprika + extra for seasoning the fries
• 1/4 cup unsweetened condensed milk
• 1/4 cup panko breadcrumbs
• 1 beaten egg
• 0.5 cup mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 2 cloves garlic, crushed
• 1/4 cup guava paste
• 2 tablespoons apple cider vinegar
• 1 medium onion, cut into half rings
• 2 tablespoons butter
• 1/4 cup ketchup
• 4 large potato buns, cut in half
• 2 large peeled potatoes

Preparation:

1. Combine the ground beef and chorizo ​​in a bowl and sprinkle with smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. In another bowl, combine the condensed milk, panko, and egg, then add to the meat mixture. Mix well with your hands and form into 4 patties. Set aside.
2. In a small bowl, combine mayonnaise, lime juice, orange juice, and garlic. Season with salt and pepper. Set aside.
3. In a small saucepan, combine the guava paste with 3 tablespoons of water. Cook over low heat until the liquid has slightly evaporated. Add the apple cider vinegar and cook for another 2 minutes.
4. In a medium skillet over medium-low heat, cook the onion in butter, stirring occasionally, until caramelized, about 45 minutes. Add the onion and ketchup to the guava mixture. Season with salt and pepper.
5. Preheat a grill pan over medium-high heat. Grill the patties until crispy on both sides but tender in the middle, turning once, about 4 minutes per side. Toast the cut sides of the buns on the grill for about 1 minute.
6. Grate the potatoes using a coarse grater or a food processor fitted with a grating blade. Heat 2.5 cm of olive oil in a deep frying pan and fry the grated potatoes until crisp, 4–5 minutes. Sprinkle with smoked paprika and salt.
7. Spread a little mojo mayonnaise on the bottom halves of the buns, place the patties on top, and then top with the bun tops. Top with crispy potatoes and guava ketchup.