Steps
- In a saucepan, mix 170g of tomato paste, 1½ cups of water, 1 teaspoon of ground cumin, and half of 1 tablespoon of sweet Spanish paprika.
- Add 1 teaspoon of garlic powder, ¼ cup of sugar, ¼ cup of white vinegar, and 1 teaspoon of salt. Bring to a boil, then simmer over low heat for 10-15 minutes.
- Meanwhile, pulse 450g of ground beef, 340g of ground pork, 4 minced garlic cloves, and ⅓ cup of grated onion in a food processor until finely mixed.
- Blend in 2 tablespoons of ketchup, ¾ teaspoon of ground cumin, and the remaining paprika. Shape into 6 thin patties.
- Cook in a skillet over medium-high heat, turning, until nearly done. Reduce to medium-low, spoon over some sauce, and cook for 1 minute more, until the meat reaches 160°F / 71°C.
- Season with salt and pepper. Fill 6 split hamburger buns with sauce, patties, and 6 cups of hot freshly fried shoestring potatoes. Spoon more sauce over the potatoes and close.