Ingrid Hoffmann's Better By Half Mini Cuban Fritas

Chef and author Ingrid Hoffman shows that you can enjoy your favorite summertime recipes in a guilt-free way. How? Replace unhealthy ingredients with nutritious alternatives. Instead of using beef as the main ingredient, try using half turkey and half beef. This combination keeps the great flavor, but also helps to cut down on fat and calories.

1 1/2 cup Dried bread crumbs
1/4 cup Whole milk
1 lb Ground beef
1 lb Ground turkey
1 Large yellow onion (grated on the large hole side of a box grater)
1 Large egg ( lightly beaten )
2 tbsp Fresh lime juice ( from about 1 lime )
3 tbsp Ketchup ( plus extra for serving )
3 Garlic cloves ( finely minced )
3/4 tsp Paprika
Freshly ground pepper
1 tbsp Olive oil
12 Mini hamburger rolls or Cuban rolls
Shoestring potato sticks (or chips, for serving)

Place the bread crumbs in a large bowl. Cover with the milk and soak for 2 minutes. Add the ground beef, onion, beaten egg, lime juice, ketchup, garlic, paprika and a pinch of pepper, and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch-thick patties and refrigerate them for at least 45 minutes or up to 8 hours.

Heat the olive oil in a large skillet over medium-high heat. Add about half of the burgers and brown them on each side, 5 to 7 minutes total. Keep warm while you cook the remaining burgers.

Set the fritas on the rolls. Top each burger with generous amounts of ketchup and shoestring French fries or potato chips. Serve.