CUBAN FRITAS WITH MATCHSTICK POTATOES

Steps:

• Combine the ground beef and chorizo in a bowl and sprinkle with the smoked paprika, 1 teaspoon salt and 1 teaspoon pepper. In another bowl, combine the evaporated milk, panko and egg, and then add to the meat mixture. Combine well with your hands and form into 4 patties. Set aside.
• In a small bowl, combine the mayonnaise, lime juice, orange juice and garlic. Season with salt and pepper. Set aside.
• In a small saucepan, combine the guava paste with 3 tablespoons water. Cook down over low heat until reduced slightly. Add the cider vinegar; cook 2 minutes more.
• In a medium saute pan over medium-low heat, cook the onions in the butter, stirring occasionally, until caramelized, about 45 minutes. Add the onions and ketchup to the guava mixture. Season with salt and pepper.
• Preheat a grill pan over medium-high heat. Cook the patties until crispy on both sides but soft in the middle, turning once, 4 minutes per side. Grill the cut sides of the buns until grill-marked, about 1 minute.
• Grate the potatoes on the large holes of a box grater or in a food processor fitted with the shredding disk. Heat 1 inch of olive oil in a deep skillet and fry the grated potatoes until crispy, 4 to 5 minutes. Toss with smoked paprika and salt.
• Spread the bottom halves of the buns with a little of the "mojo mayonnaise," top with the patties and then cover with the bun tops. Add the crispy fries on the side and top with the guava ketchup.