For the frita mixture, cook the chopped red onions and garlic in a sauce pot with 2 ounces of oil.
Once softened, add paprika, ancho chile, salt, black pepper, coriander, cumin, allspice and cayenne pepper.
Mix together well then add 1 cup of water and let cook over medium heat.
Let water reduce by half and blend ingredients with a hand blender.
Remove from heat and let cool.
In a separate bowl, add 1 teaspoon salt to the ground beef and blend well.
Add the cooled frita mixture to the ground beef and fold together until all the beef is seasoned evenly.
Separate into 4 one-third pound portions.
Compress into 4 individual patties and let cool in refrigerator.
Heat griddle to 350 degrees.
Coat the griddle with 1 ounce canola oil and cook patties to medium - medium well, roughly 4 minutes on each side.
Top each patty with 1 slice of monterey jack cheese and allow to melt.
For the Cuban coffee caramelized onions, heat 2 ounces of oil in a saucepan over medium heat.
Once soft and translucent, add brown sugar to help thicken and caramelize.
Add sweetened espresso (colada) and let reduce until thick.
For the potato sticks, or “papitas,” pour 2 cups of canola oil in a sauce pot and heat on high heat.
Add the hash browns and mix thoroughly so they don’t clump together.
Once golden brown, remove from oil, add pinch of salt and let sit.
Slice each Cuban bread roll in half and place a frita on top of bottom bun.
Garnish with Cuban coffee caramelized onions, the potato sticks and a fried egg.