Editor’s Note: May is National Hamburger Month… Enjoy!
In Puerto Rico, where I am from, there is a delicious trend! They make what are called Sandwiches de Platano. Basically they put everything, from steak to roast pork between two fried green plantains (tostones), instead of bread and call it a sandwich.
And what a sandwich it is! Not only do you get less carbs (we could all use that) but you get more flavor! Here is my twist on the traditional hamburger, I call this one El Hamburger, and I hope this one shows up at your next outdoor shindig!
Guacamole Burger Sliders with Tostones & Pepper Jack Cheese
3 TBSP culantro
3 TBSP cilantro
1 TBSP smoked paprika
1 TBSP onion powder
1 TBSP garlic powder
¼ TSP cayenne pepper
1 TSP mustard
2 TSP salt
Pepper to taste
1½ Haas avocados, chopped
½ red onion, chopped
1 medium tomato, chopped
1 lime, juiced
¾ red pepper
½ green pepper
3 cloves of garlic, chopped
Large handful of cilantro, chopped
Large handful of culantro, chopped
½ TSP red pepper flakes
Salt and pepper to taste
1 lb ground beef (40/60 bacon to beef is delicious, but regular beef works too!)
Hot Pepper Cheese, grated
Unripened green plantains (tostones)
Canola or neutral oil for frying
Hot sauce (optional)
- Chop all ingredients for guacamole. Pulse in food processor until diced. Add to avocado. Mash with fork. Add lime juice. Set aside.
- Season ground beef with burger seasonings. Set aside in fridge.
- Grate cheese. Set aside.
- Cut plantains on a bias (1 inch thick.)
- Pour enough oil to cover half the thickness of plantains.
- Heat oil to 375°.
- Fry plantains briefly (under 3 minutes) until lightly golden.
- Remove. Flatten with tostonera.
- Refry until crisp and golden brown. Set aside on paper towels. Salt to taste.
- Portion seasoned ground meat into four patties (¼ lb each).
- Pan fry on high heat first then reduce (do not flatten with spatula!) in 2 TBSP of oil. Cook to desired doneness.
- Assemble sliders with tostones, burger, grated cheese, and guacamole. Add (optional) hot sauce for extra heat.
And for those of you who speak Spanish, you can see me make this recipe with Karla Martinez from Univision’s Despierta América, here.
Learn more about Evette Rios.