Cuban Spiced Tostones Burgers

Bahan-bahan

4 large green plantains, peeled, cut horizontally in thirds

1 1/2 lbs ground turkey

2 tsp cumin

1 tbsp chili powder

1 tbsp sweet paprika

1 1/2 tbsp ground garlic

2 tsp dried Mexican oregano

1/3 cup panko bread crumbs

2 hefty glugs olive oil

Red onion slices, shaved thinly

2 avocados, mashed

Juice of 1 lime

Red leaf lettuce

Canola oil & butter (for frying)

Queso fresco cheese (enough for each burger)

6 tbsp homemade mojo sauce, divided

Mayonnaise (optional)

Scallions, chopped (for garnish, optional)

Salt

Arahan

Start by making your turkey burgers. In a large bowl mix cumin, chili powder, paprika, oregano, olive oil, 1 tsp salt, turkey and panko together with your hands until just incorporated.

Form into patties and refrigerate.

Mash the avocados and mix in a large bit of salt to taste and lime juice. Refrigerate.

Now we make the tostones.

In a large non stick pan, heat 1 tbsp butter and 1 tbsp canola together at medium heat. Place your plantains flat side down and fry until golden on each side ~ 3 min/side. You will also want to get a little color on the round part. I like to do this last and stand by closely, using tongs to flip every 20-30 seconds. Remove all the plantains and drain on a paper towel lined dish.

Between two pieces of parchment, place 1 plantain, flat side down. Slowly smash the plantains one by one into large, thin, round disks or “buns”. These are very fragile, as they need to be fried again.

Set them all aside, not overlapping one another.

Heat more butter and canola over medium. Frying in batches (I can get about 3 into my large pan at once) until crispy ~ 1-2 min per side. Drain again on paper towel lined dishes and sprinkle with salt while still warm.

If you are good at multi tasking you could light your grill to medium high heat and cook your burgers while the tostones are frying. If not, they will stay crisp for a while and they taste great at room temp so no problem waiting.

Have a sip of the good wine.

Once the grill is hot, drizzle the turkey patties with a little bit of olive oil and sprinkle of salt.

Grill for 5-7 min per side, smashing down when you flip (depending on thickness). I like these to be on the thinner side.

Once done we can assemble:) –> Bottom tostone bun, mayo (if using – which I don’t know why you wouldn’t), leaf lettuce, burger, avo mash, onion slices, queso fresco, drizzle with a tbsp mojo and then top with other tostone. Serve with a crisp sauv blanc and have a delicious night.