July 16, 2019
Stella Star Ingredient: Plantains
3 tablespoons canola oil
1 ripe plantain, thinly sliced
1 pound ground pork
1/4 pounds Serrano ham or prosciutto, finely chopped
1/4 cup panko breadcrumbs
1 teaspoon Dijon mustard plus more for serving
1 large egg, beaten
1/2 small yellow onion, grated
1/4 cup dill pickles, minced
1 garlic clove, grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 Swiss cheese slices, cut in half
Dill pickle relish for serving
4 brioche rolls, grilled or toasted
Preheat the canola oil in a small skillet over medium heat. Slice the plantain using a vegetable peeler to create ribbons. Fry the plantain ribbons until golden brown and curled. Drain the fried plantains on a paper towel and sprinkle with salt. Set aside.
In a large bowl, mix together the pork, ham, panko, mustard, egg, onion, pickles, garlic, salt and pepper until just combined. Set aside.
Preheat a large nonstick skillet over medium-high heat and coat with a drizzle of canola oil.
Divide the seasoned meat into 4 patties and cook in the preheated skillet for about 3 minutes per side until cooked through. While the burgers are still in the pan, top them with cheese and cover until melted.
Coat the toasted buns with a layer of mustard and relish, top with the cooked burger, a little bit more mustard, relish and a fried plantain slice.