Plantain Cubano Burger
Crispy fried plantains, a flavorful pork patty, Swiss cheese and more make for one sexy burger.
- 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
- 12 brioche roll halves, 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 12, 2-inch 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.