Tostones Sliders

OK, so technically they're plantains, but awesome nonetheless.


  • 1 to 1 1/2 green plantains
  • Vegetable oil, for frying
  • 2 small chipotle meat patties (about 115 grams or 4 ounces of meat)
  • 1/2 teaspoon cumin
  • 3/4 teaspoon ground coriander
  • 1 garlic clove, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • Slider toppings
  • 3/4 cup guacamole: avocado, lemon juice, garlic powder, cilantro, salt and pepper
  • 1-2 slices Provolone cheese
  • 1 medium tomato, sliced
  • ⅕ of an onion, sliced and caramelized
  • Romaine lettuce, sliced in small pieces


  1. Start by peeling the plantains. (I do this by first cutting the ends off the plantain, then cutting open its skin lengthwise about 3 times and lifting the skin up with the help of a spoon.)
  2. Chop the plantain into small thirds and fry for about 6 minutes, turning constantly to make sure they fry all over.
  3. Take the plantain pieces out of the pan, dab off excess oil with paper towels, and smash them one by one with a flat surface (like the back of a plate) covered in parchment paper, until they're less than half their width.
  4. Transfer back to frying pan. Refry for a couple of minutes until they look crispy and golden brown.
  5. Make chipotle meat patties: mix in cumin, ground coriander, garlic, Worcestershire sauce and 1 beaten egg with the ground beef. Create small beef patties about the same size as the fried plantains and cook them in a pan with olive oil.
  6. Assemble your sliders! Add 1 tostón as the bottom bun, then guacamole, 1 small beef patty, cheese, tomato slices, caramelized onions and lettuce. Top it off with a final tostón!