Patacon Burger Recipe

Peel and slice plantains

Cut the ends off the green plantains. Make a shallow lengthwise slit in the peel and pry the skin away. Slice each plantain into 1/2-inch thick rounds, then use the side of a knife or a flat-bottomed cup to press each round into a 1/4-inch to 1/8-inch thick disk (about the size of a burger bun). Work carefully to keep disks intact.

Fry first time (soft-cook)

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering (about 325°F if using a thermometer). Fry the plantain disks in batches for 2–3 minutes per side until they are soft and lightly golden. Remove to a paper towel-lined tray and drain.

Flatten and cool

Once cool enough to handle, press the cooked disks again gently to flatten further if needed so they are bun-shaped. Pat lightly with paper towel to remove excess oil.

Fry second time (crisp)

Increase oil to 350–375°F (medium-high). Fry the flattened plantain disks a second time for 1–2 minutes per side until deeply golden and crisp. Remove to a rack or paper towel, season immediately with 1 tsp salt, and keep warm while assembling the burger.

Season and form patty

In a bowl combine 0.5 lb ground beef with 1 Tbsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix just until combined; shape into a flat patty roughly the diameter of the plantain buns and about 1/2-inch thick.

Cook patty

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Cook the patty 3–4 minutes per side for medium (adjust time for desired doneness). If adding cheese, place the slice on the patty during the last minute of cooking and cover to melt.

Rest patty

Transfer cooked patty to a plate and let rest 2 minutes to redistribute juices before assembling.

Cook bacon

In a separate skillet or same pan after patty, cook 2 bacon slices over medium heat until crisp, turning once (about 6–8 minutes). Drain on paper towel and keep warm.

Prepare vegetables

Wash and shred 1/2 cup lettuce and slice 2 tomato slices. Pat tomato dry so the buns don't get soggy.

Mix sauce

In a small bowl combine 3 Tbsp mayonnaise, 1 tsp ketchup, 1 tsp yellow mustard, 1/2 tsp hot sauce (optional), 1/2 tsp lime juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning or heat if desired.

Spread a generous tablespoon of house sauce on the bottom plantain bun. Place the cooked beef patty (with melted cheese) on top of the sauce. Lay the 2 bacon slices over the patty. Add tomato slices, then shredded lettuce. If using an extra cheese slice, place it under the bacon or on the patty before bacon. Spread 1 tsp house sauce on the underside of the top plantain bun and close the burger. Serve immediately while plantain buns are still warm and crisp.

Serve

Serve the Patacon Burger hot. For a complete meal, serve with a small side salad or fries. To keep buns crisp, assemble just before serving and avoid excess sauce on tomato side.