Mashed plantains bind and moisten these island-inspired burgers. Be sure to choose ripe plantains with black skins; they're tender and slightly sweet. Commercial Pickapeppa sauce--a tangy, sweet Jamaican condiment found near the steak sauces in most supermarkets--would be a fitting accompaniment, as is our Chipotle-Poblano Ketchup.
1 cup thinly sliced soft black plantain (about 1 medium)
1/4 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 pounds ground chicken breast
6 (2-ounce) onion sandwich buns, split
6 (1/8-inch-thick) red onion slices
12 (1/4-inch-thick) tomato slices
How to Make It
Cook plantain in boiling water 15 minutes or until very tender. Drain; place in a large bowl. Mash plantain with a fork until smooth; cool 5 minutes. Add green onions and next 7 ingredients (through chicken). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until a thermometer registers 165°. Remove from grill, and let stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 red onion slice, 2 tomato slices, and top half of bun.