Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Bruce Weinstein
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

313 calories; calories from fat 16%; fat 5.5g; saturated fat 1.3g; mono fat 2.4g; poly fat 1g; protein 25.3g; carbohydrates 40.9g; fiber 3.3g; cholesterol 50mg; iron 3.1mg; sodium 578mg; calcium 93mg.
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