Ever since my trip to Puerto Rico in 2014, I have been in love with plantains. While there, I had tostones with a garlic vinaigrette that were fantastic. Someday I will share my recreation of that recipe too. This is only the second recipe I have shared on the blog using plantains. The first was my plantain black bean rice bowls with cilantro pesto. This time a transformed the plantain into veggie burgers. These Jamaican jerk plantain veggie burgers are loaded with flavor.
When creating this recipe, I knew I wanted to season it with something strong, to balance the natural sweetness of the plantain to make a savory burger. I chose Jamaican jerk seasoning because it is not only spicy, but loaded with all kinds of other flavors, like allspice, that compliment the sweetness as well. I decided to top the burger with guacamole to bring together lots of Caribbean flavors, and make a unique veggie burger that is totally awesome.
Variations to the Jamaican Jerk Plantain Veggie Burgers:
- Vegan – Omit the cheese and these will still be delicious! Increase the salt slightly to compensate.
- I keep a well stocked spice pantry so I mixed up my own seasoning for this burger. You can use a pre-made Jamaican jerk seasoning in place of the spices if you have it on hand. Taste test and season with salt accordingly.
- I made these burgers in a skillet, but you could make them in the oven as well. Try 350 for 30 minutes, flipping half way.
- You will need a food processor to make easy work of the hard green plantain (my potato masher wouldn’t do the trick!). This is the one I have and love. Worth every penny.
- 1 green plantain, peeled
- 1½ cups cooked pinto beans (or 1 can rinsed and drained)
- ½ cup pecan halves
- 15 cilantro stems
- 3 garlic cloves
- 1 cup cooked brown rice
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp each: cayenne pepper, parsley, smoked paprika, allspice, black pepper, crushed red pepper, and cinnamon
- ½ cup cheddar cheese (optional)
- 1 TBS ketchup
- 1½ tsp reduced sodium tamari or soy sauce
- Splash olive oil
- Romaine lettuce
- 8 toasted burger buns or 16 bread slices
- 2 cups guacamole
- Cut plantain into 4 sections. Place in a food processor and process until finely chopped, but not mushy. Remove and place in a large bowl.
- Add pinto beans, pecans, cilantro, and garlic to the food processor. Pulse until finely chopped. Add them to the bowl with the plantains.
- Add rice, spices, cheese (optional), ketchup and tamari to the plantain mixture. Stir well to combine.
- Heat a splash of olive oil in a large heavy bottomed skillet.
- Shape plantain mixture into 3 inch wide patties. I had enough for 8 patties. Place as many as will fit into the skillet (3-4 in a 10 inch skillet). Cook until golden brown on each side, about 10-15 minutes. Cook in batches until all the patties are cooked.
- Place burgers on buns with romaine lettuce. Top with guacamole and serve.
I shared this recipe with Cook Once Eat Twice!