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Jamaican Jerk Plantain Veggie Burgers with Guacamole

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5 from 3 reviews

Take your taste buds on a trip with these Jamaican Jerk Plantain Veggie Burgers. These gluten free burgers will put you on island time in only 30 minutes!

Ingredients

  • 1 green plantain, peeled
  • 1 1/2 cups cooked pinto beans (or 1 can rinsed and drained)
  • 1/2 cup pecan halves
  • 15 cilantro stems
  • 3 garlic cloves
  • 1 cup cooked brown rice
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp each: cayenne pepper, parsley, smoked paprika, allspice, black pepper, crushed red pepper, and cinnamon
  • 1/2 cup cheddar cheese (optional)
  • 1 TBS ketchup
  • 1 1/2 tsp reduced sodium tamari or soy sauce
  • Splash olive oil

Burgers

  • Romaine lettuce
  • 8 toasted burger buns or 16 bread slices
  • 2 cups guacamole

Instructions

  1. 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.
  2. Add pinto beans, pecans, cilantro, and garlic to the food processor. Pulse until finely chopped. Add them to the bowl with the plantains.
  3. Add rice, spices, cheese (optional), ketchup and tamari to the plantain mixture. Stir well to combine.
  4. Heat a splash of olive oil in a large heavy bottomed skillet.
  5. 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.
  6. Place burgers on buns with romaine lettuce. Top with guacamole and serve.

Notes

Leftover patties can be individually wrapped and frozen for later. Reheat frozen in the oven for best results, 350 F for 15-20 minutes or until hot.

Find it online: https://www.alisonsallspice.com/jamaican-jerk-plantain-veggie-burgers/