Stove Top Burgers Part 2: All About the Toppings

Stove Top Burgers Part 2: All About the Toppings

Ahhhh ahhhhhhh ahhhhhhhhh!  That was the choir of angels singing in celebration of this burger. Maybe it was just me, but it could be you too. Okay so there really isn’t anything in the meat itself that makes it Caribbean or West Indian (I considered adding yellow curry powder; then I remembered I didn’t have any), but the sweet plantain and avocado that top it evoke images of palm trees and white sand beaches.  I’ve known for awhile that I wanted to post about serving burgers topped with sweet plantain. It started when years ago I was making cheeseburgers, and there was a plate of fried plantain from an earlier meal on the counter. I don’t know why but I grabbed a slice, popped it on the burger, took a bite, and shivered with delight. This was before I had ever eaten a cuban sandwich with fried plantain so I was feeling pretty proud of myself for coming up with such a new and delicious idea.  Now I know it’s not so new but still very delicious. This really isn’t a recipe post because most people know how to make a hamburger. I used a pound of ground sirloin, added finely diced shallots, salt and pepper, and fried in canola oil in a stainless steel pan. This post is more about trying an idea you may not have ever thought of -if it wasn’t for very smart me.  You’re welcome! Although, I will describe frying the plantain for anyone who has never done it before.

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