Calypso Burgers with Avocado Spread and Crispy Plantains

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Crispy Plantains
• 3 cups canola oil
• 1 cup flour
• 2 teaspoons kosher salt
• 2 medium green plantains, peeled and shredded
Avocado Spread
• 1 avocado, halved, pitted and peeled
• 1 tablespoon lime juice
• 1/2 cup black beans (from a 15-ounce can), drained and rinsed
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds ground chuck

• 2 tablespoons canola oil, for brushing on the grill rack
• 6 slices Monterey Jack cheese
• 6 high quality whole-wheat buns, split
• 2 large tomatoes, sliced


• To make the plantains, pour the oil into a large, deep, heavy fire-proof saucepan to a depth of 2 inches. Heat on the grill until the temperature reaches 360 degrees F. Mix flour and salt in a large bowl; add shredded plantains and toss until well coated with the flour mixture. Place shredded plantains in the oil and fry until light golden brown, about 2 minutes, working in batches as needed. Remove plantains with a slotted spoon and place on a plate lined with paper towels to drain.
• To make the avocado spread, pulse the avocado and lime juice in a food processor until smooth.
• To make the patties, pulse the black beans, red onion, garlic, lime juice, cumin, paprika, cayenne pepper, salt, and pepper in a food processor. Place mixture in a large bowl. Gently but thoroughly mix in the ground chuck beef and shape the mixture into 6 patties to fit the rolls. Cover loosely with plastic wrap and set aside.
• Brush the grill rack with canola oil. Place the burger patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
• To assemble the burgers, spread the avocado spread on the cut sides of the bottom buns. Place a cheese-topped patty on each bun bottom covered with avocado spread. Place a tomato slice on each patty and top with a mound of crispy plantains. Add bun tops and serve.
• Makes 6 burgers.