Colombian Plantain Chip Burger

Ingredients

  • Ingredients:
  • Patties:
  • 1 3/4 Pounds 80/20 ground beef
  • 1/2 pound Mexican chorizo, casing removed (this is the fresh kind, not cured)
  • 6 Tablespoons unsalted butter, cut into small pieces, keep very cold
  • 1/2 teaspoon onion powder
  • 1 Teaspoons salt
  • 1/2 teaspoon pepper
  • Arepa buns:
  • 5 Cups lukewarm water
  • 2 teaspoon salt
  • 4 Cups pre-cooked white corn meal (such as P.A.N.¨)
  • 1 Cup vegetable oil, or as needed
  • Plantains chips:
  • 3 large green plantains, peeled and cut into quarters
  • 2 Teaspoons salt
  • Avocado Lime Crema :
  • 2 avocados, peeled and pits removed
  • 1/2 Cup sour cream
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon Sutter Home Sauvignon Blanc
  • 1/2 Cup cilantro leaves
  • 2 teaspoon ranch seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 roma tomato, diced
  • Other ingredients:
  • 1 Cup cilantro sprigs
  • 6 tablespoons queso fresco cheese
  • 1 1/2 Cups iceberg lettuce, shredded

Instructions

  • 1. Preheat a gas grill to medium high heat. Make beef patties. Mix ingredients until just blended. Divide meat into six 6-ounce portions. Lightly flatten into patties 3/4-inch thick. Gently press center of patties down until about 1/2-inch thick, creating a slight depression in each patty; Stick in the freezer until butter is firm.
  • 2. To make the buns, stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough. Divide dough into 12 tennis ball-size balls and pat each one into a patty about 3/8-inch thick.
  • 3. Heat oil in a skillet over medium heat until sizzling, 325 Degrees F. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate.
  • 4. In the same skillet, fry the plantains a few at time, turning with tongs to ensure each side is cooked, about 5 minutes. Place on a paper towel lined plate to cool about 1 minute. Place the fried slices one by one between two pieces of waxed paper on a cutting board. Gently press each slice with the bottom of a glass into rounds approximately 1/3″ thick and 2″ in diameter.
  • Sprinkle salt over each side of plantains.
  • 5. Grill patties, until well seared on first side. Flip burgers and continue grilling until desired doneness.
  • 6. Meanwhile make the crema, place all the ingredients except tomato in a food processor. Stir in tomato.
  • 7. To assemble, spread crema on the bottom arepa bun. Top with lettuce, patty, 2 plantain chips, crema , queso fresco, cilantro, and top arepa bun. Repeat for all burgers.