Congo Burger

Ingredients

For Burgers
1 ½ pound ground chuck
½ pound Portuguese Chorizo, ground coarse
1 ½ teaspoon sea salt
1 tablespoons freshly grated ginger
1 tablespoon lime zest
1 tablespoon orange zest
Congo Slaw:
4 teaspoons sour cream
½ cup fresh orange juice (one used from zest)
1 lime, juiced (one used from zest)
1/2 cup vegetable oil
3 chayote, julienne
1 cup fresh corn kernels
1/2 red bell pepper, julienne
1 cup julienne jicama
1/4 tablespoon chopped Scotch bonnet
2 teaspoons chopped cilantro
½ teaspoon sea salt
For Fried Sweet Plantains
Vegetable oil for frying
4 very ripe plantains
sea salt
Vegetable oil
6 Portuguese Style Rolls or similar, split

Instructions

Heat grill to medium-high For the Burgers In bowl gently combine ground beef, chorizo, sea salt, fresh ginger, lime and orange zest. Mix gently try not to compact the meats. Form into 6 equal patties to fit buns. Refrigerate till needed For the Congo Slaw Whisk the sour cream in a large mixing bowl until smooth, and then add the orange juice, lime juice and oil. Stir in chayote, corn kernels, red pepper, jicama, scotch bonnet, cilantro and salt. Correct the seasonings by adding salt or orange juice, to taste. Serve at room temperature. For Fried Sweet Plantains Over medium-high heat pour in ½ cup oil and heat 'til hot. With a sharp knife, slice the plantains, diagonally, about 3/4-inch thick. Fry the plantains in batches until golden brown, about 3 to 4 minutes. Remove the plantains from the oil and drain on a paper towels. Season with salt set aside and keep warm. For burger assembly Wipe grill rack with oil, place burgers on rack and cook for 3-4 minutes, covered. Flip burgers and cook for 5 more minutes covered. When there is 2 minutes left on burgers, brush split side of rolls with oil and grill till golden brown. To assembly place grilled plantains on bottom of grilled roll, top with burger then top with Congo slaw, finish with top grilled roll and serve.