Guatemalan Sweet Heat Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

America is a melting pot, and being a first generation American, I’m a perfect example of that. I grew up in a Guatemalan household, where Spanish was spoken and exotic flavors were a must. This burger represents all the flavors and textures that I grew up loving, and that will forever remind me of my mother.


1 1/2 lbs. ground chuck
3 teaspoons Adobo All-purpose Seasoning
1/2 cup sour cream
1/2 cup mayo
2 teaspoons canned chipotle peppers, finely diced
1 teaspoon honey
3/4 cup roasted sweet pepper, drained & chopped
1/2 medium sweet onion, such as Vidalia, chopped
3/4 cup jicama, chopped
2 large ripe plantains, halved and sliced lengthwise
6 thin slices queso fresco
6 flatbread
Olive oil for brushing flatbread
Pam cooking spray for grill and plantains
Aluminum foil, for plantains


Heat grill to medium-high, or approximately 250 degrees F.
Combine Adobo seasoning with ground chuck, and shape into 6-1/2″ thick patties. Set aside.

Sweet chipotle mayo:
Combine sour cream, mayo, chipotle peppers and honey in small bowl; mix until well-blended. Cover and set aside in refrigerator. Can be made a day in advance.

Combine roasted sweet pepper, sweet onion and jicama in small bowl; cover and set aside.

Peel, cut in half and slice each half lengthwise into several slices. Spray one side of aluminum foil with Pam and place plantains inside. Fold to make a packet, with both ends sealed.

Spray grill rack with Pam. Place 6 burgers patties on the grill, along with foil packet of plantains. Grill the burgers for 6 minutes per side, or until internal temperature reaches 160 degrees F. Flip plantain packet when flipping the burgers. Brush flatbread with olive oil on both sides and place on grill. Turn flatbread to lightly toast evenly on both sides. Two minutes before removing burgers from grill, top each patty with one slice of queso fresco, close grill until cheese softens then remove everything from grill.

Place flatbread on plates; top with 3 slices of grilled plantain. Add burger patty, top with sweet pepper chutney and finish with sweet chipotle mayo. Can be eaten open-face or by folding bread around burger.