Jamaican Me Crazy Burgers

Ingredients

Toasted Coconut Butter:
3 tablespoons shredded coconut
8 tablespoons unsalted butter, room temperature
2 green onions, minced
Kosher salt
Freshly ground black pepper
Tamarind Aioli:
3 tablespoons tamarind paste
2 cloves of garlic, minced
1 cup mayonnaise Kosher salt
Freshly ground black pepper
Caramelized Plantains:
4 tablespoons vegetable oil
3 tablespoons brown sugar
2 black (ripe) plantains, peeled and cut into 1/4 inch slices on a diagonal
Patties:
1 2/3 pounds ground chuck
1/3 pound ground goat meat (if not available, then just use 2 pounds ground chuck total)
1 bunch green onions, minced
3 garlic cloves
2 tablespoons jerk seasoning
2 teaspoons kosher salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 onion rolls, sliced lengthwise
6 ounces mustard greens

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the toasted coconut butter, add the coconut to a large fireproof non-stick skillet and cook on the grill over high heat, stirring occasionally, until toasted, about 5 minutes. Place the toasted coconut in the bowl of a food processor and pulse once or twice. Add the butter and green onions to the food processor. Process until well combined. Season, to taste, with salt and pepper. Remove the mixture to a small bowl and refrigerate until serving. To make the tamarind aioli, combine the tamarind and garlic in the bowl of a food processor and pulse once or twice. Blend in the mayonnaise and pulse until well combined. Season, to taste, with salt and pepper. Refrigerate until serving. To make the caramelized plantains, add the oil and brown sugar to a large fireproof non-stick skillet and cook on the grill until the sugar is caramelized, about 3 minutes. Add the plantains and cook on each side for about 2 minutes. Transfer the plantains to a plate and set aside. To make the patties, combine the beef, goat (if available), green onions, garlic, jerk seasoning, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place a generous amount of toasted coconut butter over the cut side of the onion rolls and place, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of tamarind aioli over the cut sides of the onion rolls. On each onion roll bottom, place 3-4 slices of caramelized plantains, a patty, and an equal amount of mustard greens. Add the onion roll tops and serve. Makes 6 burgers.