Jibarito Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lg. onions (1/2c. chopped for mix, remaining for topping)
1/2c. chopped cilantro
4 plum tomatoes (1/2c. chopped for mix remaining for topping)
8 cloves of crushed garlic
Freshly ground black pepper
1 med. lime
1/4c. worcestershire sauce
3lbs. ground sirloin
1 stick of butter
Finely shredded lettuce
1/4c. olive oil
Thinly sliced goat cheese
1 cucumber, thinly sliced
Fried plantain crisps (used as buns)



In a large bowl mix: 1/2c. chopped onion 1/2c. chopped cilantro 1/2c. chopped plum tomatos 4 cloves crushed garlic A generous sprinkle of salt Fresh ground black pepper The juice of 1 med. lime and 1/4c. worcestershire sauce. Mix well and blend into 3lbs. of ground sirloin. Form burgers and chill for 10 min. Spray grill with nonstick grill spray and grill until well cooked. While the burgers are cooking fix your toppings. In a small sauce pan melt the butter and sautee remaining onions. Set aside. Prepare a dressing for lettuce of 1/4c. olive oil with remaining 4 cloves of crushed garlic and a sprinkle of salt. Slice goat cheese very thin. SLice remaining tomatoes. Slice cucumbers (lengthwise, very thin). Just before burgers are ready you want to deep fry plaintain crisps until golden brown. Drain on a paper towel. Assembling your burger: Place one plantain crisp on plate. Add mayo. Place burger. Place slices of goat cheese. Place sauteed onions. Place lettuce. Drizzle garlic oil mix on top of lettuce. Place cucumber slices. Place tomato slices. Add mayo to plantain crisp and top burger.