Mojito Burgers with Garlic-Lime Mayonnaise and Caramelized Rum Plantains

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Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

I am from the Puerto Rico (which is an underappreciated part of America!) and one of the more popular Caribbean drinks is the Mojito.It’s a great combination of rum, lime, mint and sugar. It just tastes so fresh and tropical. So, I wanted to create a burger that really captures this Caribbean classic. It starts with a burger that has lots of fresh mint in it. On top of the patty, you have Caramelized Rum Plantains and it’s all served on a pieces of toasted Cuban bread smeared with delicious Garlic-Lime Mayonnaise. It really is so simple in its conception but the flavors work so well together that I think these Mojito Burgers will be a new American classic.


Garlic-Lime Mayonnaise:
1 cup mayonnaise
2 garlic cloves, finely minced
2 small limes, zested and juiced

Caramelized Rum Plantains:
2 tablespoons unsalted butter
1 1/2 tablespoons dark brown sugar
1 large ripe (with black spots) plantains, peeled and cut into 1/4 inch thick slices on a diagonal
2 tablespoons rum

2 pounds ground chuck
1/4 cup finely chopped green onions
2 tablespoons fresh mint leaves, finely chopped
2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 bun-sized Cuban bread sections, halved lengthwise


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Garlic-Lime Mayonnaise, combine the mayonnaise, garlic, lime zest, and lime juice in a bowl and mix well. Refrigerate until serving.

To make the caramelized rum plantains, add the butter and the sugar to a large fireproof non-stick skillet and cook on the grill until the butter is melted. Add the plantains and cook on each side for about 3 minutes. Add the rum and cook for one minute. Transfer the plantains to a plate and set aside.

To make the patties, combine the beef, green onions, mint, 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 pieces of Cuban bread.

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 the Cuban bread, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Garlic-Lime Mayonnaise on the cut sides of the Cuban bread. On each Cuban bread bottom, place a patty, and top with 3-4 slices of caramelized rum plantains. Add the Cuban bread tops and serve. Enjoy the tropical tastes of the Mojito Burger!!

Makes 6 burgers.