SPICY MANCHEGO CHEESE BURGERS WITH MOITO AND CRISPY PLANTAINS
Ingredients
MOJITO SAUCE:
1 cup Mayonnaise
4 garlic cloves,crushed
2 tablespoons fresh cilantro,finely chopped
2 tablespoons fresh lemon juice
CRISPY PLANTAINS:
1 plantain(select one with mostly black skin for sweetness)
1 cup vegetable oil
3 teaspoons kosher salt,(2 teaspoon salt to add to meat mixture for patties)
PATTIES:
2 pounds ground chuck
1/2 cup + 2 tablespoons canned chipolte peppers in adobo,chopped
1/4 cup onion,minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
Vegetable oil,for brushing the grill rack
6 Kaiser rolls,split
6 slices Manchego cheese,sliced 1/4 inch thick
6 Romaine lettuce leaves
Instructions
Prepare a medium-hot fire in a charcoal grill with a cover,or preheat a gas grill to medium-high.
To make the mojito sauce, combine the mayonnaise,garlic,cilantro and lemon juice in a bowl. Mix well to combine. Refrigerate until serving.
To make the crispy plantains,peel the plantain,slice length-wise on the diagonal into paper-thin slices. In a fire-proof non-stick 10″ skillet, add the vegetable oil and place on heated grill. When the oil is hot (350 degrees) slowly add sliced plantains a little at a time to the oil as will fit without touching. Fry until golden, remove and drain on paper towels. While still hot,sprinkle plantains with 1 teaspoon of salt. Set crispy plantains aside,cover and keep warm until ready to serve.
To make the patties,combine the beef,chipolte peppers in adobo,onion,salt,pepper,cumin and oregano in a large bowl. Mix gently with a fork. Do not over mix as this will result in a tough,dry burger. Cover the bowl and refrigerate for at least 30 minutes to marinate.
Remove meat mixture from refrigerator,and divide the mixture into six equal portions. Form the portions into patties about 1/2 inch to 3/4 inches thick and slightly larger than the rolls.
When the patties are at room temperature and the grill is ready,brush the grill with vegetable oil. Place the patties on the rack,cover and cook,turning once,until done to preference, 5-7 minutes on each side for medium, or until internal temperature of pattie reaches 150 degrees.(to check internal temperature, insert an instant-read thermometer into center of patty)
Durning the final minutes of cooking the pattie,place a slice of manchego cheese on top of each pattie. Close the grill cover and check patties until cheese is slightly melted. While the cheese is melting,place the rolls, cut side down, on the grill rack to toast lightly. Remove patties and rolls from the grill.
To assemble the burgers, spread a generous amount of the mojito sauce over the cut sides of the rolls. On each roll bottom place 1 romaine lettuce leaf,a cheese topped pattie,and 2-3 crispy plantains. Add the roll tops and serve.
Makes 6 burgers.