Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 cup Mayonnaise
4 garlic cloves,crushed
1/4 cup fresh cilantro,finely chopped
2 tablespoons fresh lime juice
1 plantain (select a slightly black plantain for sweetness)
1 cup vegetable oil
3 teaspoons salt(1 teaspoon to season the plantains and 2 teaspoons to add to meat mixture for the patties)
2 pounds ground chuck
1/2 cup + 2 tablespoons canned chipotle peppers in adobo,chopped (measurement includes chipotles and adobo sauce)
1/4 cup onion,minced
1/2 teaspoon black pepper,freshly ground
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
Vegetable oil, for brushing the grill rack
6 Kaiser rolls,split
6 – 1/4 inch slices of Manchego cheese
6 Romaine lettuce leaves



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 lime juice in a bowl. Mix well to combine. Refrigerate until serving. To make the patties,combine the beef,chipotle peppers in adobo,onion,2 teaspoons of 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. To make the crispy plantains,peel the plantain and slice on the diagonal into 1/8 inch thick slices. In a fire-proof 10" skillet add 1 cup vegetable oil. Place skillet on hot grill. When oil is hot for frying (350 degrees, or until the tip of the handle of a wooden spoon gives off a steady sizzle when dipped in the oil) Slowly place small batches of sliced plantains into hot oil,fry until golden,remove crispy plantains from oil and drain on paper towels. Sprinkle with remain 1 teaspoon of salt while hot. Set aside and keep warm until ready to serve. Remove meat mixture from refrigerator. Divide the mixture into 6 equal portions, and 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 rack with vegetable oil. Place the patties on the rack,cover and cook,turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties,place a slice of manchego cheese on each pattie. Place the rolls, cut side down on the grill rack to toast lightly. Close cover on grill and check until cheese is slightly melted. 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 a lettuce leaf, a patty,and 4-5 crispy plantains. Add the roll tops and serve Makes 6 burgers.