Mini Jibarito Burgers with Fried Plantains

Mini Jibarito Burgers with Fried Plantains
25 servings, 3 mini burgers each


Ingredients Weights Measures
romaine lettuce, finely shredded 3-3/4 oz. 1-2/3 cups
onions, small dice 12-1/2 oz. 1-2/3 cups
fresh cilantro, chopped 10 oz. 1-2/3 cups
A.1. Thick & Hearty Steak Sauce 1 lb. + 9 oz. 2-1/2 cups
KRAFT Original Barbecue Sauce 12-1/2 oz. 1-1/4 cups
adobo seasoning 3 oz. 3/4 cup
ground cumin 3/4 oz. 3 Tbsp.
dried oregano leaves - 1-1/4 tsp.
large plantains, each cut into 10 slices (about 1-1/2 inch thick) 10 lb. 15 each
salt - to taste
mini beef patties (80/20), 1-1/2 oz. each 7 lb. 75 each
TAPATIO Hot Sauce 3 oz. 6 Tbsp.
plum tomatoes, each cut into 8 slices 3-3/4 lb. 10 each


COMBINE lettuce, onions and cilantro. Refrigerate until ready to use. Meanwhile, mix steak sauce and barbecue sauce in medium bowl, then mix seasonings in separate bowl.

FOR each serving: Deep fry 6 plantain slices in 350ºF oil 1 min.; remove from oil. Flatten each slice to 2-inch round. Return to oil; fry 2 min. or just until plantains are caramelized; drain. Season with salt; cover to keep warm.

RUB about 1/2 tsp. seasoning mixture evenly onto both sides of each of 3 beef patties; cook on medium-high heat 5 min. on each side or to medium (160ºF) or desired doneness.

COVER each of 3 fried plantain slices with 1 Tbsp. lettuce mixture, about 1/4 tsp. hot sauce, 1 burger, 1 tomato slice and about 1 tsp. steak sauce mixture. Cover with remaining fried plantain slices.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Prepare using A.1. Original Sauce.
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