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Mini Jibarito Burgers with Fried Plantains

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

Ingredients

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.
Burgers
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

Directions

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

Substitute
Prepare using A.1. Original Sauce.
K:59968v11:123456
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