Mofongo Burger
- Level: Advanced
- Total: 1 hr
- Active: 1 hr
- Yield: 4 burgers
- Level: Advanced
- Total: 1 hr
- Active: 1 hr
- Yield: 4 burgers
Ingredients
Garlic Oil:
Sofrito:
Chazito’s Sauce:
Mofongo Plantain Patty:
Burger Patty:
Mofongo Burger:
Directions
Special equipment:
a deep-fryer; a mortar and pestle- For the garlic oil: Place the olive oil, garlic and vinegar in a blender and blend to a smooth consistency.
- For the sofrito: In a blender, add the oil and 1/2 cup water, then begin to blend the peppers, garlic and onions. Add the cilantro and culantro and blend to a smooth consistency.
- For Chazito’s sauce: Add the ketchup, mayonnaise, mojo, orange juice and red wine to a blender. Add the adobo, cumin and garlic, then blend until fully incorporated.
- For the mofongo plantain patty: Fry the plantains in a deep-fryer with the oil for 6 to 7 minutes. Smash the plantains using a mortar and pestle with 1 tablespoon garlic oil, along with the butter and adobo. Keep smashing until you have a smooth consistency. Mold into 4 patties by hand. Set aside.
- For the burger patty: Preheat a grill to high heat.
- Mix together the beef, eggs, steak seasoning, sazon, adobo, 1/8 cup sofrito and 1/8 cup garlic oil in a bowl. (Save the remaining sofrito and garlic oil for another use.) Form into 4 patties. Cook on the grill to medium-rare, topping with the cheese after flipping.
- For the mofongo burger: Top the buns with some Chazito’s sauce (save the remaining sauce for another use). Add a burger patty to each, then top each with a plantain patty and avocado slices.
