I have a secret to share. Something I’ve been ashamed of for years. As much as I love food and cooking, I know NOTHING of international cuisine. I cook things I like, experiment with spices, but often have no idea if anything I’m making is regularly consumed in combinations similar to what I’m doing by people around the world.
It’s like that thing I’ve been meaning to learn about that I just haven’t gotten around to and there is no excuse anymore! So, if you are looking at my recipes thinking “what the heck is she doing?” based on the spices I’m combining, well now you know why. Maybe I will learn this stuff for next time. For now, I have a general idea that combining pork and plantains is part of traditional cuban cuisine, however I know nothing else of the traditional spices or cooking methods that are used to cook these foods!
So now that you know my secret, I’ll tell you about these burgers. I wanted to make something different. I have a ton of ripe plantains at this point that for some reason seem to have become really ripe really fast (weather, I suppose) and I wanted to use them (well at least one of them) in our dinner.
So this is how it went: I took out my ground pork since its days were numbered down to one, plus a ripe plantain and some spices and then set out to make the magic happen. And they were good, so they were bumped up to recipe status. Luckily I took note of what I was doing so I didn’t have to repeat the meal the next night. Because I probably wouldn’t have, and we wouldn’t be where we are now, with this delicious burger well within our reach 🙂
- 1-1.5 lbs ground pork
- 2 tbsp ghee for frying plantain
- 1 yellow-black to black soft plantain
- 1.5 tsp cumin
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or adjust for spice preference)
- 1/2 tsp salt (or to taste)
- 1 tbsp ghee for frying burgers and 1 tbsp for frying eggs
- 4 eggs (for topping each burger)
- Avocado slices (garnish)
- Heat a medium skillet over med heat and add the ghee. Cut off the ends of your plantain and score the sides so you can remove the peel easily. Roughly chop the plantain and add to the skillet.
- Stir the plantain chunks while they cook to ensure they brown evenly. Once they are lightly browned and soft, remove from heat and let cool a bit, then mash them.
- Now combine the ground pork, mashed cooked plantains, and all of the spices plus the salt in a large bowl, and mix well. Form into 4 burger patties (or as many as you need – for us it was 3 and I like big burgers!)
5. Now you are going to do two things at once so get ready. Heat a large skillet over med-high heat for the burgers and another skillet over med-med-low heat to cook your eggs. Add 1 tbsp ghee to each skillet.
6. Add the burgers to the skillet and cook about 5 minutes on each side, until they have a crispy exterior and done to preference on the inside. While you do this you will carefully crack your eggs into the other skillet, separately, and cook until the whites are done and the yolks are still in tact. Then you will carefully place a cooked egg on top of each burger.
7. I served mine over a simple salad of arugula, scallions, and garnished with avocado slices. Do whatever you want for serving but I DO highly recommend the avocados! Just goes perfectly with all of it.
8. Eat up and enjoy your creation!
Are you savvy with international cuisine? What is your favorite? Do you try a lot of different restaurants?