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Plantain Hamburger

Sandwiches de platano are one of the main reasons I love the tiny community of San German, Puerto Rico so much. They're a staple there, available for every meal of the day. Crispy, spicy, fresh, and delicious, I used to buy them during my lunch break from college at a little food truck set up on the edge of the plaza, right in front of The Convento Porta Coeli. It was a clash of old and new: eating a fusion dish while strolling one of the oldest structures in the Americas. 

Since then these sandwiches have gone from home kitchens to food trucks to restaurants all over the island. Inventive chefs put everything, from steak to roast pork, between two fried green plantains (tostones), seasoned with salt and garlic.

I tried making sandwiches de platano at home with results that were super sabroso. Not only do you get less carbs and the nutritional goodness of lots of potassium and Vitamins A and C (and we can all use that), but you get more flavor! Here is my twist on the traditional American hamburger. I call this one El Hamburger. Make yourself a few to go and take a stroll. 

El Hamburger

  • 3 tablespoons culantro
  • 3 tablespoons cilantro
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 tablespoon garlic powder
  • 1/4 teaspooon cayenne pepper
  • 1 teaspoon mustard
  • 2 teaspoons salt
  • pepper to taste
  • 1 1/2 haas avocados, chopped

Get the full recipe.

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