Veggie Burger Jibarito
Cristina Curp has cooked up the ultimate jibarito veggie burger featuring a black bean patty.
By: Cristina Curp | @thecastawaykitchen
My Mami owned an organic food café in Miami for almost 15 years. One of her most popular menu items was the Black Bean Burger – a dish I created for her. This recipe takes after that award-winning burger, but served up on freshly fried and smashed plantains to create the ultimate Latinified veggie burger.
Made with frijoles negros and platáno verde, this veggie burger is perfect for so many occasions! It comes together easily in the food processor and packs a ton of bold flavor thanks to Loisa’s signature flavor trio of Sazón, Adobo, y Sofrito. You can also make the patties ahead of time, let cool and store in an air-tight container in the fridge for up to 5 days.
For the plantain buns that make this a jibarito, us Cubans use plátano Hawaiiano, shorter and fatter plantains that make for larger tostones or patacones that will stand up to the burger patty. If you don’t have access to these, just cut your regular green plantain into larger, oblong pieces to make for bigger tostones.
For a simpler meal, you can also enjoy the black bean patty alongside rice, avocado, salad, in a tortilla or bread buns, or just on its own. I love being able to incorporate our cultural ingredients in new ways and this plant-based recipe is a wonderful example of that. I hope you enjoy it as much as I do!
Veggie Burger Jibarito
Cristina Curp
6
15 minutes
10 minutes
Ingredients
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- 1 green plantain, peeled and diced
- 1 egg (use flax egg for vegan)
- 1 tablespoon Loisa Sofrito
- 2 medium carrots, diced
- 1 small red onion, diced
- 2 celery ribs, diced
- 2 cloves garlic
- 2 cans black beans, drained
- 2 tablespoons olive oil
2 teaspoons Loisa Sazón
- 2 teaspoons Loisa Adobo
- ½ teaspoon fine salt
- ¼ cup brown rice flour
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- 1 green plantain (if you have access to a plátano Hawaiiano, this is best)
- High-heat frying oil of your choice (like avocado oil)
- Salt to taste
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- 1 ripe avocado
- A few sprigs of cilantro
Directions
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In a food processor combine the plantain, egg, and sofrito. Pulse until well combined and pureed. Add in the rest of the veggies, 1 can of black beans, and the seasonings.
Blend until it’s a smooth puree. Transfer to a bowl. Mix in the rest of the black beans and rice flour. Mix well.
Using a large scoop, shape six 4-ounce patties. Bake at 350F convection for 10-12 minutes or until solid to the touch.
- Serve on fried plantains, or on gluten-free buns with avocado, cilantro, red onion, and lemon, or let cool and store in a tupperware in the fridge for up to 5 days.
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In a frying pan, heat about an inch of oil on medium heat.
- Cut off the ends of the plantain and peel off the skin. Then, slice diagonally into 2 or 3 slices depending on the size of your plantain. Since we’re using these as buns for the burger, you’ll want to make sure they’ll be big enough to hold the patty.
- Add your plantain pieces to the pan and fry until golden on both sides. Then, remove the plantains and place on a plate or cutting board lined with a paper towel. Do not turn off the heat yet because you’ll be frying the plantains again.
- Using a tostonera or a cutting board, flatten the fried plantains until they are about as big as your palm.
- Add the flattened plantains back into the oil and fry for about 2 more minutes or until crispy around the edges. Remove from the pan onto another sheet of paper towel to drain excess oil. Sprinkle with salt to taste.
