Veggie Burger Jibarito
Cristina Curp has cooked up the ultimate jibarito veggie burger featuring a black bean patty.
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!