Take your taste buds on a trip with these Jamaican jerk plantain veggie burgers. These gluten-free burgers made from brown rice, mashed ripe plantain, pecans, and beans will put you on island time in only 30 minutes.
Jamaican Jerk Plantain Veggie Burgers [Vegan, Gluten-Free]
For the Burgers:
- 1 green plantain, peeled
- 1 1/2 cups cooked pinto beans (or 1 can rinsed and drained)
- 1/2 cup pecan halves
- 15 cilantro stems
- 3 garlic cloves
- 1 cup cooked brown rice
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon each: cayenne pepper, parsley, smoked paprika, allspice, black pepper, crushed red pepper, and cinnamon
- 1/2 cup vegan cheddar cheese shreds (optional)
- 1 tablespoon ketchup
- 1 1/2 teaspoons reduced sodium tamari or soy sauce
- Splash olive oil
- Romaine lettuce
- 8 toasted burger buns or 16 bread slices, gluten-free if needed
- 2 cups guacamole
- Cut plantain into four sections. Place in a food processor and process until finely chopped, but not mushy. Remove and place in a large bowl.
- Add pinto beans, pecans, cilantro, and garlic to the food processor. Pulse until finely chopped. Add them to the bowl with the plantains.
- Add rice, spices, cheese (optional), ketchup and tamari to the plantain mixture. Stir well to combine.
- Heat a splash of olive oil in a large heavy-bottomed skillet.
- Shape plantain mixture into 3-inch wide patties. I had enough for 8 patties. Place as many as will fit into the skillet (three to our in a 10-inch skillet). Cook until golden brown on each side, about 10-15 minutes. Cook in batches until all the patties are cooked.
- Place burgers on buns with romaine lettuce. Top with guacamole and serve.
Leftover patties can be individually wrapped and frozen for later. Reheat frozen in the oven for best results, 350°F for 15-20 minutes or until hot.