Boricua Burger with Plantain Chips: The Sabor of P.R. Weekends

This Boricua burger fresh off the grill with a side of crispy plantain chips is the taste of  weekends poolside in Puerto Rico. This island-authentic sabor lives on in the Arizona home of Michelle Ezratty Murphy, who notes the combo of the juicy hamburger and the salty crunch of platanutres (as plantain chips are called in P.R.) takes her right back to childhood. She and her husband Pat Murphy both grew up on in the island. This is the juicy burger they make to relive those long-ago days at la playa and piscina, gracias to Michelle’s cooking.

For those of you who haven’t tasted her Familia Kitchen Recipe Contest-winning arroz con pollo, tostones, beef picadillo-stuffed empanadas and so many other delicioso Boricua recipes, Michelle is one of our MVP cooks here at Familia Kitchen. Michelle, siempre cheered on by her husband Pat, has contributed dozens of recipes that bring the taste of Puerto Rico (and other Latino locales: try her ropa vieja!) to our kitchens here in the States.

How do you know Michelle’s hamburger is totalmente Puerto Rican? Look no further than the sofrito and the packet of sazon Michelle mixes into her 80/20 ground beef.  Sofrito, a cooking base brought to the new world by the Spaniards, is a defining ingredient in most Puerto Rico dishes. It’s a salsa-like blend of raw, minced green peppers, aji dulce, garlic, culantro (if you can find it, if not double up on the next ingredient) and fresh cilantro.

The packet of sazon houses a savory mix of herbs and spices, notably achiote, which are ground annatto seeds. Achiote is the reason Michelle’s Boricua burger has that distinctive shade of orangey-red. That’s how you know it’s the real deal.

And then there’s mayoketchup, the island’s favorite dip for all things fried, including French fries, plantain chips, yuca and even these Cuban croquetas.

We invite you to fire up the grill and get ready to  head to Puerto Rico. This Boricua burger is packed with the sabor auténtico of a weekend on the island, no matter where you actually are.

Ready to Make Michelle’s Boricua Burger with Plantain Chips?

Boricua Burger with Plantain Chips, the Sabor of P.R. Weekends

Recipe by Michelle Ezratty Murphy

5.0 from 1 vote

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 1 1/2 lb ground beef (use 80/20 for extra juicy)

• 2 Tbsp sofrito

• 1/2 tsp salt, or to taste

• 1 packet sazon with achiote

• 4 hamburger buns (Michelle uses brioche)

• 3 plantains, very green

• 1 cup vegetable oil, to fry plantains

• 4 lettuce leaves, for garnish

• 1/2 red onion, sliced, for garnish

• For the Mayoketchup Dipping Sauce

• 3 Tbsp mayonnaise

• 3 Tbsp ketchup

• 1 1/2 tsp rib rub or bbq spices mix

Directions

• Form 4 patties, using 5 to 6 oz of ground beef for each.
• Preheat the grill to “screaming hot,” says Michelle: Around 500°.
• Place the patties on the hot grill.
• Close the lid and grill the patties, 3 minutes on the first side.
• Open the grill, flip the patties. Keep the lid open and grill for 2 minutes on the second side for medium-rare. Add 1 minute for medium. Michelle does not recommend making these well done: “You want them to be juicy.”
• Mix Mayoketchup Sauce
• Add the ingredients in a bowl and stir together.
• Place the bowl in the fridge until ready to use.
• Make the Plantain Chips or Platanutres
• Peel and slice the green plantains with a mandoline or sharp knife into super-thin slices, about 1/16th inch each.
• Soak the plantain slices in a bowl of salted cold water for 15 to 30 minutes. This makes the plantain less starchy and more flavorful, as well as stops them from oxidizing and turning brown. (The result is crispier, sweeter chips, says Michelle.)
• Pour oil into a pot or pan. Place on stovetop, on medium high. Once the oil is frying hot (350°), gently add the plantain slices in small batches. Let them come to a quick sizzle and golden up on both sides, flipping them several times. Don’t let them burn.
• Scoop the chips out with a slotted spoon and lay on the paper towel-lined plate or sheet tray. Sprinkle with salt. Keep warm.
• Build the Burger and Serve
• Place the hamburger buns on the warm grill and toast until light golden.
• Spread 1 tsp of mayoketchup on each bun. Add a crisp lettuce leaf, the juicy grilled patty, a slice of tomato, and a slice of red onion. Place on plate, beside a generous handful of salty, crispy plantain chips. Serve a bowl of mayoketchup for dipping. Welcome to the taste of the weekend, Puerto Rican-style.