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Mojito Burgers with Garlic-Lime Mayonnaise and Caramelized Rum Plantains

I am from the Caribbean and one of the more popular Caribbean drinks is the Mojito, which comes from Cuba. It’s a great combination of rum, lime, mint and sugar. It just tastes so fresh and tropical. So, I wanted to create a burger that really captures this Cuban classic. It starts with a burger that has lots of fresh mint in it. On top of the patty, you have Caramelized Rum Plantains and it’s all served on a pieces of toasted Cuban bread smeared with delicious Garlic-Lime Mayonnaise. It really is so simple in its conception but the flavors work so well together that I think these Mojito Burgers will be a new classic.


1 cup mayonnaise
2 garlic cloves, finely minced
2 small limes, zested and juiced
3 tablespoons unsalted butter
2 tablespoons dark brown sugar
2 black (ripe) plantains, peeled and cut into ¼ inch slices on a diagonal
2 tablespoons rum
2 pounds ground chuck
1/4 cup finely chopped green onions
2 tablespoons fresh mint leaves, finely chopped
2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 bun-sized Cuban bread sections, halved lengthwise


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Garlic-Lime Mayonnaise, combine the mayonnaise, garlic, lime zest, and lime juice in a bowl and mix well. Refrigerate until serving.

To make the caramelized rum plantains, add the butter and sugar to a large fireproof non-stick skillet and cook on the grill until the sugar is caramelized, about 3 minutes. Add the plantains and cook on each side for about 2 minutes. Add the rum and cook for one minute. Transfer the plantains to a plate and set aside.

To make the patties, combine the beef, green onions, mint, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pieces of Cuban bread.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the Cuban bread, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Garlic-Lime Mayonnaise on the cut sides of the Cuban bread. On each Cuban bread bottom, place a patty, and top with 3-4 slices of caramelized rum plantains. Add the Cuban bread tops and serve. Enjoy the tropical tastes of the Mojito Burger!!