Plantian Buns

Folks, I am coming to you today with the neatest thing ever.  Yup, you read it right — buns…made of plantains.  The simplest, most awesome idea.  Ever.  If you are in love with plantains like me you should be nodding your head with excitement right now.  If you’re like me you read any recipe involving plantains and you’re on board!

I so wish I could take credit for these bad boys.  But sadly, I am just a measly no-body compared to the experts over at Health-Bent.  If you haven’t picked up their new cookbook Primal Cravings yet — make it a must to have it in your hands soon.  I still plan to write a review of this book as I have been in love with it for weeks now.  Stay tuned for more information IF and ONLY IF you require more convincing.

Primal Cravings has a recipe for “Cuban Burgers” where they take well-seasoned patties of ground pork and present them on  fluffy, warm, and sweet plantain buns.  I won’t spoil too much, but they finish the burger off with all sorts of drool-worthy toppings…like shaved ham, and honey.  Ooooh hell yes.  But that got me to thinking — the plantain thing, yeah that’s Cuban.  But if you love plantains like me — it doesn’t have to end here!  I have been day-dreaming of all sorts of open-faced sandwich ideas…maybe even a nice carb-filled breakfast topped with bacon/sausage and a fried egg?  Cuban style or not — I know what my next ground patty will be sitting on.

Now to share the wealth —

**This amount is for 6 total servings — so each burger would get a bottom and top bun.  If you’re making burgers for just two then you can use the same method with only one plantain.

 

Ingredients

  • 3 green plantains — yes, they must be green
  • coconut oil
  • salt to taste

 

Process

  1. Peel the plantains and slice into 2″ thick rounds.  On average, each plantain should yield 4 equal sections.
  2. Bring a large pot to boil.  Drop all of the plantain sections in the water and allow them to boil for 5 minutes.
  3. Remove plantain sections from the water and allow to drain in a colander.  Now smash each section (piece of plantain should be standing up) with the back of a small plate.  The plantain might stick to the plate, so I placed each piece of plantain between a sheet of parchment paper and it worked beautifully.
  4. Heat a few tablespoons of coconut oil in a large skillet over medium heat.  Fry flattened plantains until brown and crispy ~ 3-5 minutes a side.  Once you remove the “buns” from the heat — sprinkle with some salt.

 

Told you it was super easy!  Only THREE ingredients!  Make them to accompany your next patty — you won’t be sorry!

 

 

Sorry I didn’t get a snapshot of my prepared Cuban burger, but I’ll do the next best thing since I’m no food photographer.  Here’s a sneak-peak of the finished burger pictured in Primal Cravings.  Interested yet?

 

 

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4 Responses to “Plantian Buns”

  1. Lori says:

    Oh, so good! Ate them without the buger. Sprinkled a little cinnamon on top. Tastes like cinnamon toast.

    • jennifer says:

      Lori, I’m so glad you enjoyed them. Sprinkling cinnamon on them — what a great idea! Thanks for the comment. Take care. 🙂

  2. Dena says:

    I made these last night, but had a really hard time getting the pieces of plantain to stay together when I smashed them–it all kind of just fell apart. Should I have boiled them longer?

    • jennifer says:

      Yeah Dena, by the sound of it — maybe they needed to boil longer. When they get soft enough they become really gummy, and don’t fall apart at all. It could also be that your plantains were too green to start with? It’s so hard to judge what kind of plantains to pick up at the store because they usually range from bright green to completely black. They need to be a bit ripe (only a bit spotted) in order to stick together once cooked.

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