header

Havana Burgers

White Quinoa Burger topped with sweet oven-fried plantains, sautéed onions and tomatillo-coconut compote.

Makes 12 servings

what you’ll need:

Tomatillo-Coconut Compote:
10 ounces tomatillos, husks removed
½ large yellow onion, cut into thirds
1 ½ teaspoons coconut oil, melted
¾ teaspoon sea salt, divided
½ cup unsweetened shredded coconut
¼ cup light brown sugar
¼ cup minced crystallized ginger
¼ cup orange juice
1 ½ teaspoons fresh ground coriander

Sweet Plantains:
3 ripe (mostly black peel) plantains, thinly sliced on bias
1 tablespoon coconut oil, melted
¼ cup light brown sugar
1 teaspoon sea salt

Sautéed Onions:
3 large red onions, thinly sliced
1 tablespoon oil
1 ½ teaspoons sea salt


12 Tofurky® White Quinoa Burgers
12 whole grain buns, sliced in half
Toasted, chopped fresh cilantro for garnish

how to make:

1. Preheat oven to 450˚F.
2. For the tomatillo jam, on a rimmed baking sheet, toss tomatillos, onion, oil, and ¼ teaspoon salt. Roast for 15 minutes. Transfer mixture, along with any juice on the pan, to a blender. Process until smooth, and transfer to a medium pot along with remaining salt and compote ingredients. Bring to a boil, then reduce heat and simmer until it reaches a jam-like texture, about 15 minutes. Cool completely. Yield: 1 ½ cups 3. Prepare plantains by preheating oven to 400˚F. In a large bowl, toss plantains with coconut oil, brown sugar and salt. Spread in an even layer on a large rimmed baking sheet. Bake for 30 minutes, flipping halfway through.
4. On a griddle or in a large skillet, warm oil over medium-high heat. Sauté onions with salt until they begin to soften, about 8-10 minutes.
5. Grill burgers according to package directions.
6. To assemble, spread 2 tablespoons of the tomatillo compote on each cut side of the bun (¼ cup total per burger). On the bottom half, add the burger, onions, plantains, and cilantro, then cover with the top bun.

Follow us on Pinterest for more!

Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

Leave a Reply

Your email address will not be published. Required fields are marked *