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.

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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.

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