breakfast cuban food gluten free low carb paleo plantains 

Cuban Burger (Plantain Crusted Pork Patty)

This is my second ground meat and plantain recipe in a row…. ummmm I might be addicted! Ha! Well in all honesty, what I love about the combo is that by adding a little plantain to my protein source, I get that little bit of starch which satisfied, while not making the meal super heavy. Bonus, it’s the perfect “just add greens” meal solution.

You know what I mean with “just add greens” right? I mean, the kind of main dish/protein that you can heat and serve over a bed of lettuce, or with sauteed kale, shredded cabbage or baby spinach and you have got one killer, totally complete meal. Make some “mojo” and you’re in for some heavenly stuff. Mojo is a Cuban garlic sauce or marinade made by whisking together bitter orange juice, lemon juice, citrus zest, oregano, lots of minced garlic, salt, pepper and olive oil. Here is an authentic recipe. 

These burgers are the perfect companion for some mojo because they are inspired by the flavors of my people. Pork, because Cubans love pork. Cumin, because we put that shit in everything. Garlic, because garlic. Plantains, well mariquitas, which is what we call plantains, for crunch and flavor. I recommend buying some good quality store ones for this recipe and save yourself the extra step of frying your own plantain chips, although you’re more than welcome to do it!

More on plantains and how to prepare them here.

Ok, so this recipe makes A LOT! But something this good, you’ll want a big batch! They freeze well and re-heat to crispy perfection in the oven at 350F. 


Cuban Burger (Plantain Crusted Pork Patty)
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  • 3lbs ground pork
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tbsp minced garlic
  • 1 tbsp dried oregano
  • 1 egg
  • 1 bag plantain chips


  • Preheat your oven to 400F.
  • In a large bowl thouroughly mix the pork and all the seasoning and the egg.
  • In a food processor or blender pulse the plantain chips until large crumbles are formed.
  • Pour the plantain crumbles into a medium bowl.
  • Place a cooling rack, or broil rack over a sheet pan and set it next to your plantain bowl. You need a rack to let any liquid that may be released from the patties to drain so they stay crispy.
  • Shape 4 ounce patties, one at a time press it then down on each side in the plantain crumbles before setting them on the cooling rack over the sheet pan.
  • This will make 12-14 patties.
  • Bake at 400F for 25-30 minutes.
  • Done!
  • I love these over romaine salad with mojo, avocado and cilantro! Yum!






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5 Thoughts to “Cuban Burger (Plantain Crusted Pork Patty)”

  1. The plantain crust on these looks LEGIT. At first glance it reminded me of the potato chip sticks I used to bring for a snack at school. Salty goodness. I haven't tried plantains too much but I'd give them a go for this recipe!
    1. Yes! So legit! And totally the point! A traditional Cuban Frita (burger) is topped with those little picnic fries too!!!
  2. Laurie
    I had to comment because I've made these 3 or 4 times now and they're SO good! They're great for an easy thing to grab right out of the fridge when I'm in a hurry, but are also great reheated properly and crumbled over romaine with a garlic-lime salad dressing I make ( with added fresh lime juice to taste). This is a staple in my week! I also tried with ground turkey and they were not quite as good but still pretty great!
  3. Heather B
    Made these tonight and they were very good. I scaled back recipe using 1 1/4 lb pork, an egg white and about 1/2 the spices. I forgot to add the garlic, sigh. And it was missed. The oregano didn't wow me so I might go another direction next time- like chili powder or paprika maybe. But the crunch was delightful and I will make them again. Served with Cuban dressed green beans roasted at the same time.
    1. Awesome Heather! Paprika sounds great! I can't have nightshades or any chili/pepper based spice... but if I could... I would totally add paprika too!

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