Honey Mustard Cuban Pork Burgers

Ingredients

• Plantains

  Raw

  1 cup, sliced or 148g

• Pork sausage

  Fresh, raw

  16 oz or 454g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  1 cloves, minced or 3g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Honey

  1 tbsp or 21g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Arugula

  Raw

  1 cup or 20g

Directions

1. Preheat oven to 375 degrees F. Place dried plantain chips in the food processor and pulse until broken down into breadcrumb consistency.
2. Make 4 burger patties with the pound of meat.
3. Place 1 egg white in a bowl and whisk until bubbly. Place plantain bread crumbs in another bowl. Dip each burger patty in the egg whites then the plantain mixture to coat the burgers completely, then sprinkle with salt and pepper and a bit of garlic powder.
4. Heat up a cast iron skillet over medium-high heat, place 3 tablespoons of butter in the skillet and add the minced garlic cloves.
5. Once garlic becomes fragrant, add pork burgers to the pan and sear on both sides for 3-4 minutes, making sure the plantain chip crumble does not burn.
6. After burgers have cooked on both sides, place in oven and cook for 8-10 minutes, or until burgers are cooked through to your preference.
7. While the burgers are finishing up in the oven, whisk together the honey and two different kinds of mustards; slice up the avocado.
8. When burgers are done, let rest for about 2 minutes so all the juices don’t come spilling out.
9. Top with avocado and honey mustard. Eat with some arugula. Enjoy!

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