Makes 2, prep time 10 minutes, cooking time 20 minutes
INGREDIENTS
FOR THE BURGERS
400g minced beef
2 tbsp of oil
1 tsp dried thyme
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
1 tsp ground ginger
1 tsp brown sugar
½ red chilli chopped
2 chopped garlic cloves
2 spring onions
Pinch of salt & pepper
FOR THE PLANTAIN
Oil for deep frying
2 large plantains
Kitchen towel
FOR THE SALSA
1 small red onion diced
100g pineapple cubed
125g pomegranate seeds
100g mango cubed
1 ripe avocado cubed
1 large tomato cored and diced
1 cup of coriander leaves
Juice of a lime
1 red chilli sliced (optional)
Salt & pepper
TO SERVE
4 cheese slices
Rocket leaves
Ketchup
American mustard
2 tomatoes, sliced
Sweet corn (optional)
METHOD
For the salsa: in a bowl combine all the ingredients with fresh lime and season. Cover and chill in the fridge.
For the beef patties: break up the beef into a mixing bowl, add the dry spices and combine.
Add the remainder of the ingredients, mix, then divide into four.
Roll each part into a ball then flatten into a round patty.
Cover and chill in the fridge.
Heat the oil in a deep pan. While the oil is heating peel and halve the plantain.
For the plantain: When the oil is hot add the plantain and fry for two minutes. Remove from the oil and drain on some paper towel.
Allow the plantain to cool, place on a chopping board, and using the palm of your hand flatten each plantain into a circle, then chill in the fridge.
Next, heat some oil in a griddle pan and fry the burgers evenly on each side.
When cooked, remove the burgers from the pan, add a slice of cheese and set to one side.
In the same pan fry the plantain evenly on both sides.
Finally, place a slice of plantain on a serving board, add some rocket, ketchup and mustard.
Stack the burgers, top with tomato and serve with the salsa.