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Ingredients
1 large green plantain peeled, halved lengthwise and sliced thinly into strips
1/2 teaspoon chili-lime seasoning
Pinch of salt
Vegetable oil for frying
Pimiento Sauce
1/3 cup mayonnaise
2 tablespoons drained, jarred pimientos
1/2 teaspoon lime zest
1/8 teaspoon salt
Street Corn Salsa
1 cup frozen sweet corn, thawed
1/3 cup mayonnaise
1/4 cup crumbled cotija cheese
3 tablespoons diced red onion
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
Oil for brushing grill rack
Blended Patties
8 ounces white button mushrooms, trimmed and quartered
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 pound ground beef
1/4 cup shredded sharp cheddar cheese
1 tablespoon finely chopped chipotle in adobo
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
Oil for brushing grill rack
1 tablespoon melted butter
4 pretzel rolls, split
1 cup shredded iceburg lettuce
Instructions
Prepare gas grill to medium-high.
- For Plantain Crisps: Place plantain strips in bowl. Sprinkle with chili-lime seasoning and salt. Toss lightly. Heat about 1/2 inch of oil medium skillet to 350°F. Place plantain strips into the hot oil. Cook for 2 minutes, turning once. Remove and transfer to paper towel-lined plate. Set aside.
- For Pimiento Sauce: Add mayonnaise, pimientos, lime zest and salt in a food processor until smooth; transfer to bowl and set aside.
- For Street Corn Salsa: In medium bowl stir together corn, mayonnaise, cotija, red onion, cilantro, lime juice, salt and garlic powder until well combined. Set aside.
- For Blended Patties: In medium bowl toss mushrooms, olive oil and salt. Place in grill basket and cook for 10 minutes, shaking a couple of times. Remove from grill; cool. Pulse in food processor until consistency of ground beef; set aside.
- In large bowl combine ground beef, cheese, chipotle, salt, cumin, pepper and cooled, chopped mushrooms. Handling the mixture as little as possible, mix well. Form into 4 patties. Brush grill rack with oil. Place patties on grill. Cover, cook turning once, about 4-5 minutes on each side, or until desired degree of doneness.
- Brush cut sides of rolls with melted butter. Place rolls, cut side down, on outer edges of rack to toast lightly during the last 1-2 minutes of grilling.
- To assemble, spread Pimiento Sauce on bottom cut side of rolls. Divide lettuce evenly over each roll bottom. Place a patty over the lettuce. Top with Street Corn Salsa. Place Plantains Crisps over each. Add roll tops.
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