2 Cups shredded romaine lettuce, seasoned lightly with salt
1/2 Cup queso fresco crumbles
Instructions
To make the sticks, using a julienne peeler, julienne the potato and place in a large pot of cold water. Drain the potatoes and press dry in paper towels. Pour oil 3-4 inches deep into a heavy deep skillet. Heat the oil over medium heat to a temperature of 300 degrees. Cook the sticks in batches until golden and crisp; remove from the oil and drain on paper towels. Stir together the salt and chipotle powder and sprinkle over the hot sticks.
Next make the tostones. Peel the plantains by cutting slightly into the skin and peeling back. Cut plantains into 1-inch thick slices. Bring oil to 300 degrees again. Fry plantains in batches until light golden; remove from oil and place on paper towel lined plate; smash each with the back of a wooden spoon. Return to fry for 3-4 minutes then season with salt.
For the crema, mix together the sour cream, lime zest, juice of the lime, salt and cilantro; mix to combine.
For the patties place the beef in a large mixing bowl. Add the sausage, salt, tomato paste and chili paste.
Form the meat into 6 equal sized patties. Preheat gas grill to medium high heat.
In a large skillet heat the oil over medium heat; add the onion and the salt then cook until tender, about 5 minutes. Stir in the tomato paste, wine, broth, paprika, cloves, cumin and garlic; reduce heat to low and simmer while grilling patties.
Spray the cut sides of the rolls with the coconut oil spray then place down on the grill to lightly toast. Arrange the patties on the hot grill grate and grill 3-4 minutes per side.
To assemble the burgers, spread the crema on the bottom of each toasted roll then top with the shredded lettuce and sprinkle with the queso fresco. Top lettuce and cheese with a patty followed by a generous spoonful of the onion sauce. Top with the tostones and the sticks then top with remaining bun halves.
Makes 6 burgers. Pair with Sutter Home Sauvignon Blanc
