Veggie BurgersDominicanMedium

Dominican Mangú Breakfast Veggie Burgers

Name: Dominican Mangú Breakfast Veggie Burgers
Prep time: 30 min
Cook time: 48 min
Total time: 1 h 18 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1 medium (about 5 oz) (150 g) red onion, halved and sliced into thin half-moons, about ⅛ inch (3 mm) thick; ½ cup (120 ml) white vinegar; ¼ cup (60 ml) water, room temperature; 1 tsp (4 g) granulated sugar; 1 tsp (3 g) kosher salt; ½ tsp (1 g) dried oregano; 4 large (about 2 lb total) (900 g) large green plantains, ends trimmed, peeled, and cut into 2-inch (5 cm) chunks; 2 quarts (1900 ml) water, for boiling; 2 tsp (6 g) kosher salt, for the boiling water; 3 tbsp (42 g) unsalted butter, softened; ½ tsp (1½ g) kosher salt, for the mash; 3 tbsp (24 g) cornstarch; 6 tbsp (90 ml) neutral oil (vegetable or canola), divided: 4 tbsp (60 ml) for the patties, 2 tbsp (30 ml) for the eggs; 8 oz (225 g) queso de freír (Dominican frying cheese), cut into 4 slabs, each about ½ inch (1.25 cm) thick, patted dry; 4 large (200 g) large eggs, cold from the fridge, each cracked into a small cup; freshly ground black pepper, to taste; 1 medium (170 g) ripe avocado, pitted and sliced (optional)

From the MyKitchenBank Kitchen

Crisp-edged patties of buttery mashed green plantain (mangú) stand in for the bun, holding golden fried cheese, a fried egg and tangy quick-pickled red onions. It's a meat-free take on the classic Dominican "tres golpes" breakfast, all in one handheld stack.

Prep: 30 min
Cook: 48 min
Wait: 30 min
Total: 1 hr 48 min
Makes: 4 burgers (8 plantain patties, 4 slabs of cheese, 4 eggs)

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Ingredients

4 servings

For the pickled onions
1 medium (about 5 oz) (150 g) red onion, halved and sliced into thin half-moons, about ⅛ inch (3 mm) thick
½ cup (120 ml) white vinegar
¼ cup (60 ml) water, room temperature
1 tsp (4 g) granulated sugar
1 tsp (3 g) kosher salt
½ tsp (1 g) dried oregano
For the mangú patties
4 large (about 2 lb total) (900 g) large green plantains, ends trimmed, peeled, and cut into 2-inch (5 cm) chunks
2 quarts (1900 ml) water, for boiling
2 tsp (6 g) kosher salt, for the boiling water
3 tbsp (42 g) unsalted butter, softened
½ tsp (1.5 g) kosher salt, for the mash
3 tbsp (24 g) cornstarch
6 tbsp (90 ml) neutral oil (vegetable or canola), divided: 4 tbsp (60 ml) for the patties, 2 tbsp (30 ml) for the eggs
For the burgers
8 oz (225 g) queso de freír (Dominican frying cheese), cut into 4 slabs, each about ½ inch (1.25 cm) thick, patted dry
4 large (200 g) large eggs, cold from the fridge, each cracked into a small cup
freshly ground black pepper, to taste
1 medium (170 g) ripe avocado, pitted and sliced (optional)

Equipment (7)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet
Large pot (4-quart / 4 L or bigger)
Potato masher
Small heatproof bowl or jar for pickling (about 2-cup / 500 ml)
Rimmed baking sheet lined with parchment, plus an oven-safe wire rack
Wide spatula
Measuring cups and spoons; kitchen scale (helpful for even patties)

Steps

Before you start

Buy plantains that are fully green and firm; yellow or spotted ones turn sweet and the patties will be too soft to flip.
Start the pickled onions first. They need 30 minutes and finish while the plantains boil and chill.
Use queso de freír (frying cheese). Halloumi works, but regular melting cheeses like mozzarella will ooze and not form a crust.
Set a wire rack over a baking sheet near the stove. About 10 minutes before frying the patties, preheat the oven to 200°F (95°C) so you can keep finished patties warm and crisp on the rack.

1
Pickle the onions
- In a small heatproof bowl or jar, stir together the vinegar, 60 ml (¼ cup) water, sugar, 1 tsp salt and oregano until the sugar and salt dissolve.
- Add the sliced red onion and press it down so it is mostly submerged.
- Leave at room temperature while you make the patties.
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Ready when: Onions are bright pink and have lost their raw crunch but are still slightly crisp
Tip: Stir once halfway through so the top slices pickle evenly.
2
Peel and boil plantains
- Cut the ends off each plantain and slit the skin lengthwise along one ridge, then pry the peel off with your thumbs (use a paring knife if it resists).
- Cut into 2-inch (5 cm) chunks.
- Put into a large pot with 1.9 L (2 quarts) cold water and 2 tsp salt.
- Bring to a boil over high heat, then reduce to medium and simmer uncovered for 20 to 25 minutes.
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Ready when: A fork slides into the thickest chunk with no resistance and the chunks start to split at the edges
Tip: Rub a little oil on your thumbs and the knife blade if the sap makes peeling sticky.
3
Mash until smooth
- Scoop out and reserve 120 ml (½ cup) of the cooking water, then drain the plantains well and return them to the dry hot pot for 1 minute to steam off moisture.
- Add the butter and ½ tsp salt and mash with a potato masher, adding reserved cooking water 1 tbsp at a time, only until you have a thick, mostly smooth mash that holds a spoon upright.
- You will likely use 3 to 4 tablespoons (45 to 60 ml).
- Stir in the cornstarch and a few grinds of pepper.
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Ready when: Mash is thick and cohesive, like stiff mashed potatoes, with a few small lumps remaining
Tip: Mash while the plantains are hot. Cold plantain turns gluey and hard to work. Too much water makes patties that stick and fall apart.
4
Shape and chill patties
- Divide the mash into 8 equal portions of about 75 g (2⅔ oz) each.
- With damp hands, shape each into a round patty about 3½ inches (9 cm) wide and ½ inch (1.25 cm) thick.
- Place on a parchment-lined baking sheet and refrigerate, uncovered, for 30 minutes.
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Ready when: Patties feel firm and dry to a light touch and don't stick to your finger
Tip: Rewet your hands often; the mash sticks to dry palms.
5
Fry the pattiesOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet.
- Heat 2 tbsp (30 ml) oil in a 12-inch (30 cm) skillet over medium heat until it shimmers.
- Fry 4 patties for 4 minutes without moving, then flip gently with a wide spatula and fry 3 to 4 minutes more.
- Move to the rack and keep warm in the oven.
- Wipe the pan, add the remaining 2 tbsp (30 ml) patty oil and repeat with the other 4 patties.
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Ready when: Both sides are deep golden brown with a crisp crust and the patties feel firm when pressed
Tip: Don't nudge the patties early. They release from the pan on their own once a crust forms; if they stick, give them another 30 seconds.
6
Fry the cheeseOven 200°F / 95°C
- Wipe out the skillet and heat it over medium-high heat.
- Add the cheese slabs with no oil and cook 2 minutes per side, undisturbed.
- Transfer to the rack in the warm oven.
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Ready when: Both sides have a deep golden crust and the cheese is soft and springy but not melted into a puddle
Tip: Pat the cheese dry first; surface moisture prevents browning and causes spattering.
7
Fry the eggs
- Lower the heat to medium.
- Add the remaining 2 tbsp (30 ml) oil and slide in the eggs.
- Cook 2 to 3 minutes for set whites with runny yolks, or flip and cook 1 minute more for firm yolks.
- Season with pepper.
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Ready when: Whites are fully opaque with no clear jelly around the yolk; edges are lightly crisp
Tip: Cook the eggs last so they are hot and the yolks are still runny when you serve.
8
Assemble and serve
- Turn off the oven.
- Drain the pickled onions.
- For each burger, set one plantain patty on a plate, then layer a slab of fried cheese, a fried egg, a generous pile of pickled onions and avocado slices if using.
- Top with a second patty.
- Serve right away while crisp.
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Tip: Eat with a knife and fork if the yolk is runny, or leave the top patty off and serve it open-faced.

Good to know

Tips

Green plantains must be fully boiled and mashed hot; any firm lumps will crumble when you fry the patties.
If the mash feels too wet to shape, stir in another 1 tbsp cornstarch; if it cracks, mash in 1 tsp reserved cooking water.
For a more traditional flavor, sauté a few extra red onion slices in a splash of the pickling brine and butter and pile them on top.
Serve with hot sauce or a squeeze of lime for brightness against the rich cheese and egg.

Make ahead

The pickled onions keep in the fridge for up to 1 week. The shaped, unfried patties can be covered and refrigerated for up to 24 hours; fry straight from the fridge.

Storage & reheating

Best eaten immediately. Store leftover patties, cheese and onions separately in airtight containers in the fridge up to 3 days (eggs are best made fresh). Freeze cooked patties up to 2 months with parchment between them. Reheat patties (from fridge or frozen) in a 375°F (190°C) oven or air fryer for 8 to 10 minutes, and rewarm the cheese in a hot dry skillet for 1 minute per side. Pickled onions keep 1 week in the fridge.

Substitutions

queso de freír (Dominican frying cheese) → Halloumi or firm paneer. Both brown without melting. Halloumi is saltier, so avoid adding extra salt.
unsalted butter → Olive oil or vegan butter. Use the same amount; the patties will be slightly less rich but still hold together.
cornstarch → Cassava starch or tapioca starch. Use the same amount; the crust will be a bit chewier.
large eggs → Baked or pan-seared tofu slabs. Use 4 slabs of firm tofu, seasoned with salt and pepper, if you want an egg-free burger.

breakfast caribbean dominican gluten-free pan-fried plantain vegetarian veggie-burger

Steps

Pickle the onions

Peel and boil plantains

Mash until smooth

Shape and chill patties

Fry the pattiesOven 200°F / 95°C

Fry the cheeseOven 200°F / 95°C

Fry the eggs

Assemble and serve

Good to know

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