Mofongo-Crusted Chicken Burgers with Garlic Oil

Name: Mofongo-Crusted Chicken Burgers with Garlic Oil
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium (500 g) green plantains, peeled and cut into ½-inch thick rounds, peeled, cut into ½-inch thick rounds; 6 cloves (30 g) garlic cloves, minced, minced; ¾ cup (180 ml) olive oil, divided; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1¼ lb (570 g) ground chicken (80/20 blend preferred), cold; 2 tablespoons (30 g) sofrito (Puerto Rican cooking paste); ¼ cup (25 g) panko breadcrumbs; 1 (50 g) large egg, beaten; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 4 cloves (20 g) garlic cloves, thinly sliced, thinly sliced; ⅓ cup (80 ml) extra virgin olive oil; ⅓ cup (10 g) fresh cilantro leaves, finely chopped, finely chopped; ½ (25 g) lime, zested and juiced; ¼ teaspoon (1½ g) kosher salt; 4 (240 g) brioche burger buns; 1 cup (50 g) crisp lettuce leaves (iceberg or romaine) (optional); 1 large (250 g) tomato slices, sliced (optional); 1 (150 g) ripe avocado, sliced (optional)

From the MyKitchenBank Kitchen

Pan-fried chicken burgers crusted with crispy fried plantain and garlic, inspired by Puerto Rican mofongo. Ground chicken patties are coated in seasoned mashed fried plantain, then seared until golden. Served with a bright cilantro-garlic oil and soft brioche buns. A fusion of Caribbean comfort food with burger convenience.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 burgers

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Ingredients

4 servings

For the mofongo crust
2 medium (500 g) green plantains, peeled and cut into ½-inch thick rounds, peeled, cut into ½-inch thick rounds
6 cloves (30 g) garlic cloves, minced, minced
¾ cup (180 ml) olive oil, divided
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the patties
1¼ lb (570 g) ground chicken (80/20 blend preferred), cold
2 tablespoons (30 g) sofrito (Puerto Rican cooking paste)
¼ cup (25 g) panko breadcrumbs
1 (50 g) large egg, beaten
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the garlic oil
4 cloves (20 g) garlic cloves, thinly sliced, thinly sliced
⅓ cup (80 ml) extra virgin olive oil
⅓ cup (10 g) fresh cilantro leaves, finely chopped, finely chopped
½ (25 g) lime, zested and juiced
¼ teaspoon (1.5 g) kosher salt
For serving
4 (240 g) brioche burger buns
1 cup (50 g) crisp lettuce leaves (iceberg or romaine) (optional)
1 large (250 g) tomato slices, sliced (optional)
1 (150 g) ripe avocado, sliced (optional)

Equipment (9)

Large cutting board
Sharp knife
Large heavy-bottomed skillet or cast-iron pan (12-inch)
Medium saucepan
Paper towels
Shallow dish or wide bowl (for coating)
Instant-read thermometer
Slotted spoon
Medium bowl (for mixing patties)

Steps

Before you start

Chill the ground chicken in the freezer for 15 minutes before forming patties so they hold together
Peel and dice plantains fresh to prevent browning; work quickly after cutting
Have all burger components (patties, coating, buns, toppings) prepped before you begin pan-frying

1
Fry plantain rounds
- Heat 0.5 cup (120 ml) of the cooking oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, add the plantain rounds and fry for 3–4 minutes per side until golden brown and tender but still holding their shape.
- Transfer to a paper-towel-lined plate.
- You should have about 1½ cups of fried plantain pieces.
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Ready when: Plantain is golden brown on both sides and tender when pierced with a fork
Tip: Don't let the plantain brown too dark or it will taste bitter. Green plantains are less sweet than yellow; use green for a savory crust.
2
Make mofongo mixture
- In a medium saucepan, warm the remaining 0.25 cup (60 ml) of cooking oil over low heat.
- Add the minced crust garlic and cook for 1–2 minutes, stirring gently, until fragrant but not browned.
- Place the warm fried plantain pieces in a mortar or sturdy bowl and mash roughly with a pestle or wooden spoon, breaking them into coarse crumbs rather than a smooth paste.
- Pour the garlic oil over the mashed plantain, add 0.75 teaspoon salt and 0.25 teaspoon pepper, and mix until the texture resembles coarse seasoned breadcrumbs.
- You should have about 1½ cups.
- Spread on a shallow dish or wide bowl to cool slightly, about 5 minutes.
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Ready when: Plantain is broken into coarse, seasoned crumbs and cool enough to touch
Tip: Don't over-mash; the crust should be chunky and crispy, not a smooth paste. If it's too wet, let it cool longer so the oil absorbs.
3
Form chicken patties
- In a medium bowl, gently combine the cold ground chicken, sofrito, panko breadcrumbs, beaten egg, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- Mix with your hands just until the ingredients are evenly distributed—do not overwork or the patties will be tough and dense.
- Divide into 4 equal portions and shape each into a ¾-inch-thick patty about 3.5 inches in diameter.
- Use a light touch; overhandling develops gluten and makes tough burgers.
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Ready when: Four evenly shaped patties, slightly thicker in the center and dimpled in the middle to prevent puffing
Tip: Make a small dimple in the center of each patty with your thumb; it helps the patty cook evenly and prevents it from puffing into a meatball shape.
4
Coat patties with mofongo
- Working with one patty at a time, press each side into the cooled mofongo mixture, pressing gently so the plantain crumbs adhere but don't compress the meat.
- You want a rustic, chunky crust about ¼ inch thick on each side.
- Place the coated patties on a plate.
- If the mofongo is still warm and slipping off, chill the coated patties for 5 minutes in the refrigerator.
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Ready when: Each patty is evenly coated on both sides with plantain crumbs
Tip: Press the plantain on firmly but gently—if you're too aggressive, you'll compress the meat and end up with dense, dry burgers.
5
Pan-fry the burgers
- Heat 2 tablespoons of cooking oil in the large skillet over medium-high heat until shimmering.
- Once hot, carefully lay the coated patties in the pan in a single layer.
- Resist the urge to move them for the first 3–4 minutes; this lets the mofongo crust become golden and crispy without sticking.
- Flip carefully and cook for another 3–4 minutes on the second side until the patties are golden brown on both sides.
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Ready when: Mofongo crust is deep golden brown and crispy on both sides; patties feel firm but yield slightly when pressed
Tip: Use a sturdy spatula and a quick, confident flipping motion. If you hesitate, the crust may stick and break. Don't press down on the patties.
6
Check internal temperatureOven 165°F / 75°C
- Insert an instant-read thermometer horizontally into the center of the thickest patty, being careful not to touch the plantain crust.
- Once all patties reach 165°F (74°C), transfer them to a clean plate and let them rest for 3 minutes.
- This allows the juices to redistribute, keeping the chicken moist.
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Ready when: Internal temperature reaches 165°F (74°C) at the thickest point
Tip: Don't skip this rest period; it makes the difference between juicy and dry ground chicken.
7
Prepare garlic oil
- While the patties cook, warm the extra virgin olive oil in a small saucepan over very low heat.
- Add the thinly sliced garlic oil garlic and cook for 2–3 minutes, stirring occasionally, until the garlic is very fragrant and just beginning to turn golden but not brown.
- Remove from heat and let cool for 1 minute.
- Stir in the chopped cilantro, lime zest, lime juice, and 0.25 teaspoon salt.
- Taste and adjust seasoning if needed.
- Set aside.
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Ready when: Garlic is fragrant and pale gold; oil is infused with cilantro and lime
Tip: Keep the heat very low so the garlic flavors the oil without burning. If the garlic turns brown, it will taste acrid and bitter.
8
Toast buns
- While the patties rest, slice the brioche buns in half.
- Heat a dry skillet or griddle over medium heat.
- Toast the bun halves cut-side down for 1–2 minutes until light golden and warmed through.
- This prevents the buns from getting soggy from the garlic oil and patty juices.
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Ready when: Bun insides are light golden and warm to the touch
Tip: Don't over-toast; you want them warm and crispy, not hard or dry.
9
Assemble and serve
- Place the bottom half of each toasted brioche bun on a serving plate.
- Arrange lettuce leaves on the bottom bun if using, then lay a mofongo-crusted patty on top.
- Add tomato and avocado slices if desired.
- Drizzle generously with the cilantro-garlic oil (about 2 tablespoons per burger).
- Top with the upper bun and serve immediately, with extra garlic oil on the side for dipping.
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Ready when: Burger is assembled with warm patty, toasted bun, and toppings
Tip: Drizzle the garlic oil just before serving to keep the crust crispy. Don't let the burgers sit assembled for more than a minute or two.

Good to know

Tips

Chill the ground chicken for 15 minutes in the freezer before shaping so the patties hold together better and fry without falling apart.
The key to crispy mofongo is not over-mashing the plantain. Leave it chunky so it crisps up during frying instead of turning into a gluey paste.
Don't flip the patties more than once. Each flip breaks the crust and lets heat escape. A single, confident flip is all you need.
The garlic oil is the soul of this dish—don't skimp. Make extra if you love garlic; it's also delicious drizzled over rice or roasted vegetables.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and the crust is crispy again. The garlic oil keeps refrigerated for up to 5 days; stir before serving. Uncooked patties can be frozen for up to 3 months; do not thaw before cooking, but add 1–2 minutes per side to the pan-frying time. The mofongo crust is best made fresh.

Substitutions

sofrito (Puerto Rican cooking paste) → 2 tablespoons finely minced onion, sautéed with 1 teaspoon minced garlic, 0.5 teaspoon saffron threads steeped in 1 tablespoon hot water, and a pinch of ground cumin. This mimics sofrito's savory, complex flavor when store-bought sofrito is unavailable. Prepare ahead and cool before mixing into the chicken.
green plantains, peeled and cut into ½-inch thick rounds → 2 medium potatoes (russet or Yukon gold), peeled and cut into ½-inch-thick rounds. Potatoes fry faster (2–3 minutes per side) and create a lighter, less starchy crust. The burger will taste more like potato croquette than traditional mofongo.
brioche burger buns → 4 soft Portuguese rolls or ciabatta rolls, lightly toasted. Brioche's sweetness complements the plantain, but sturdy rolls work if you prefer less sweetness and more structural integrity.
fresh cilantro leaves, finely chopped → fresh parsley leaves, finely chopped. Parsley is milder and earthier; use the same amount. The garlic oil will be less aromatic but still delicious.