Patacon Burgers

Ever had fried plantains topped with guacamole and other deliciousness? Well I used them as a the buns for an epic burger!

Patacon Burgers 1


Burger Month


Remember when my friend’s mom taught me how to make Colombian patacones? Well I finally got the nerve to try making them myself. While my first batch burned, likely due to the oil being too hot and not paying close attention, the second bath came out great! But instead of topping them the traditional way, I decided to use them as the buns to a burger.

Patacon Burgers 2

The idea for this burger started by signing up for the annual Burger Month blogging event hosted by my BA friend Kita (Girl Carnivore / Pass the Sushi). At first I had a hard time coming up with something I deemed worthy of the occasion. Then I contemplated a sushi inspired burger complete with a rice bun but decided there was too much of that buzzing around the internet lately and wanted to do something more novel. Then at lunch one day, Juan was telling me how he made burgers with arepa buns and I immediately made the jump to patacon buns. And he immediately requested that he get one.

Patacon Burgers 3

The end result was worthy of the first day of Burger Month. A crispy yet dense, slightly sweet, “bun” sandwiched around a juicy burger topped with melted mozzarella, fresh guacamole, and a pink sauce that reminds me of McDonald’s secret sauce – with booze in it. And yes, I saved one for Juan to get his Colombian stamp of approval!

Patacon Burgers 4

WHILE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WANT TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ,, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KILLER GRILL PRIZE PACKAGES! HEAD ON OVER TO BURGERMONTH.COM TO PUT YOUR NAME IN TO WIN!


American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer

Anolon – 10″x 18″ Double Burner Griddle and Grill Pan

Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies

Char-Broil – Char-Broil Kettleman Grill

Curly’s BBQ – Curly’s BBQ Pork Pack – Olive Wood Carver Bo

Melissa’s Produce – Baby vegetable box

Primal Stone – XL Primal Stone

Spiceologist –  4 Rub Grilling Spice Set

Thermoworks –  Thermapen Mk4

Veal Made Easy – 5 lbs Veal and grilling gear

Patacon Burgers 5

One year ago: Weekly Meal Plan: May 2-8

Two years ago: Cheetos Mac & Cheese

Three years ago: Caprese Salad Bagel Bites

Four years ago: Strawberry Margarita Cupcakes


Serves 4



1/2 cup mayonnaise (or plain Greek yogurt)

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste


2 avocados, peeled and pit removed

1 small tomato, chopped

2 Tbsp chopped red onion

1 Tbsp chopped fresh cilantro

1 tsp lime juice

1/4 tsp salt

Ground black pepper, to taste


1 Tbsp olive oil

1/4 cup finely chopped scallions (greens and whites)

1/2 cup chopped tomatoes

1/8 tsp salt

1/8 tsp ground black pepper


1 lb. ground beef

1/4 cup hogao (see above)

1 tsp chopped fresh cilantro

1/2 tsp salt

1/8 tsp ground black pepper

Fresh sliced mozzarella


Vegetable oil

4 green plantains, peeled and cut in half crosswise


  1. First make the pink sauce and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
  2. For the hogao, heat olive oil in a medium skillet over medium heat. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a large bowl and set aside.
  3. Heat the same greased skillet (or a grill) over medium-high heat.
  4. In the bowl containing the hogao, combine with the ground beef, cilantro, and salt and pepper. Form into 4 patties. Grill or pan fry about 4-5 minutes per side or until desired doneness. Top with mozzarella and remove to a plate.
  5. Wipe the pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes. Remove from oil, and immediately flatten (I put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate.
  6. Place 1 patacon on a plate, top with burger, guacamole, pink sauce, and another patacon. Repeat with other burgers and serve immediately.

Source: Adapted from Homemade Colombian Patacones.

Disclosure: I was provided with a complimentary non-stick double grill pan from ANALON. I was not compensated for this post. All thoughts and opinions remain my own.

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