Haitian-Style Plantain Burger with Pikliz

Forget the traditional burger bun! We’re switching things up with golden, twice-fried green plantains.

This Haitian-inspired double-stacked burger brings together two juicy homemade beef patties seasoned with Ti Gou Lakay Spicy Flavor Base, melted cheddar, crisp lettuce, fresh tomato, creamy burger sauce, and tangy Haitian pikliz. Everything is sandwiched between golden plantain slices for a bold, satisfying Caribbean-inspired bite.

Two beef patties, golden plantains, melted cheese, and plenty of pikliz. This is burger night taken to another level!

Prep Time: 20 minutes
Cook Time: 30–40 minutes
Servings: 3–5 double-patty burgers

Ingredients

Plantain Buns

• 3–5 large green plantains (1 per burger)
• Vegetable oil, for frying
• Salted water, for dipping

Homemade Double Beef Patties

• 1½–2½ lb ground beef
• 3–5 tablespoons Ti Gou Lakay Spicy Flavor Base
• ⅜–⅝ teaspoon salt
• ¾–1¼ teaspoons black pepper

Toppings

• 6–10 slices cheddar cheese (2 per burger)
• Lettuce leaves
• 2–3 tomatoes, sliced
• Burger sauce, to taste
• Haitian pikliz, to taste

Instructions

1. Prepare the plantains

Peel the green plantains and slice each one lengthwise into two long pieces. Each plantain gives you two slices. You’ll need two slices per burger, one for the bottom and one for the top.

2. First fry

Heat vegetable oil to approximately 357°F (181°C). Working in batches, carefully add the plantain slices and fry for about 2–3 minutes. Remove them from the oil.

3. Dip in salted water

Briefly dip the plantains in salted water after the first fry. Remove them and allow excess water to drain. Carefully pat the surfaces completely dry before returning them to the hot oil. Any remaining water can cause hot oil to splatter.

4. Second fry

Return the plantain slices to the hot oil and fry until golden and cooked through. Transfer to a paper towel-lined plate.

5. Prepare the homemade beef patties

In a large bowl, combine the ground beef with Ti Gou Lakay Spicy Flavor Base, salt, and black pepper.

Mix gently without overworking the meat.

Divide the mixture into 6–10 equal portions, approximately ¼ lb each, and shape into patties. Each burger gets two beef patties.

Heat a skillet or griddle over medium heat. Cook the patties in batches until browned and cooked through, reaching an internal temperature of 160°F (71°C).

Add one slice of cheddar to each patty near the end of cooking and allow the cheese to melt.

6. Assemble the double-patty plantain burgers

For each burger:

1. Place one fried plantain slice on a plate.
2. Spread burger sauce over the plantain.
3. Add lettuce and tomato slices.
4. Place the first cheesy beef patty on top.
5. Add the second cheesy beef patty.
6. Add another drizzle of burger sauce.
7. Finish with a generous spoonful of Haitian pikliz.
8. Top with the second fried plantain slice.

Repeat for the remaining burgers.

Serving Suggestion

Serve immediately while the plantains are warm, the cheese is melted, and the beef patties are juicy. Add extra pikliz on the side for anyone who loves a little more heat and tang.

The Flavor Behind the Burger

The secret is in the seasoning. Ti Gou Lakay Spicy Flavor Base brings bold Haitian-inspired flavor to every beef patty, giving this double-stacked burger its signature Caribbean taste.

Bring the taste of home into your kitchen with Ti Gou Lakay.

Shop Ti Gou Lakay Flavor Base at TiGouLakay.com.