Ever had one of those pure bliss moments during a Whole30 or a clean eating phase? One where you try a new recipe, take a bite, and immediately think “This CANNOT be clean. It is just. too. good.” That happened to me a few times during my second Whole30. The first time it happened with my veggie-packed turkey meatloaf muffins and “cheesy” cauliflower mash. The second time, dear friends, was with THIS recipe.
Meet the Jibarito. If you’re not familiar, (I wasn’t!) a jibarito is a Puerto Rican sandwich that employs flattened, pan-fried plantains in place of sandwich bread. The O.G. version uses steak as the filling with lettuce, tomato, and garlic mayo….Is your mouth watering yet?
I already knew about using toasted sweet potato rounds in place of buns for a compliant, no-grain burger. But I had never thought about using plantains as bun. I was sold on the idea. So I started researching jibarito recipes, and came across this detailed recipe from The Healthy Beast. I highly recommend following Jamie’s instructions here on cooking the plantains.
Instead of using the traditional steak filling, I opted to sandwich a beef burger. I also replaced the garlic mayo with some Whole Foods guacamole I had on hand. Feel free to use whatever compliant spread you most desire! If you need some Whole30 Ketchup, we’ve got you covered here.
Lastly, I piled on the mixed greens. You can use any typical burger toppings you like here – tomatoes, lettuce, raw or caramelized onions, sautéed mushrooms, jalapeños…get creative with it!
I can’t wait to see what kind of Jibarito you create. When you make yours, be sure to tag us on instagram @fridgetofork, and let us know how it turns out in the comments below.
