1 pound ground pork breakfast sausage
1 cup plantain chips
1 egg white, whisked
3 tablespoons bacon fat
1 garlic clove, minced
½ teaspoon garlic powder
salt and pepper, to taste
1 avocado, sliced
1 tablespoon raw honey
1 teaspoon dijon mustard
1 teaspoon yellow mustard
arugula, to garnish
- Preheat oven to 350 degrees.
- Place plantain chips in the food processor and pulse until broken down in breadcrumb consistency.
- Make 4 burger patties with the pound of meat.
- Place 1 egg white in a bowl and whisk until bubbly. Place plantain bread crumbs in another bowl. Dip each burger patty in the egg whites then the plantain mixture to coat the burgers completely, then sprinkle with salt and pepper and a bit of garlic powder.
- Heat up a cast iron skillet over medium-high heat, place 3 tablespoons of bacon fat in the skillet and add the minced garlic cloves.
- Once garlic becomes fragrant, add pork burgers to the pan and sear on both sides for 3-4 minutes, making sure the plantain chip crumble does not burn.
- After burgers have cooked on both sides, place in oven and cook for 8-10 minutes, or until burgers are cooked through to your preference. Remember, it’s pork. I did the poke test, when they pushed back at my finger, I knew they were done.
- While the burgers are finishing up in the oven, whisk together the honey and two different kinds of mustards and slice up the avocado.
- When burgers are done, let rest for about 2 minutes so all the juices don’t come spilling out.
- Top with avocado and honey mustard.