Cuban Burger (Paleo, Grain Free, AIP friendly)

Plantain + Pork= Cuban Burger

This is the kind of main dish/protein that you can heat and serve over a bed of lettuce, or with sauteed kale, shredded cabbage or baby spinach and you have got one killer, totally complete meal.


Make some “mojo” and you’re in for some heavenly stuff. Mojo is a Cuban garlic sauce or marinade made by whisking together bitter orange juice, lemon juice, citrus zest, oregano, lots of minced garlic, salt, pepper and olive oil. Here is an authentic recipe. 

These burgers are the perfect companion for some mojo because they are inspired by the flavors of my people.

Pork, because Cubans love pork. Cumin, because we put that shit in everything. Garlic, because garlic. Plantains, well mariquitas, which is what we call plantains, for crunch and flavor. I recommend buying some good quality store ones for this recipe and save yourself the extra step of frying your own plantain chips, although you’re more than welcome to do it!

More on plantains and how to prepare them here.

Ok, so this recipe makes A LOT! But something this good, you’ll want a big batch! They freeze well and re-heat to crispy perfection in the oven at 350F. I know you’ll love these Cuban Burgers! 



Cuban Burger (Plantain Crusted Pork Patty)

paleo cuban burger


  • 3 pounds ground pork
  • 3 teaspoons fine salt
  • 1 teaspoon ground cumin (omit for AIP)
  • 1 tablespoons minced garlic
  • 2 teaspoons fried oregano
  • 1 large egg (omit for AIP, sub 1 tbsp gelatin)
  • 1 bag of quality plantain chips (coconut oil fried)


  1. Preheat your oven to 400F.
  2. In a large bowl thoroughly mix the pork and all the seasoning and the egg (or gelatin)
  3. In a food processor or blender pulse the plantain chips until large crumbles are formed.
  4. Pour the plantain crumbles into a medium bowl.
  5. Place a cooling rack, or broil rack over a sheet pan and set it next to your plantain bowl. You need a rack to let any liquid that may be released from the patties to drain so they stay crispy.
  6. Shape your pork into 4-ounce patties, and press them down in the plantain crumbles on each side before setting on the rack.
  7. This will make 12-14 patties.
  8. Bake at 400F for 25-30 minutes.
  9. Done!
  10. I love these over romaine salad with mojo, avocado and cilantro! Yum!


Sheet Pan Taco Bowls (Whole30, AIP, Keto, Paleo)

Low Carb Shrimp and Grits (Paleo, Keto, Whole30)

Plantain Tortillas (Paleo, Grain Free, AIP)

Bacon Wrapped Tuna Cakes

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