Plantain “Bun”
When I decided to take the traditional bun off my salmon burger, I knew I needed something that could actually do the job of a bun. That’s where my Plantain “Bun” comes in.
I’m using semi-ripe plantains, frying them twice, and shaping them into burger-sized rounds. The result gives me golden, crisp edges with a tender center that can hold the rest of the burger together.
This isn’t just fried plantain sitting beside the burger.
I’m building a bun.
And that small change is what turns my Floribbean Salmon Burger into a completely different kind of burger.
Why I Use Plantain as the Bun
Everybody knows what a burger normally looks like. You have the protein, your toppings, and a traditional bread bun holding everything together.
I wanted to change that.
When I was developing my Floribbean Salmon Burger, I wanted the Caribbean influence to be part of the actual construction of the dish, not something added just to make the burger sound Caribbean.
Plantain gave me the opportunity to do that.
Instead of putting the plantain on the side, I use it as the foundation and top of the burger.
The key is getting the texture right.
A bun has a job to do. It needs to hold the burger and everything layered inside it without immediately breaking apart. That’s why I don’t fry these plantains until they’re hard and brittle.
I want them golden.
I want those crisp edges.
But I also want the center to remain tender and a little pliable.
That’s what makes the plantain work as a bun.
Choosing the Right Plantains
For this preparation, I use semi-ripe plantains that are about 25–30% ripe.
They’re still mostly green, but they have a little pliability.
That matters because I’m going to fry them first, then smash them into the shape I need for the burger.
If I’m making a traditional fried plantain preparation, I’m thinking about that preparation differently. Here, I’m thinking about what the plantain needs to do once the salmon burger, lettuce, mango chow, aioli, and pickled onion are sitting between those two pieces.
I’m building something that needs to be sturdy enough to handle the entire combination.
So don’t think of this as simply making fried plantain.
Think about the final burger.
The Two-Fry Technique
The technique is straightforward, but the texture is important.
I start by peeling the plantains and cutting them into thick sections.
The first fry is done at 325°F, and I cook them until they’re just tender.
That’s what allows me to take them out and gently smash them into burger-sized rounds.
In the episode, I use a tortilla press to help create that circular shape, but the important thing is the gentle pressure. I want to flatten the plantain without destroying it.
Then comes the second fry.
This time, I bring the oil to 350°F and fry the plantain rounds again until they’re golden with crisp edges.
But I don’t want them fried until they’re completely crispy.
Remember what we’re making.
A bun.
The center should remain tender enough that the plantain can work with the rest of the burger instead of crumbling apart when you take a bite.
Once they’re finished, I season them lightly with sea salt.
That’s it.
The plantain is ready for the final build.
My Biggest Tip: Don’t Over-Fry Them
This is probably the most important thing I can tell you about making the Plantain “Bun.”
Don’t chase maximum crispiness.
I know the temptation.
You’ve got plantain in hot oil, you see those beautiful golden edges, and you want to keep going.
But for this burger, that’s not what I’m looking for.
In the episode, I specifically explain that I don’t want the plantain to become crispy, crispy like a regular tostone.
If it gets too hard, it can fall apart and crumble.
Instead, I want that combination of golden exterior, crisp edges, and tender center.
That’s what gives me a plantain bun that can actually do its job.
How I Use the Plantain “Bun”
Once the two plantain rounds are ready, I use one as the bottom of the burger and one as the top.
The final build starts with the bottom plantain, followed by my Floribbean Citrus Aioli, butter lettuce, the Floribbean Salmon Burger, Caribbean Mango Chow, quick pickled red onion, another layer of citrus aioli, and finally the second plantain.
That’s where the plantain really makes sense.
It isn’t an isolated ingredient anymore.
It’s holding the entire combination together.
The savory salmon, fresh mango chow, creamy citrus aioli, tangy pickled onion, and lettuce all come together between those two plantain rounds.
If you’re making the complete burger, you can find the full Floribbean Salmon Burger recipe separately, along with the Caribbean Mango Chow recipe.
Why This Is Part of My Floribbean Remix
For me, this is exactly what Floribbean Remix is about.
I’m taking something familiar and rethinking it through the flavors and influences of Florida and the Caribbean.
The burger format is familiar.
The plantain is familiar.
But using the plantain as the actual bun changes the whole dish.
I’m not adding plantain just because I want the burger to look Caribbean.
I’m giving it a purpose.
It’s the bun.
And once you understand that, the rest of the burger starts to make sense.
That’s the kind of cooking I enjoy—taking something people already know and finding a new way to build it.
Ready to Build Your Plantain Bun?
If you’ve never used plantain as a burger bun before, this is a fun one to try.
Keep the plantains semi-ripe, don’t rush the first fry, smash them gently, and pay attention during the second fry.
You want golden and crisp around the edges while keeping that tender center.
That’s the sweet spot.
Because when you place that plantain around the salmon burger and bring in the mango chow, citrus aioli, lettuce, and pickled onion, you’re no longer just replacing a bread bun.
You’re changing the burger.
And that’s exactly what I wanted this Floribbean Salmon Burger to do.
PLANTAIN "BUN"
Ingredients
- 2 large semi-ripe plantains about 25–30% ripe
- Neutral frying oil
- Pinch of sea salt
Instructions
- Peel and cut each plantain into thick sections.
- Fry at 325°F until just tender.
- Smash gently into burger-sized rounds.
- Fry a second time at 350°F until golden with crisp edges while remaining tender in the center.
- Season lightly with salt.
