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Plantain Veggie Burgers

Plantain Veggie Burgers

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Victoria M.H.

It's nice to do it yourself and know what goes in them, with a pleasing flavor you can control.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet


  1. Blend plantains, spinach, bread crumbs, cornmeal, mushrooms, olives, garlic, paprika, and oregano in a food processor until a moldable batter forms; mold into patties.
  2. Melt butter in a skillet over medium heat; pan-fry patties until golden brown, 6 to 8 minutes per side. Season with salt and pepper.
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This was a nice change from usual veggie burgers. They are a bit sweet so I topped these with some buffalo sauce. I think next time I might add a few black beans and some cayenne or chipotle to the mix


I thought these were wonderful! The plantain adds a bit of sweet to it which I really enjoyed. I have to admit that I had to make some changes: I didn't have any mushrooms so I used black beans as a substitute. I also added some cumin because, I love it! Great recipe, thanks!


Didn't meet my family's or my expectations. I know it's a veggie burger, but it was a little too different in both taste and texture. To help the texture I recommend finely chopping the mushrooms and olives separately, and then mixing them into the other items that have been blended/processed. Adding an egg should help everything stick together. Then for the taste when working with plantains ripeness is a concern, as their taste changes a lot the riper they get. In my personal experience the greener plantains will add something similar to a pickle taste, which could work for a burger if you like pickles. I don't know how to give it a meatier taste.