Alcapurria Burgers with Guava Ketchup

Ingredients

• For the Alcapurria Burger Patties:
• 2 green bananas 🍌 (peeled and grated)
• 1 cup yautía (malanga, peeled and grated)
• 1 tsp adobo seasoning 🧂
• 1 tsp sazón with achiote ✨
• 1 tbsp cornstarch (to help bind)
• 1 lb ground beef 🥩 (seasoned with salt, pepper, garlic powder)
• 1 tsp olive oil (for shaping the patties)
• For the Guava Ketchup:
• 0.5 cup guava paste 🍬
• 0.25 cup ketchup 🍅
• 1 tbsp apple cider vinegar 🍎
• 1 tsp yellow mustard
• Pinch of salt 🧂
• Toppings & Extras:
• Lettuce 🥬
• Sliced tomato 🍅
• Red onion rings 🧅
• Burger buns (or go bun-less for double alcapurria action!)

Instructions

1. 1Make the masa: In a large bowl, mix grated green banana and yautía. Add adobo, sazón, and cornstarch. Mix until sticky and well combined.
2. 2Form the patties: Lightly grease your hands with olive oil. Take about ¼ cup of masa and flatten it into a disc. Place a seasoned mini beef patty in the center, then mold more masa over it to fully encase the meat. Shape into thick discs (like a pupusa meets burger).
3. 3Fry the patties: Heat oil in a pan over medium heat. Fry each alcapurria patty until golden and crispy on both sides—about 4–5 minutes per side. Set on paper towels to drain.
4. 4Make the guava ketchup: In a small saucepan, melt guava paste with a splash of water over low heat. Stir in ketchup, vinegar, mustard, and salt. Cook until smooth and glossy. Let it cool slightly.
5. 5Assemble: Place your alcapurria patty on a bun or lettuce wrap. Top with tomato, onion, and a generous drizzle of guava ketchup. Add more toppings if you’re feeling extra! 😋