Alcapurria Burgers con Guayaba Ketchup

Ingredientes

• para the Alcapurria Burger Patties:
• 2 green guineos 🍌 (peeled y grated)
• 1 cup yautía (malanga, peeled y grated)
• 1 tsp adobo seasoning 🧂
• 1 tsp sazón con achiote ✨
• 1 tbsp cornstarch (to help bind)
• 1 lb ground carne 🥩 (seasoned con sal, pepper, ajo en polvo)
• 1 tsp aceite de oliva (para shaping the patties)
• para the guayaba Ketchup:
• 0.5 cup guayaba paste 🍬
• 0.25 cup ketchup 🍅
• 1 tbsp apple cider vinegar 🍎
• 1 tsp yellow mustard
• Pinch de sal 🧂
• Toppings & Extras:
• Lettuce 🥬
• Sliced tomate 🍅
• Red cebolla rings 🧅
• Burger buns (o go bun-less para double alcapurria action!)

Instrucciones

1. 1Make the masa: In a grande bowl, mix grated green guineo y yautía. Add adobo, sazón, y cornstarch. Mix until sticky y well combined.
2. 2Form the patties: Lightly grease your hands con aceite de oliva. Take about ¼ cup de masa y flatten it into a disc. Place a seasoned mini carne 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: calienta oil in a pan over fuego medio. Fry each alcapurria patty until golden y crispy on both sides—about 4–5 minutes per side. Set on paper towels to drain.
4. 4Make the guayaba ketchup: In a pequeño saucepan, melt guayaba paste con a splash de water over low calienta. Stir in ketchup, vinegar, mustard, y sal. cocina until smooth y glossy. Let it cool slightly.
5. 5Assemble: Place your alcapurria patty on a bun o lettuce wrap. Top con tomate, cebolla, y a generous drizzle de guayaba ketchup. Add more toppings if you’re feeling extra! 😋