1. Headline
  1. Headline

Video: March Madness meal! Latin twist to burger, fries

  1. Closed captioning of: March Madness meal! Latin twist to burger, fries

    >>> it is time for "today's" kitchen. we're having a little march madness fun of our own with the man known as the mad scientist of burgers.

    >> adele ahmad of miami and he's here with a latin inspired burger and fries that you voted for. so grab your ingredients and we'll get cooking with you.

    >> what are we making?

    >> we're making our famous t tostone burger. we use plantains. you get crunch and sweetness and bite in the savory and the creaminess of the sauce.

    >> hoda likes the way you're talking.

    >> we start off with three buns of meat. we have some chuck, some brisket and a little bit of short rib.

    >> okay.

    >> and does that make a difference, all the different types of meat.

    >> yes. it gives you the nice texture you want out of the patty.

    >> you get involved, make your patties.

    >> then we're going to season these. just --

    >> what have you got there?

    >> salt, pepper, coriander, garlic powder and onion powder .

    >> no cumin?

    >> no. okay. just asking.

    >> she likes that.

    >> yeah.

    >> okay.

    >> and then -- oh, so -- then sprinkle the outside.

    >> and then you're going to rub a little ?

    >> yeah, a little rub.

    >> and right on that -- and then, yes.

    >> the other side.

    >> that smells good.

    >> okay.

    >> little rub.

    >> you cook that up. how do you like your burgers cooked? medium?

    >> i like them medium.

    >> me too. okay. what are we doing here with this boiling hot oil?

    >> we prefried the plantains and we have a little concoction here which is made to make plantains. they usually make them smaller. we're going to go straight up and kind of --

    >> mush it.

    >> yeah.

    >> mush it down flat. you're making -- this is your bun we're creating?

    >> yep.

    >> okay.

    >> so far you can have this, hoda.

    >> i like it. look what he did with the bun. smooshed it down. you fry it?

    >> yes.

    >> anything fried. anything in the fryer is good.

    >> you do that to all of them?

    >> that's going to go for four or five minutes.

    >> let's dress these bad boys up.

    >> look at french fries waiting for you, hoda.

    >> lots of fries.

    >> we have our whole setup here. the patty, no cheese for you. lettuce, tomatoes --

    >> thank you, that's very sweet.

    >> and --

    >> we take our little bun.

    >> yes.

    >> excuse me.

    >> as we're making these, we're going to bring in a couple of taste testers. let's bring in carly and danielle. as we're making these, they're going to help us taste.

    >> here you go.

    >> what do you do?

    >> the patty first.

    >> patty first. and then this? and --

    >> the lettuce on there.

    >> now we should point out the two lovely ladies joining us have a newsletter called the skim. it is a lot of fun. you ready to bite into it? all together now. all together now. one, two, three.

    >> go in.

    >> oh, my god.

    >> oh, my god.

    >> this is great.

    >> that was delicious.

    >> thank you.

    >> the recipes are on the website. they picked right. that was a great --

    >> it is amazing.

    >> it really is a unique burger.

    >> wow.

    >> go on our website, the

TODAY recipes
updated 3/18/2014 5:41:58 PM ET 2014-03-18T21:41:58

Recipe: Toston burger

Ingredients
  • 2 green plantains
  • 2 cups + 1 ounce canola oil
  • 3 tsp. granulated garlic
  • 3 tsp. + pinch salt
  • 2 tsp. fresh ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. onion powder
  • 4 green leaf lettuce leafs
  • 4 slices vine ripe tomato
  • 1 1/2 lbs. ground beef
  • 3/4 lbs. chuck
  • 1/2 lbs. brisket
  • 1/4 lbs. short rib
  • 4 slices monterey jack cheese
  • 8 oz. mayonnaise
  • 1/2 bunch fresh cilantro
  • 1 oz. white vinegar
  • 1/2 oz. lemon juice
  • 1 tsp. fresh parsley, minced
Preparation

For the seasoning:

Combine 1 tsp. granulated garlic, 1 tsp. ground black pepper and 1 tsp. salt.

For the tostones:

Heat the oil to 320 degrees.  While the oil is heating up, peel the green plantains and then cut them into 2 inch slices.  Fry the slices in the hot oil for 10 minutes. They should be a light golden color and semi-soft.  Remove the plantain slices with a slotted spoon and drain on paper towels.  When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.  Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.  Remove the tostones with a slotted spoon and drain on paper towels.  Sprinkle with toston seasoning.

For the burger patty:

Blend all three ground meats thoroughly.  Separate into 4 one third pound portions.  Compress into 4 individual patties and let set in refrigerator.

For the burger seasoning:

Combine the kosher salt, coriander, onion powder, black pepper and 1 oz. of granulated garlic.  Shake until blended.

Heat griddle to 350 degrees.  Sprinkle each of the patties with enough burger seasoning so as to coat evenly on both sides.  Coat the griddle with 1 oz. canola oil and cook patties to medium - medium well, roughly 4 minutes on each side.  Top each patty with 1 slice of Monterey Jack Cheese and allow to melt.

For the cilantro sauce:

Combine the mayonnaise, cilantro, vinegar, lemon juice, parsley, 1 tsp. granulated garlic and a pinch of salt in blender until smooth.

To serve:

Set each patty on top of a seasoned toston.  Top with lettuce, tomato and drizzle with cilantro sauce.  Top off with another seasoned toston.

Recipe: Pincho burger

Ingredients
  • 1 1/2 lbs. ground beef
  • 3/4 lbs. chuck
  • 1/2 lbs. brisket
  • 1/4 lbs. short rib
  • 1 cup shredded hash browns for frying
  • 4 slices American cheese
  • 2 cups + 1oz. canola oil
  • 1 tsp. + 1/2 tsp. granulated garlic
  • 2 tsp. + pinch kosher salt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. onion powder
  • 4 green leaf lettuce leafs
  • 4 slices vine ripe tomato
  • 4 slices red onion
  • 8 oz. mayonnaise
  • 1/3 cup metchup
  • 1 oz. mustard
  • Pinch minced parsley
  • 1 oz. white vinegar
  • 4 egg brioche hamburger buns
Preparation

For the burger patty:

Blend all three ground meats thoroughly.  Separate into 4 one third pound portions.  Compress into 4 individual patties and let set in refrigerator.

For the burger seasoning:

Combine the kosher salt, coriander, onion powder, black pepper and 1 oz. of granulated garlic.  Shake until blended.

Heat griddle to 350 degrees.  Sprinkle each of the patties with enough burger seasoning so as to coat evenly on both sides.  Coat the griddle with 1 oz. canola oil and cook patties to medium - medium well, roughly 4 minutes on each side.  Top each patty with 1 slice of American cheese and allow to melt.

For the potato sticks:

Pour 2 cups of canola oil in a sauce pot and heat on high heat.  Add the hash browns and mix thoroughly so they don’t clump together.  Once golden brown, remove from oil, add pinch of salt and allow to sit.

For the pink sauce:

Combine the mayonnaise, ketchup, mustard, 1 oz. granulated garlic, parsley flakes and vinegar in a mixing bowl and blend thoroughly.

To serve:

Slice each egg brioche bun in half and set on plate.  Place a patty on the bottom bun and top with lettuce, tomatoes, onions, a small handful of papitas and drizzle with pink sauce.

Recipe: Frita burger

Ingredients
  • 1 1/2 lbs. ground beef
  • 3/4 lbs. chuck
  • 1/2 lbs. brisket
  • 1/4 lbs. short rib
  • 4 Cuban bread rolls
  • 1 cup shredded hash browns
  • 4 eggs
  • 1/2 cup chopped red onions
  • 1/4 cup chopped garlic
  • 4 oz. canola oil
  • 1 tsp. paprika
  • 1/2 tsp. ancho chile seasoning
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. coriander
  • 1/4 tsp. cumin
  • 1/8 tsp. all spice
  • 1/8 tsp. cayenne pepper
  • 1/2 cup sliced red onions
  • 1 colada
  • 1 oz. brown sugar
  • 1 oz. white sugar
  • 4 slices monterey jack cheese
Preparation

For the frita mixture, cook the chopped red onions and garlic in a sauce pot with 2 ounces of oil.  Once softened, add paprika, ancho chile, salt, black pepper, coriander, cumin, allspice and cayenne pepper.  Mix together well then add 1 cup of water and let cook over medium heat.  Let water reduce by half and blend ingredients with a hand blender.  Remove from heat and let cool.

In a separate bowl, add 1 teaspoon salt to the ground beef and blend well.  Add the cooled frita mixture to the ground beef and fold together until all the beef is seasoned evenly.  Separate into 4 one-third pound portions.  Compress into 4 individual patties and let cool in refrigerator.

Heat griddle to 350 degrees.  Coat the griddle with 1 ounce canola oil and cook patties to medium - medium well, roughly 4 minutes on each side.  Top each patty with 1 slice of monterey jack cheese and allow to melt.

For the Cuban coffee caramelized onions, heat 2 ounces of oil in a saucepan over medium heat.  Once soft and translucent, add brown sugar to help thicken and caramelize.  Add sweetened espresso (colada) and let reduce until thick.

For the potato sticks, or “papitas,” pour 2 cups of canola oil in a sauce pot and heat on high heat.  Add the hash browns and mix thoroughly so they don’t clump together.  Once golden brown, remove from oil, add pinch of salt and let sit.

Slice each Cuban bread roll in half and place a frita on top of bottom bun.  Garnish with Cuban coffee caramelized onions, the potato sticks and a fried egg. 

Recipe: Cajun fries toppings

Ingredients
  • 2 1/2 tbsp. kosher salt
  • 1 tbsp. dried oregano
  • 1 tbsp. paprika
  • 1 tbsp. cayenne pepper
  • 1 tbsp. ground black pepper
  • 1/2 tbsp. coriander
  • 8 oz. mayonnaise
  • 1/3 cup ketchup
  • 1 oz. mustard
  • Pinch minced parsley
  • 1 oz. white vinegar
  • 1/2 tsp. granulated garlic
  • 1/2 cup red onions, chopped
  • 1 oz. canola oil
Preparation

For the Cajun seasoning:

Combine the salt, oregano, paprika, cayenne pepper and coriander.  Shake until mixed well.

For the pink sauce:

Combine the mayonnaise, ketchup, mustard, 1 oz. granulated garlic, parsley flakes and vinegar in a mixing bowl and blend thoroughly.

For the sautéed onions:

Add 1 oz. canola oil to a hot skillet.  Add the chopped red onions and allow to cook until soft.

Recipe: Bacon cheddar fries toppings

Ingredients
  • 1 oz. unsalted butter
  • 1 cup heavy whipping cream
  • 2 cups cheddar cheese
  • Pinch ground black pepper
  • Pinch kosher salt
  • 8 oz. turkey bacon, chopped
  • 2 oz. canola oil
Preparation

For the cheese sauce, melt the butter completely in a sauce pot over medium heat.  Add the heavy whipping cream and cheddar cheese.  Stir until cheese is melted and sauce is gooey.  Add salt and pepper to taste.

Chop the bacon into small pieces, almost minced.  Add oil to sauce pan over high heat.  Cook bacon until crispy.  Remove from pan and let drain on paper.

Recipe: Huancaina fries toppings

Ingredients
  • 8 oz. cream cheese
  • 4 oz. aji amarillo paste
  • 8 saltine crackers
  • 1/2 small white onion chopped
  • 2 oz. canola or vegetable oil
  • 2 cloves garlic, chopped
  • 1/4 cup evaporated milk
Preparation

In a small saucepan, heat the oil over medium heat.  Add onions and garlic and cook until translucent and soft.  Add aji amarillo paste and cook for 1 minute.

In a blender, add cream cheese and cooked onion mixture.  Blend together and slowly add evaporated milk.  Crush the saltine crackers in your hand and add slowly until sauce thickens.

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Katy Winn / AP file

    'For poppo': Robin Williams' daughter shows off tattoo tribute to dad

    10/23/2014 3:35:01 PM +00:00 2014-10-23T15:35:01
  1. Reports: 'We are sorry,' says Ottawa shooter's mom

    The mother of the Ottawa parliament attack gunman said Thursday she was crying for the victims of the shooting, not her son, according to The Associated Press.

    10/23/2014 3:51:20 PM +00:00 2014-10-23T15:51:20
  1. Funny or Die

    Watch Brad Pitt take Zach Galifianakis' insults on 'Between Two Ferns'

    10/23/2014 3:48:58 PM +00:00 2014-10-23T15:48:58
  1. NBC News

    Exclusive: Ebola survivor Ashoka Mukpo speaks to NBC News

    10/22/2014 10:32:23 PM +00:00 2014-10-22T22:32:23