For the seasoning:Combine 1 tsp.
granulated garlic, 1 tsp.
ground black pepper and 1 tsp.
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.