Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Chipotle Mayonnaise:
In a small food processor, blend mayonnaise with two small chipotle peppers until smooth. Set aside.

Plantains:
Place 4 cups of grape seed oil, or enough oil for deep frying, in a deep 10-inch skillet (about 1 inch of oil in skillet) and heat at high medium. In a large bowl, place plantains in cool salted water, shake off excess water (water will cause hot oil to splatter). Fry plantain pieces in grape seed oil until they can be easily pierced by fork and golden (don't over fry because these will be fried again). Remove from oil and drain on paper towel. Between four paper towels, two on the top and two on the bottom, carefully press julienned pieces of plantain using a large spatula to half their original thinness. Set aside.

Burgers:
Heat skillet for burgers. Combine sirloin with grated onion, ketchup, Worcestershire, cumin and oregano. Add salt and pepper to taste, careful not to overwork the meat. Make 2 patties. Add tiny amount of olive oil to skillet and cook burgers. Cook hamburgers on skillet, flipping over once, until meat is rare, medium, or well-done, as desired (medium prefered which keeps the burger juicy). Set aside.

Mojo:
In a shallow frying pan, heat 1/4 cup olive oil until hot. Saute sliced onions until onions are soft. Remove from pan and set aside. Add remaining olive oil to pan used for onions and saute the garlic (don't burn the garlic). Take off heat and add sliced onions. Add lemon juice and mix in so that onions take on garlic, oil, and lemon.

Additional Ingredients:
Cut whole wheat bun (if not already cut in half) and warm in low-heat oven. Construct your burger by taking bottom and top halves of whole wheat bun and slathering each with chipotle mayonnaise. Place burger on top of the bottom half of bun and slather burger with chipotle mayonnaise.

Place three cleaned spinach leaves on top. Place strips of plantains on top in a hatch pattern (several across, then several on top of those in opposite direction) and heap a mound of onion-garlic mixture (mojo) over plantains. Cover with the top of the wheat bun. Enjoy!

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Ingredients:

Chipotle Mayonnaise:
1/2 cup mayonnaise
One small can chipotle peppers in adobe sauce (will use only two peppers)

Plantains:
4 cups of grape seed oil
1 large green plantains, peeled, tips cut off, halved then julienned
2 cups cool salted water (about 1 tbs salt)

Burgers:
1/2 lb ground sirloin (7% fat)
1/2 medium yellow onion, grated (about 2 tbs)
1 tbs ketchup
1 tbs Worcestershire
1 tsp ground cumin
1 tsp crushed dried oregano (crushed between hands)
Salt and pepper to taste
1/3 cup Greek extra virgin olive oil

Mojo:
1 medium red onion, sliced thin, 1/16-inch thickness, (use mandolin) then grate
3 cloves garlic, minced (through garlic press)
1/2 medium lemon, halved, juiced

Additional Ingredients:
2 whole wheat burger buns
6 large leaves of spinach, cleaned

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