0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
1.5 lb ground beef lean
1.5 cups lettuce shredded
0.3 cup onions chopped
3 large plantains green
1 cup sharp cheddar cheese shredded kraft
1 tomatoes cut into 6 slices
Equipment
frying pan
slotted spoon
cutting board
Directions
Mix sour cream and garlic; cover. Refrigerate until ready to use. Meanwhile, mix meat, onions and barbecue sauce. Shape into six 1/2-inch-thick ovals, about 6-in long; set aside.
Cook plantains in 1 Tbsp. of the dressing in large skillet on medium heat 3 to 5 min.
Add 1 Tbsp. dressing to skillet. Turn plantains over; cover. Cook an additional 3 to 4 min. or until tender and lightly brown on both sides. Use slotted spoon to transfer plantains to a working surface; flatten, one by one, with a small cutting board to 1/4-inch thickness. Working in batches, heat 1 Tbsp. of dressing in skillet, return 3 to 4 flattened plantains to skillet; cook 1 min. on each side or until golden brown on both sides.
Remove from skillet; keep warm. Repeat with remaining plantains, using more dressing if needed.
Meanwhile, heat 1 Tbsp. of the dressing in large skillet on medium heat. Cook patties in batches 3 to 5 min. on each side or until cooked through (165F).
Remove burgers from skillet. Cover to keep warm.
Place 1 of the plantain halves, cut-side up, on each of six serving plates; spread with sour cream mixture. Top each with 1 of the burgers, 1/4 cup shredded lettuce, 1 tomato slice , about 2 Tbsp. of the shredded cheese and second plantain half.
