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Publix Simple Meals

Spanish-Style Hamburgers and Coconut Pigeon Peas

Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

  • Prepare hamburgers through step 2 (15 minutes)
  • Prepare peas; complete burgers and serve (20 minutes)

Spanish-Style Hamburgers


1 very well-ripened plantain (black skin)
1/4 lb fresh hot Italian sausage
2 tablespoons minced garlic, divided
1 lb lean ground beef, 7% fat
1 egg (or 1/4 cup egg substitute)
1/2 cup fresh pre-diced onions
1 tablespoon + 1/4 teaspoon total seasoning (divided)
1/4 teaspoon pepper
1/2 cup light mayonnaise
6 Bakery hamburger buns
1/2 cup canned potato sticks


  • Peel plantain and chop finely.
  • Remove casing from sausage.


  1. Combine plantains, sausage, 1 tablespoon garlic, beef, egg, onions, 1 tablespoon total seasoning, and pepper until blended; shape into six patties about 1/2-inch-thick (wash hands).
  2. Preheat large sauté pan on medium-high 2-3 minutes. Place burgers in pan; cook 5-7 minutes on each side or until 160°F.
  3. Combine 1 tablespoon garlic, 1/4 teaspoon total seasoning, and mayonnaise; spread over inside of buns. Add burgers and top with potato sticks. Serve. (Makes 6 servings.)

Coconut Pigeon Peas


1 (15-oz) can green pigeon peas (drained and rinsed)
1 (13.5-oz) can coconut milk
1/2 cup fresh pre-diced onions
1 tablespoon fresh lime juice
1/8 teaspoon ground allspice


  1. Combine all ingredients in medium saucepan on medium heat. Cook and stir 10-12 minutes or until sauce begins to thicken.
  2. Reduce heat to lowest setting until ready to serve.

Aprons Advice

  • Complete your meal with tostones and guava pastries.
  • Plantains are sweetest when they almost look like you should throw them out! Ripen green plantains in a loosely closed paper bag at room temperature for about a week.

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Spanish-Style Hamburgers

CALORIES (per 1/6 recipe) 450kcal; FAT 22g; SAT FAT 7g; TRANS FAT 0g; CHOL 100mg; SODIUM 780mg; CARB 37g; FIBER 2g; SUGARS 8g; PROTEIN 25g; VIT A 8%; VIT C 15%; CALC 10%; IRON 20%

Coconut Pigeon Peas

CALORIES (per 1/4 recipe) 250kcal; FAT 20g; SAT FAT 18g; TRANS FAT 0g; CHOL 0mg; SODIUM 340mg; CARB 16g; FIBER 5g; SUGARS 1g; PROTEIN 5g; VIT A 0%; VIT C 15%; CALC 4%; IRON 25%

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