In this week’s Chef’s Kitchen, we’re about to get “jacked up” with a burger that you’d never know is plant-based.

Jacked Up Burgers & Latin BBQ is a concept that’s part of the brand new Winter Park Collective on Fairbanks in Winter Park. The Collective houses several dining experiences.

Brandon Kaiser is Jacked Up’s executive chef. He enjoys plant-based living, and it is stoked for meat-eaters to dive on into his creations.

His favorite is The Island Boy. Instead of hamburger buns, his beef-like Impossible patty is pressed between two tostones. Want pickles? Eh, Chef says he can do better. He prefers smashed plantains.

Hungry for something different? Let’s cook!

Jacked Up’s Island Boy Tostones Burger

Ingredients:

Burger sauce:

1/2 cup Hellmans’ vegan mayo

1/2 cup ketchup

1 tsp of lime juice

Pinch of salt and pepper

For the burger sauce:

Mix mayo and ketchup

Add lime juice and seasonings

Whisk together

Cilantro crema:

1/2 cup of Hellmans vegan mayo

1 bunch of finely chopped cilantro

Pinch of garlic powder

Pinch of salt and pepper

For the Crema:

Finely chop the cilantro

Mix mayo and lime juice and seasoning

Whisk in cilantro

Burger build:

2 par cooked tostones fried

4 oz of Impossible Burger Pattie’s

1/4 cup of sautéed onions

1 oz melted vegan cheese (can use follow your heart cheddar slices!)

1 oz crema on top bun

1 oz burger sauce on bottom bun

Burger lettuce

Slice of tomato

Potato sticks

Directions:

Stack, schmear, and smother to your liking!