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1
Mix sour cream and garlic; cover.
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2
Refrigerate until ready to use.
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3
Meanwhile, mix meat, onions and barbecue sauce.
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4
Shape into six 1/2-inch-thick ovals, about 6-in long; set aside.
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5
Cook plantains in 1 Tbsp.
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6
of the dressing in large skillet on medium heat 3 to 5 min.
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7
Add 1 Tbsp.
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8
dressing to skillet.
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9
Turn plantains over; cover.
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10
Cook an additional 3 to 4 min.
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11
or until tender and lightly brown on both sides.
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12
Use slotted spoon to transfer plantains to a working surface; flatten, one by one, with a small cutting board to 1/4-inch thickness.
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13
Working in batches, heat 1 Tbsp.
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14
of dressing in skillet, return 3 to 4 flattened plantains to skillet; cook 1 min.
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15
on each side or until golden brown on both sides.
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16
Remove from skillet; keep warm.
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17
Repeat with remaining plantains, using more dressing if needed.
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18
Meanwhile, heat 1 Tbsp.
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19
of the dressing in large skillet on medium heat.
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20
Cook patties in batches 3 to 5 min.
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21
on each side or until cooked through (165F).
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22
Remove burgers from skillet.
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23
Cover to keep warm.
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24
Place 1 of the plantain halves, cut-side up, on each of six serving plates; spread with sour cream mixture.
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25
Top each with 1 of the burgers, 1/4 cup shredded lettuce, 1 tomato slice , about 2 Tbsp.
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26
of the shredded cheese and second plantain half.
