This burger stacks the core components of Colombia’s Bandeja Paisa — beef patty, chorizo, bacon, fried egg, plantains, kidney beans, and avocado — into one very tall, very satisfying sandwich. It takes about an hour start to finish, and the payoff is a burger that genuinely earns the effort. Make it when you want something that feeds a crowd and actually starts a conversation.
What makes this version work
Two things matter most here. First, cooking everything in sequence in the same skillet — bacon first, then chorizo in the bacon fat, then plantains in that same fat — builds layers of flavor into each component without dirtying extra pans. Second, the mashed kidney beans on the bottom bun do real structural work: they act as a moisture barrier so the bun doesn’t go soggy under the patty, and they add enough body to hold the stack together when you’re feeding a group and burgers sit for a few minutes before hitting the table. Skip those beans and the whole thing slides apart.
Common problems and fixes
- Patties puff up into a dome: The recipe card tells you to press a small indentation in the center before cooking — but if you’re making four or eight patties at once, it’s easy to rush this step. A domed patty tips every topping off. Take the extra ten seconds per patty.
- Plantains burn before they caramelize: Ripe plantains (fully yellow with black spots) have a lot of sugar. If the skillet is still screaming hot from the chorizo, drop the heat to medium-low before adding them. They need a slower, gentler fry than the meat did.
- The stack collapses when serving a crowd: Skewers are mentioned in the recipe card, but for a cookout, pre-assemble the bottom half (beans, patty, bacon, chorizo) and keep toppings — egg, avocado, plantains, jalapeño — in separate bowls so guests add their own. Faster service, no toppled towers.
- Chorizo releases too much grease: Colombian fresh chorizo can be fatty. If the skillet is swimming in fat after cooking it, drain off most before frying the plantains — you only need a thin coating, not a deep fry.
- Avocado browns before you’re ready to serve: Slice it last, right before assembly. If you’re working ahead, leave the pit in the unused half and press plastic wrap directly against the cut surface.
Smart swaps
- Colombian chorizo: This is a fresh, lightly spiced pork sausage — not the dry Spanish cured kind. If you can’t find it, Mexican fresh chorizo works, though it’s spicier and crumbles more. Remove it from the casing and form it into small patties or thick coins before grilling.
- Ripe plantains: These must be ripe (mostly black skin) for the caramelized result the recipe calls for. An unripe plantain is starchy and bitter — it won’t work here. If you can only find green ones, leave them on the counter for several days until the skin blackens.
- Brioche buns: A sturdy potato roll or a toasted sesame bun handles the weight of this stack just as well and is easier to find. Avoid anything too soft or thin — it will disintegrate.
- Red kidney beans: Canned, drained, and mashed with a fork is fine. Add a pinch of cumin and a little salt while mashing. No need to cook them further.
Keeping and reheating
Store components separately — assembled burgers don’t keep well. Cooked patties, bacon, and chorizo will last up to 3 days in the fridge in a sealed container; reheat patties in a dry skillet over medium heat until they reach 160°F (71°C) internal again, which takes about 2–3 minutes per side. Fried plantains reheat best in a dry non-stick pan for a minute or two — the microwave makes them soft and sticky. Mashed beans keep for 3 days refrigerated; warm them in a small saucepan with a splash of water. Don’t store sliced avocado — make it fresh each time. Cooked patties can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Colombian Bandeja Paisa Burger
Ingredients
- 500 g ground beef preferably 80/20 beef-to-fat ratio
- 4 slices bacon thick-cut, smoked
- 1 large ripe plantain sliced into rounds
- 1 medium avocado fully ripe, sliced
- 4 medium burgers buns preferably brioche
- 4 small fried eggs sunny side up
- 120 ml red kidney beans cooked, drained
- 120 ml Colombian chorizo grilled and sliced
- 1 large jalapeño sliced
Instructions
- Prepare the beef patties: Gently combine the ground beef with salt and pepper. Form the mixture into four equal patties, making a small indentation in the center of each to aid even cooking.
- Cook the bacon and chorizo: In a large skillet over medium heat, cook the bacon until crisp and golden brown. Remove and drain on paper towels, retaining some fat in the skillet. Grill the chorizo slices in the same skillet until nicely charred. Set aside.
- Fry the plantains: In the bacon fat, fry plantain slices until caramelized and golden. Remove and drain on paper towels.
- Cook the patties: Increase the skillet heat to medium-high, cooking the beef patties for about 4 minutes per side for medium doneness or until cooked to your desired level.
- Assemble the burgers: Toast the burger buns under the grill for a minute. Spread a layer of mashed red kidney beans on the bottom halves of the buns. Top each with a beef patty, bacon, chorizo, fried egg, avocado slices, fried plantains, and jalapeño.
- Complete the dish: Finish with the top halves of the buns, securing each burger with a skewer if necessary to keep its towering layers intact.
Notes
Nutrition
Your questions, answered
How do I know when the beef patties are fully cooked?
Use an instant-read thermometer and pull them at 160°F (71°C) internal — that’s the safe temperature for ground beef. At 4 minutes per side over medium-high heat, most patties made from 500g of 80/20 beef will hit that mark, but thickness varies, so the thermometer is the reliable check.
Can I prep any of this ahead for a cookout?
Yes — the kidney bean mash, cooked bacon, and grilled chorizo can all be made up to a day ahead and refrigerated. On the day, you just need to cook the patties, fry the plantains, and fry the eggs fresh, which keeps your active cook time under 25 minutes even for a larger batch.
Can I double or triple this recipe without it becoming a mess?
Easily, as long as you work in batches and don’t crowd the skillet — overcrowding drops the pan temperature and you’ll steam instead of sear. Cook patties in two or three rounds, keep finished ones warm in a 200°F (93°C) oven on a wire rack, and fry the eggs last so they’re hot when everything else is ready.
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