BBQ Burgers Jibarito Style

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.