Combine the lime juice, orange juice, fish sauce, and cilantro in a medium size bowl. Add the mangos and red pepper. Season lightly with salt and pepper. Set aside until ready to use.

Add the cilantro, orange juice, olive oil, garlic, salt, paprika and cumin to a blender or food processor and blend until chunky-smooth, about 1 minute. Store in the fridge until ready to use.

In a bowl combine the rice, mashed black beans, egg, garlic, cumin, cilantro, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded provolone cheese. Mix well again and form into 4-5 equal burger patties (I made 5).

Heat a skillet over medium heat. Add 1 tablespoon olive oil. Grab the burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the pepper jack cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip. Keep warm.

Heat the broiler to high. Rub the mojo sauce on the inside of your burger bun and toast for 30 seconds to one minute. Remove and add a burger to the bottom bun. Top with slaw and garlic tostones (below). Add the top half of the bun and serve with the remaining mojo sauce.

Add the garlic and water to a medium size bowl. Set aside.

Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels.

Now transfer the plantains to a cutting board and using the back of a wooden spoon smash them down into flat disks. Add the plantains to the bowl of garlic water and let them soak 2 minutes. Remove them from the water and dab dry with a paper towel. Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt. Serve along side or atop the burgers.