2000s Recipes + Menus
Dominican Chimichurri Burgers
Serves4
- Active time:35 min
- Start to finish:45 min
September 2007
No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
- 1 1/4 lb ground beef chuck
- 1 medium onion, finely chopped
- 1/2 large red bell pepper, diced
- 2 garlic cloves, minced
- 1/3 cup chopped cilantro
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- 1 tablespoon Worcestershire sauce
- 4 hamburger buns, split
- 2 cups thinly sliced cabbage
- 1 carrot, coarsely grated
- 1 small red onion, cut into rings
- 1 tomato, sliced 1/4 inch thick
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
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Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.
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Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
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Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
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Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
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Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
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Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
- Keywords
- andrea albin,
- latino,
- burgers,
- beef
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