Dominican Chimichurri Burgers |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This burger which comes from the Dominican Republic is very good and quite large. Goes great with a cold beer! Got from the Gourmet magazine. September 2007. I would use a little less cilantro next time but thats just me. Still excellent! Ingredients:
1 1/4 lbs ground beef |
1 medium onion, finely chopped |
1/2 large red bell pepper, diced |
2 garlic cloves, minced |
1/3 cup chopped fresh 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 |
Directions:
1. 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.
2. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
3. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
4. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
5. Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
6. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
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