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Ingredients
| beef chuck clod steak: 1.25 lbs |
| onions: 1 |
| red bell pepper: 1/2 pepper |
| garlic: 2 cloves |
| fresh cilantro (coriander): 1/3 cup |
| dried oregano (ground): 1 tsp |
| soy sauce: 2 tsp |
| worcestershire sauce: 1 Tbl |
| hamburger buns: 4 buns |
| cabbage heads (chopped): 2 cups |
| carrots: 1 |
| onions - red: 1 onion |
| red tomatoes: 1 |
| ketchup: 2 Tbl |
| regular mayonnaise: 2 Tbl |
| yellow mustard: 1 Tbl |
Dominican Chimichurri Burgers
Credit: www.epicurious.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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.
Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.