Tabby Bartley's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Mix 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.
- 2Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
- 3Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
- 4Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
- 5Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
- 6Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
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Nutritional Facts for Dominican Chimichurri Burgers
Serving Size: 1 (360 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 513.7
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 9.2 g
- Cholesterol 98.3 mg
- Sodium 677.8 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 3.8 g
- Sugars 10.9 g
- Protein 32.6 g