Recipe by ninja
I love the simplicity of this dish and the wonderful combo of flavors: tasty burgers, melting Queso Blanco cheese, avocado, tomato, wilted slaw and flavored mayo! It's a Dominican twist on chimichurri mixed into mini burgers as shared by Deidre Pujols, wife of St. Louis Cardinal slugger Albert Pujols, with our local Dierbergs supermarket. This recipe is packed with lively, not too spicy flavors typical of Dominican food. I've posted it exactly as it was published, but you could add a finely shredded carrot to the slaw, minced garlic to the burger mix and mustard to the mayo. I think these would be great with fresh slaw, too.
Top Review by windhorse23
We really enjoyed this, but I have some suggestions. The recipe itself has good 'bones'. Next time I make it--and I do hope to make it again--I will double all of the ingredients for the burgers and make them regular-sized and serve on hamburger buns. I will use a LOT less cabbage. I don't understand what all that cabbage is supposed to be for on just 12 tiny burgers. I followed the recipe exactly, except that I baked the burgers for about 10 minutes. (It's the middle of winter in the middle of Pennsylvania.) I used 93% fat free ground beef. This is the first time I've had queso blanco and it is wonderful! These 'min' burgers ended up being sky-high and therefore hard to eat. All in all, a very nice recipe. Thanks ninja.
- 1 (10 ounce) packageangel hair coleslaw mix (or 3 cups finely shredded cabbage)
- 1 lb beef ground round
- 1 large egg, lightly beaten
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup finely chopped onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 2 teaspoons fresh lime juice
- 1⁄4 cup ketchup
- 1⁄4 cup mayonnaise
- 12 dollar rolls, split (mini dinner rolls)
- 1 avocado, pitted, peeled and sliced
- 12 slices tomatoes
- 1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub Monterey Jack in a pinch)
Directions See How It's Made
- Heat grill to medium high.
- Bring a large pot of water to a boil over medium high heat.
- Add cabbage, immediately remove from heat and let stand 5 minutes.
- Drain well and set aside.
- Crumble beef into a large mixing bowl.
- Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
- Shape mixture into 12 small patties.
- Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
- In a small bowl stir ketchup and mayonnaise until well mixed.
- Spread cut sides of rolls with ketchup mixture.
- Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.