Mini Dominican Chimichurri Burgers
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.
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READY IN: 20mins
YIELD: 12 mini burgers
UNITS: US
INGREDIENTS
Nutrition- 1(10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage)
- 1lb beef ground round
- 1
- 1⁄4cup chopped fresh cilantro
- 1⁄4cup finely chopped onion
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1teaspoon seasoning salt
- 2teaspoons fresh lime juice
- 1⁄4cup ketchup
- 1⁄4cup mayonnaise
- 12dollar rolls, split (mini dinner rolls)
- 1
- 12slices tomatoes
- 1
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DIRECTIONS
- 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.
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