DOMINICAN CHIMICHURRI BURGERS
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Provided by Andrea Albin
Categories Sandwich Beef Onion Vegetable Dinner Lunch Bell Pepper Root Vegetable Carrot Tailgating Cabbage Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 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.
DOMINICAN CHIMICHURRI BURGERS WITH CHIPOTLE GLAZED GRILLED YELLOW PLANTAINS
Steps:
- For the burgers: 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.
- For the plantains: While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.
CHIMICHURRI BURGER (DOMINICAN HAMBURGER)
Make and share this Chimichurri Burger (Dominican Hamburger) recipe from Food.com.
Provided by Mangu lover
Categories Meat
Time 45m
Yield 4-6 Burgers, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor mix garlic, green pepper, oregano and a tablespoon of olive oil( more if needed), mix into a paste and put aside. In a large bowl add ground beef the two envelopes of Goya culantro with achiote seasoning, 2 tablespoons of the pepper and garlic paste(refrigerate leftover paste and use as a marinate for meats or chicken) and salt and black pepper to taste, mix well and chill in refrigerator for At least 1 hour. Preheat a 12 inch cast iron or regular frying pan and start making oval shaped beef patties to match the shape of the portuguese bread, cook until desired doneness. Slice onion, tomato and avocado and put on the side. Slice rolls and spread mayonnaise on then, place meat, tomatoes, cabbage, onions and avocado, drizzle mustard and ketchup to taste, enjoy.
Nutrition Facts : Calories 621.4, Fat 45.6, SaturatedFat 17.5, Cholesterol 161.2, Sodium 163.5, Carbohydrate 10.3, Fiber 2.8, Sugar 4.6, Protein 40.8
DOMINICAN CHIMICHURRI BURGERS
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!
Provided by Tabby Bartley
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 513.7, Fat 25.9, SaturatedFat 9.2, Cholesterol 98.3, Sodium 677.9, Carbohydrate 37.1, Fiber 3.8, Sugar 10.9, Protein 32.7
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.
Provided by ninja
Categories Meat
Time 20m
Yield 12 mini burgers
Number Of Ingredients 15
Steps:
- 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.
More about "dominican chimichurri burgers recipes"
DOMINICAN CHIMICHURRI HAMBURGER | CHIMI DOMINICANO
From spoonabilities.com
Reviews 10Category LunchCuisine DominicanEstimated Reading Time 8 mins
- Use the food processor and puree the cilantro, garlic, green bell pepper, onion, oregano, soy sauce, Worcestershire sauce, salt & pepper.
- In a small bowl, mix Worcestershire sauce, soy sauce, orange juice, mustard & mayonnaise until it is well combined. Set aside in the refrigerator.
DOMINICAN CHIMICHURRI BURGER • THE CRUMBY KITCHEN
From thecrumbykitchen.com
5/5 (5)Total Time 18 minsCategory Main CourseCalories 1045 per serving
- In a large bowl, combine ground beef, Worcestershire sauce, 3 Tablespoons soy sauce, 2 teaspoons garlic powder, onion powder, salt, and black pepper. Mix well, then form 4 equal patties.
- Heat a stove-top grill pan over medium heat. Spray pan with oil-based cooking spray, then cook patties, turning once, for about 8 minutes for medium-rare. Remove to a plate.
- Heat a skillet over medium heat. Add cabbage, remaining soy sauce and garlic powder, and saute 4-5 minutes. Place cabbage in bowl and set aside.
- Return pan to stove and heat olive oil. Sear tomato and onion slices for 1 minute on each side. Remove to a plate.
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