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.
ARGENTINEAN BURGERS WITH CHIMICHURRI SAUCE
I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409
Provided by simsimma4
Categories Meat
Time 45m
Yield 8-12 large or regular, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Argentinean Burgers:.
- Preheat your grill to its highest setting.
- Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
- Form into 8-12 hamburger patties.
- Grill until cooked to your favourite doneness.
- Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
- For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you'll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
- Chimichurri Sauce:.
- Whisk everything together.
- You may serve immediately but this condiment is at its best after a day or two of refrigeration.
ARGENTINEAN CHIMICHURRI BURGERS
Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling.
Provided by Mom2Rose
Categories Meat
Time 48m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
- Remove from heat.
- For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
- Cover and blend on lowest speed, slowly adding the oil.
- Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
- Shape into 12 patties 3-1/2 inches in diameter.
- Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
- Place remaining patties on top and seal edges.
- Place burger patties on the lightly oiled rack of the grill directly over medium heat.
- Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
- Brush rolls with some of the chimichurri sauce.
- Top with burgers, remaining sauce, and tomatoes and onions.
CHIMICHURRI BURGERS
Add flavor to your burgers with this fantastic chimichurri sauce! Super easy to whip up for your backyard barbecue party!
Provided by Simply Fresh Cooking
Categories Meat
Time 35m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
- Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them -- on the grill, in a pan, or under the broiler, and melt cheese slices on top.
- Serve with red onion and chimichurri sauce.
Nutrition Facts : Calories 500, Fat 40.8, SaturatedFat 11.4, Cholesterol 102.9, Sodium 494.9, Carbohydrate 3.2, Fiber 0.9, Sugar 0.9, Protein 28.8
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.
CHIMICHURRI BURGERS
Chimichurri goes double duty. It flavors the burger and makes a great topping.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Mix meat and 3 Tbsp. Our Favorite Chimichurri just until blended; shape into 6 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160°F). Top with Singles; grill 1 min. or until melted.
- Fill buns with cheeseburgers and remaining chimichurri.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 85 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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