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Dominican-Style Chimichurri Burgers
Recipes
Dominican-Style Chimichurri Burgers
4 servings
30 minutes total

Ingredients

  • 4 Bakery Cuban rolls
  • 8 cloves garlic
  • 1 tablespoon fresh oregano
  • 1 small red onion
  • 1 large ripe tomato
  • ½ small green cabbage
  • 1 lime, for juice
  • ½ cup white vinegar
  • ¼ cup water
  • 1 teaspoon kosher salt, divided
  • ½ cup ketchup
  • ½ cup mayonnaise
  • 1 cube chicken bouillon
  • 1 ½ lb ground chuck

Steps

    1. Slice rolls open. Chop garlic and oregano finely. Slice onion and tomato thinly. Core cabbage and slice thinly. Juice lime (1 tablespoon).
    2. Place in bowl: cabbage, onions, vinegar, water, and ½ teaspoon salt; toss to coat. Set aside, stirring occasionally. Combine ketchup and mayonnaise.
    3. Preheat large cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes. Combine in second bowl: garlic, oregano, lime juice, bouillon cube, and remaining ½ teaspoon salt. Smash with back of spoon until paste forms. Add ground chuck, knead to blend, and form into 4 equal balls.
    4. Place meatballs in skillet (in batches) and press into thin patties. Cook 3 minutes (do not flip), then flip carefully. Cook 2–3 more minutes until well browned and 160°F. Drain, then repeat with remaining meatballs.
    5. Coat cut sides of rolls with mayonnaise mixture. Arrange bottom halves on work surface; top with burger patties, tomato slices, cabbage mixture, and tops halves of rolls. Serve.

Amount per ¼ recipe serving: Calories 910, Total Fat 54g, Sat Fat 15g, Trans Fat 1.5g, Chol 110mg, Sodium 1840mg, Total Carb 72g, Fiber 6g, Total Sugar 13g, (Incl. 6g Added Sugars), Protein 37g, Vitamin D 0%, Calc 8%, Iron 45%, Potassium 10%