Chimichurri Burger Dominican Hamburger Food

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DOMINICAN CHIMICHURRI BURGERS



Dominican Chimichurri Burgers image

A saucy, simply seasoned burger, topped with sauteed cabbage, tomato and onion, the Chimichurri Burger - aka "Chimi" - is Dominican street food at its finest!

Provided by Erica

Categories     Main Course

Time 18m

Number Of Ingredients 15

2 pounds ground beef (market or chuck is best)
1/4 cup Worcestershire sauce
5 tablespoons soy sauce (separated)
4 teaspoons garlic powder (separated)
2 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups cabbage (thinly sliced)
1 teaspoon olive oil
1 large tomato (thickly sliced)
1/4 red onion (sliced)
4 rolls (water buns or kaiser rolls, split and toasted)
1/2 cup ketchup
1/2 cup mayonnaise
1/4 teaspoon soy sauce

Steps:

  • 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.
  • (optional step) Return pan to stove and heat olive oil. Sear tomato and onion slices for 1 minute on each side. Remove to a plate.

Nutrition Facts : Calories 1045 kcal, Carbohydrate 53 g, Protein 49 g, Fat 69 g, SaturatedFat 20 g, Cholesterol 172 mg, Sodium 2935 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving

CHIMICHURRI BURGER (DOMINICAN HAMBURGER)



Chimichurri Burger (Dominican Hamburger) image

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

2 lbs 80% lean ground beef
2 cups chopped cabbage or 2 cups coleslaw mix
1 large red onion
mustard
mayonnaise
ketchup
1 tomatoes
1 avocado (optional)
4 -6 Portuguese rolls
1 large green pepper
6 garlic cloves
1 tablespoon oregano
olive oil
2 (1 ounce) packages sazon goya con culantro y achiote

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 WITH CHIPOTLE GLAZED GRILLED YELLOW PLANTAINS



Dominican Chimichurri Burgers with Chipotle Glazed Grilled Yellow Plantains image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 25

1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin)
1 medium onion, finely chopped
1/2 large red bell pepper, diced
2 garlic cloves, minced
1/3 cup chopped cilantro leaves
1 teaspoon dried oregano
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
Salt and pepper
4 hamburger buns, split
Oil
2 cups thinly sliced cabbage
1 carrot, coarsely grated
1 small red onion, cut into rings
1 tomato, sliced 1/4-inch thick
2 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 ripe yellow plantains
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
1 tablespoon sugar
1 tablespoon cayenne powder
1 tablespoon black pepper

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.

MINI DOMINICAN CHIMICHURRI BURGERS



Mini Dominican Chimichurri Burgers image

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

1 (10 ounce) package angel 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)

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 Burgers image

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

1 cup fresh flat-leaf parsley, trimmed of thick stems (firmly packed)
3 -4 garlic cloves
2 tablespoons oregano leaves, fresh
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
2 lbs 85% lean ground beef
6 whole grain buns
6 slices smoked gouda cheese
1 red onion, sliced into 6 thin, round pieces
salt
fresh ground black pepper

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

DOMINICAN CHIMICHURRI BURGERS



Dominican Chimichurri Burgers image

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

1 1/4 pound ground beef chuck
1 medium onion, finely chopped
1/2 large red bell pepper, diced
2 garlic cloves, minced
1/3 cup chopped cilantro
1 teaspoon dried oregano
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
4 hamburger buns, split
2 cups thinly sliced cabbage
1 carrot, coarsely grated
1 small red onion, cut into rings
1 tomato, sliced 1/4 inch thick
2 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon yellow mustard

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.

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