Dominican Chimichurri Burger Katleti Food

[RECIPE + VIDEO] CHIMICHURRI (THE FAMOUS DOMINICAN CHIMI BURGER)

Steps:

• Making chimi sauce: Mix the ketchup, mayonnaise, orange juice and Worcestershire sauce. Set aside (keep chilled).
• Making the chimi patties: Pulse onion, garlic, bell pepper, salt, pepper, and Worcestershire sauce in a food processor until you obtain a coarse paste.Mix the seasoning paste with the meat. Divide meat into 6 portions and form 6 patties (round for hamburger bread, oval-shaped for pan de agua).
• Grilling the patties: Brush a stove-top grill with some of the oil and heat over high heat. Grill the patties, rotating until they are cooked through. Reserve.
• Toasting the bread: Reapply some oil to the grill and warm the bread.
• Grilling the vegetables: Reapply oil to the grill, and grill onions and tomatoes. Mix the cabbage with half the sauce made in step 1. Turn down the heat to medium and briefly cook the cabbage. Heating the cabbage is an optional step.
• Assembling: Put meat, onions, tomatoes, and cabbage between the buns, garnish with the remaining sauce.
• Serving: Serve right away. Goes great with an ice-cold beer.

DOMINICAN CHIMICHURRI BURGER

Steps:

• In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Reserve.
• Pulse garlic, onion, bell pepper, salt, and pepper in a food processor until you obtain a coarse paste.
• Add this mixture to the meat plus a tablespoon of Worcestershire sauce. Mix to combine. Divide the meat into three portions. Shape each portion into a ball and then flatten slightly to make into patties.
• Brush a stove-top grill with some olive oil and heat over high heat. Grill the patties, rotating until they are cooked through, about 5-6 minutes each side. Reserve.
• Add the cabbage to the grill pan and sprinkle with a little salt. Cook the cabbage slightly, no more than 2 minutes, stirring occasionally.
• Toast your burger bun on the grill pan and then assemble. Place meat in the bun, top with tomatoes, onions, cabbage and mayo-ketchup sauce.
• Serve warm with an ice-cold beer.

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.

DOMINICAN CHIMICHURRI BURGER (KATLETI)

Steps:

• Mix ground beef, green bell pepper, finely chopped onion, Worcestershire sauce, soy sauce, yellow mustard, garlic, oregano, salt, and pepper together in a large bowl. Form mixture into 4 patties that will fit inside the rolls.
• Heat vegetable oil in a large skillet over medium-high heat. Cook patties until browned on the bottom, about 6 minutes. Reduce heat to medium-low and flip; cook for 4 minutes. Top each patty with a slice of Cheddar cheese; cook until cheese starts to melt, about 2 minutes. An instant-read thermometer inserted into the center of each patty should read 150 degrees F (66 degrees C) for medium-well.
• Mix ketchup and mayonnaise together in a small bowl. Spread evenly over both sides of each bun. Transfer a patty to each bun; top with sliced cabbage, tomatoes, and onion.

CHIMICHURRI BURGER (DOMINICAN HAMBURGER)

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.

DOMINICAN CHIMICHURRI BURGERS

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

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.