Mini Dominican Chimichurri Burgers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 think these would be great with fresh slaw, too. Ingredients:
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) |
Directions:
1. Heat grill to medium high.
2. Bring a large pot of water to a boil over medium high heat.
3. Add cabbage, immediately remove from heat and let stand 5 minutes.
4. Drain well and set aside.
5. Crumble beef into a large mixing bowl.
6. Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
7. Shape mixture into 12 small patties.
8. Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
9. In a small bowl stir ketchup and mayonnaise until well mixed.
10. Spread cut sides of rolls with ketchup mixture.
11. Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.
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