Best 2 Dominican Chimichurri Burgers Recipes

In this article, we will embark on a tantalizing culinary adventure to discover the best recipe for the Dominican Chimichurri Burger, a unique and flavorful dish that embodies the vibrant spirit of the Dominican Republic. As we venture into the realm of burger-making, we will explore the intricate details that contribute to the burger's distinct taste and texture. From the selection of premium-quality beef to the preparation of the savory chimichurri sauce, we will guide you through each step, ensuring that you create a burger that is both delectable and visually appealing. Prepare to indulge in a sensory experience as we unravel the secrets behind the perfect Dominican Chimichurri Burger.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

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)

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.

Tips to Make the Best Chimichurri:

Use fresh herbs: The fresher the herbs, the more flavorful the chimichurri will be. If possible, use herbs that have been freshly picked from your garden or a local farmers market.
Choose the right type of oil: Olive oil is the traditional choice for chimichurri, but you can also use other oils, such as avocado oil or grapeseed oil. Choose an oil that has a mild flavor so that it doesn't overpower the herbs.
Add some acidity: A little bit of acidity helps to balance out the richness of the oil and herbs. You can add acidity with lemon juice, lime juice, or vinegar.
Season to taste: Chimichurri should be well-seasoned with salt and pepper. Taste the chimichurri before serving and adjust the seasonings as needed.
Let the chimichurri rest: After you've made the chimichurri, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Chimichurri is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, fish, and vegetables. You can also use it as a marinade or dipping sauce. If you're looking for a way to add some excitement to your next meal, give chimichurri a try.