Serves4
- Active time:35 min
- Start to finish:45 min
September 2007
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!
-
1 1/4
lb
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
-
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.
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Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
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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.
