Best Dominican Chimichurri Burger Katleti Recipes

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DOMINICAN CHIMICHURRI BURGER



Dominican Chimichurri Burger image

Dominican Chimichurri Burger is traditional Dominican street food. The burger patties are made with ground beef and seasoned with Dominican flavors. This flavorful burger is topped with tomatoes, slightly pickled red onions, shredded cabbage, and a big spoonful of mayo-ketchup sauce.

Provided by Vanessa

Categories     Main Course

Time 25m

Number Of Ingredients 14

3 tablespoons mayonnaise
1 1/2 tablespoons ketchup
1/2 teaspoon garlic powder
1 garlic clove
1 small onion, (quartered )
1/2 bell pepper
1 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 pound ground beef, (lean)
1 small onion, (cut into rings)
1 tomato, (cut into slices)
2 cups cabbage, (shredded)
3 panes de agua or roll bread buns

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.

Nutrition Facts : Calories 670 kcal, Carbohydrate 38 g, Protein 33 g, Fat 43 g, SaturatedFat 14 g, Cholesterol 113 mg, Sodium 1319 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

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.

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.

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

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