Mini Chimichurri Burgers
They’ll never ask for a regular burger again when you try this unique take on the chimichurri, a popular dish served from street vendors wherever people congregate in Santo Domingo...
Set aside the buns or bread.
Mix the beef, egg, cumin, salt, chili powder, onion, cilantro, and lime juice. Take a ¼ cup size of the beef in your hands and shape burgers.
Cook them over a grill or on the stove top.
On mini buns, spread the mayo and ketchup mixture.
The cabbage needs to be soft. Bring a pot of water to a boil, turn off the fire and add the shredded cabbage for about five minutes. Strain water.
To begin layering, add the cooked burger to a bun. Add avocado, tomato, cabbage and cheese. Add the top bun and get ready for a delicious burger.
Great served with Napa Cabbage Salad! CLICK HERE
1 package of rolls
2 pounds of ground round
1 teaspoon of cumin
1 teaspoon of all season salt
1 teaspoon of chili powder
1 cup of chopped onion
¼ cup of chopped cilantro
Fresh squeeze of lemon or lime
1 cup equal parts of mayo and ketchup
1-2 avocado, thinly sliced, lengthwise
1 head of cabbage, finely shredded
1 tomato, sliced
1 package of queso cotija or Mexican cheese
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