This is a recipe for a Chimichurri. Not to be confused with the sauce that is often used for steak/churrasco, but its the Dominican Hamburger, which is called a Chimichurri. And Gourmet Magazine presents an updated recipe with a bit of cabbage added as a bonus. Enjoy…
Messy is key, and blending the sauce ahead of time makes for easy assembly. This month’s Gourmet Magazine’s recipe instructs a quick sauté of the cabbage but it will make a huge tasty difference if you do a very quick pickle of the cabbage in vinegar ahead of time. But it’s not necessary.
4 hamburger buns
2 pounds of ground beef
1/2 teaspoon of garlic, crushed
1 large onion, sliced into rings
1 large onion, diced
1 bell pepper, diced
2 large tomatoes, sliced
2 cups shredded cabbage
1 tablespoon of Worcestershire sauce
2 tablespoons of oil
salt and pepper
1. Mix meat, worcestershire sauce, garlic, onion cubes, bell pepper, and add a pinch of salt, a pinch of oregano and a pinch of pepper. Divide meat into four portions and form 4 patties. Brush a stove-top grill with some of the oil and heat. Grill the patties, rotating until they are well done.
2. Briefly grill tomatoes and onion rings. Turn down the heat at its minimun and briefly cook the cabbage. Reapply some oil to the grill and warm up the bread.
3. Assemble the hamburger and garnish with ketchup and mayonnaise.