Chimi Burger
by Chef Ana Pozo · Inspired With A Twist
Ingredients
- Ketchup
- Mayonnaise
- Orange juice from an orange
- Worcestershire sauce
- Soy sauce
- Smoked paprika
Instructions
- 80/20 Ground Beef
- Onion
- Garlic cloves
- Green bell pepper
- Culantro or cilantro
- Dried Dominican Oregano
- S + P
- Worcestershire sauce
- Fresh thyme
- Adobo
- Oil for frying
- Onion cut into rings
- Tomatoes cut into slices
- Shredded cabbage
- Apple Cider or white vinegar
- Panes de agua (or hamburgers buns)
- Use the food processor to blend all the ingredients together until you get a course paste
- Mix the seasoning paste with the ground beef, form 6 oz patties into an oval shape.
- Chill the patties for at least an hour and up to 24 hours (this is very important so the patties don’t fall apart)
- In a small bowl, mix Worcestershire sauce, soy sauce, orange juice, smoked paprika. Ketchup & mayonnaise until it is well combined. Set aside in the refrigerator.
- In a shallow bowl, add the cabbage, and place the onions on top. Pour in some vinegar and let them sit in the vinegar until your’e ready to cook them.
- Use a grill or a cast iron. Add some oil on medium-high heat.
- Cook patties, turning once cook to your liking. When you turn the patties, press gently for a few seconds. Set aside.
- Reapply oil to the grill, and grill onions and tomatoes for about one minute or two each. Be careful overcooking the tomatoes.
- Lower the temperature to medium. Strain the cabbage and mix it with the cabbage with half the special sauce and briefly cook the cabbage. Heating the cabbage is an optional step.
- Toast the bread on the grill
- To assemble the burger, Spread some of the sauce on the bottom buns. Then place the burger, tomatoes, onions, cabbage and more sauce and put the top buns.
- Enjoy!