RECIPE

Jose’s Chimichurri Burgers

Rach’s friend Jose is from the Dominican Republic, the place that inspired these delicious burgers.

Ingredients

For the chimichurri:

  • 3 tablespoons Worcestershire sauce
  • 1/4 cup red bell pepper, chopped
  • 1 serrano pepper, seeded
  • 1/2 small yellow onion
  • 2 cloves garlic
  • 1/2 cup parsley and cilantro, packed
  • 1 sprig oregano or marjoram or 1 teaspoon dried oregano
  • 2 pounds ground beef or pork
  • Salt and pepper

For the toppings and fixings:

  • 1 tablespoon canola or vegetable oil, plus some for drizzling
  • 1 yellow onion, thinly sliced
  • 1/2 pound white cabbage, cored and thinly sliced
  • Salt and pepper
  • 6 thick slices beefsteak tomato
  • 1 cup mayonnaise/aioli, homemade* or store-bought
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup sweet pickle relish
  • 6 burger rolls, club rolls or sweet Portuguese rolls, split
  • Melted butter

*For the mayo/aioli:

  • 1 egg yolk
  • 1 rounded teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2/3 cup grapeseed oil
  • Fine sea salt, to taste

Preparation

Place the chimichurri ingredients in a food processor and fine chop into a thick sauce.


Place the meat in a bowl and season with salt and pepper. Add the chimichurri and combine. Form six patties and chill them for a few hours for the flavors to combine.


For the toppings, heat a skillet over medium-high heat with the oil. Add the onion and sweat a minute or two; add the cabbage, season with salt and pepper and let wilt for 2-3 minutes more. Remove from the heat.


Heat a griddle pan or cast iron skillet over medium-high heat with a drizzle of oil. Add the tomatoes; cook for a minute on each side, then remove to a plate. Brush the rolls with melted butter and griddle them until toasty and golden; remove to a plate. Add another drizzle of oil and cook the patties for 8-10 minutes.


If making your own aioli, whisk up the egg yolk, Dijon and lemon juice, then stream in the grapeseed oil slowly down the side of the bowl while whisking continuously; season with sea salt, to taste. Stir in the ketchup, Worcestershire, relish and combine.


Place the burgers on the rolls and top with onions and cabbage, tomato and some sauce.

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Rachael Ray