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How to make the Dominican Seasoning for the Chimichurri Hamburger. In a small food processor, add chopped cilantro, green bell pepper, onion, garlic, dried Dominican Oregano, soy sauce, Worcestershire sauce, salt, and pepper. Puree the ingredients, and then add this mixture to the ground beef and combine gently.

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In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside. Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them -- on the grill, in a pan, or under the broiler, and.

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Making Burgers. To a large bowl, add the ground chicken along with 1/4 cup of the chimichurri sauce and 1 tsp of salt. Mix together with your hands and then form 4 equal sized patties. Heat a large skillet on medium high heat with 1-2 tbsp of oil. Let it get hot and then add in the burgers.

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Combine chicken, 1 tablespoon chimichurri, and remaining 1/2 teaspoon salt in a medium bowl. Shape into 4 patties, about 4 inches wide and 1/2 inch thick. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add patties; cook until browned and a thermometer inserted in thickest part registers 155°F, 4 to 5 minutes per side.

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Drizzle olive oil in the pan and heat over medium-low temperature. Sauté until the vegetables start to soften. Add in 1 tablespoon cumin and 1/2 tablespoon ancho chile powder and stir. Heat for a minute or two on the stove. Remove the peppers and onions to a plate to cool down, like completely.

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Set aside in the fridge. 2. Making the chimi patties. Pulse onion, garlic, bell pepper, salt, pepper, and Worcestershire sauce in a food processor until you obtain a coarse paste. Mix the seasoning paste with the meat. Divide meat into 6 portions and form 6 patties (round for hamburger bread, oval-shaped for pan de agua). 3.

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Mix together with ground beef and let sit for 15-20 minutes. In bowl with beef, stir in onion, salt, pepper, parsley, cilantro, oregano, garlic, vinegar, cayenne, and lemon zest. Shape into round hamburger patties that are about 3/4 inch in thickness and 3-4 inches in diameter. Grilling: Turn grill to 500 degrees.

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Prep your charcoal and get the grill set and ready to go. Mix the ground beef with the salt and pepper in a large bowl. Form 8 thin patties. Arrange a dollop of chimichurri butter in the center of 4 of the patties. Press the other 4 patties on top and seal. Grill burger patties to your desired doneness.

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Step 1. 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.

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Directions. To make chimichurri, chop herbs with a sharp knife until fine; add sliced garlic to the mixture. Continue chopping until mixture is very fine; transfer to a bowl. Stir in the 1/4 cup olive oil, white wine vinegar, the 1/4 teaspoon salt, black pepper, cumin, and red pepper flakes. Wrap and refrigerate until needed.

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Instructions. In a large bowl, mix the ground beef, salt, pepper and garlic powder together until well incorporated. Form into desired size beef patties. Chill, covered, in refrigerator at least 30 minutes before grilling. Prepare your grill.

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Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce. Andrew Purcell.

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Preheat a grill or grill pan over medium-high heat. Grill the burgers for 4-5 minutes per side, or until cooked to your desired level of doneness. During the last minute of cooking, place a slice of provolone cheese on top of each burger and allow it to melt. Toast the burger buns on the grill or in a toaster oven.

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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.

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Add the coffee (1 cup) and then cook until the coffee has evaporated, stirring often, and the onions are completely soft. Set these aside. Make the chimichurri by chopping the parsley (1 head), mincing the garlic cloves (3) and dicing the red bell pepper (2 tbsp). Combine these ingredients in a bowl with olive oil (½ cup), red wine vinegar (2.

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8. Meanwhile, make the chimichurri sauce by combining parsley, olive oil, red wine vinegar, garlic cloves, oregano and salt & pepper in a food processor. 9. Now turn the grill up to 425 degrees F. 10. Let each burger cook for 8-10 minutes or until a meat thermometer inserted in the center reads 160 degrees F. 11.