Ugly Chimichurri Burgers Does a Delicious Meal Make

As you may have seen with some of my previous work, food doesn't have to look good to taste good. Combine laziness, absentmindedness, impatience with some good cooking and baking skills and a touch of pizzaz, and you've got my cooking.

I made this during the height of the summer but never posted it (ah, laziness). I have to say, hamburgers are fantastic year round thanks to football Sundays.  This recipe comes to you (and me) via Bobby Flay and it truly hits the spot. A lot of ingredients go in to making this, but it really amps up your normal hamburger. And don't skip the cabbage! It is a fantastic ingredient that adds a nice variety in texture.

Does anyone else notice that Bobby Flay adds tortilla chips to everything he possibly can? I'm sure he'll come up with a blue corn tortilla ice cream soon, if he hasn't already.

Via Grill It with Bobby Flay

Ingredients

• 1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin)
• 1 medium onion, finely chopped
• 1/2 large red bell pepper, diced
• 2 garlic cloves, minced
• 1/3 cup chopped cilantro leaves
• 1 teaspoon dried oregano
• 2 teaspoons soy sauce
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 4 hamburger buns, split
• Oil
• 2 cups thinly sliced cabbage
• 1 carrot, coarsely grated
• 1 small red onion, cut into rings
• 1 tomato, sliced 1/4-inch thick
• 2 tablespoons ketchup
• 2 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• Grilled Plantains with Chipotle Sauce
• 2 ripe yellow plantains
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 2 teaspoons pureed chipotle peppers in adobo sauce
• 1 tablespoon sugar
• 1 tablespoon cayenne powder
• 1 tablespoon black pepper

For the burgers:

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. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.

Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.

For the plantains:

While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.

Serve with Crunchy Avocado Salad

Ingredients

• 2 ripe avocados, peeled, pitted and diced
• 2 ripe beefsteak tomatoes, diced
• 1/2 cup pitted nicoise olives, roughly chopped
• 1 cup canned chickpeas, drained, rinsed and drained again
• 2 tablespoons roughly torn flat-leaf parsley
• 1/4 cup champagne vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 ounces blue corn tortilla chips

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

Comments

[Sweetcharity]

I'm shocked and amazed that Booby (that's what I call him) didn't use mangoes at all... usually he's all mango-chipotle this and mango-chipotle that... I never noticed his apparent affinity for tortillas though.

[Belstaff Jacket UK]

I really like this website , and hope you will write more ,thanks a lot for your information,thank u very much.