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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.
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2
Form into 4 (4 1/2-inch-wide) patties.
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3
Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
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4
Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare.
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5
Transfer to buns.
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6
Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes.
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7
Divide among burgers.
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8
Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total.
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9
Divide among burgers.
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10
Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
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11
While the hamburgers are cooking, peel plantains and wrap them in foil.
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12
Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized.
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13
Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal.
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14
In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth.
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15
Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side.
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16
Flip after a couple of minutes and brush the sauce on the other side.
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17
Remove from grill and serve with the burgers.
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18
A viewer, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
