Mini Dominican Chimichurri Burgers Recipe

Name: Mini Dominican Chimichurri Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage); 1 lb beef ground round; 1 large egg, lightly beaten; 1/4 cup chopped fresh cilantro; 1/4 cup finely chopped onion; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon seasoning salt; 2 teaspoons fresh lime juice; 1/4 cup ketchup; 1/4 cup mayonnaise; 12 dollar rolls, split (mini dinner rolls); 1 avocado, pitted, peeled and sliced; 12 slices tomatoes; 1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub Monterey Jack in a pinch)

Servings: persons

1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage)
1 lb beef ground round
1 large egg, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup finely chopped onion
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seasoning salt
2 teaspoons fresh lime juice
1/4 cup ketchup
1/4 cup mayonnaise
12 dollar rolls, split (mini dinner rolls)
1 avocado, pitted, peeled and sliced
12 slices tomatoes
1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub Monterey Jack in a pinch)

1
Heat grill to medium high.
2
Bring a large pot of water to a boil over medium high heat.
3
Add cabbage, immediately remove from heat and let stand 5 minutes.
4
Drain well and set aside.
5
Crumble beef into a large mixing bowl.
6
Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
7
Shape mixture into 12 small patties.
8
Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
9
In a small bowl stir ketchup and mayonnaise until well mixed.
10
Spread cut sides of rolls with ketchup mixture.
11
Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage), 1 lb beef ground round, 1 large egg, lightly beaten, 1/4 cup chopped fresh cilantro, and more.

Yes, Mini Dominican Chimichurri Burgers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Dominican Chimichurri Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions