Chimichurri Dominicano

Step by stepInstructions

1. Mix the ground beef with the adobo, garlic powder, Worcestershire and oregano, handling it as little as possible. Divide into four loose balls.
2. Make the chimichurri sauce by whisking the mayonnaise, ketchup and hot sauce in a small bowl, and season the shredded cabbage with a few tablespoons of it for the slaw.
3. Heat a griddle or large skillet over medium-high heat with a little oil. Place a beef ball on the hot surface and smash it flat with a spatula into a thin, craggy patty, about ¼ inch (6 mm) thick.
4. Cook 2 to 3 minutes per side, pressing down occasionally, until the edges are lacy and crispy.
5. Split and toast the rolls on the griddle, then spread a generous swipe of chimichurri sauce on both halves.
6. Build each burger with the patty, cabbage slaw, tomato and onion, and serve hot with french fries.