Posted On May 25, 2020
These hamburgers share the same name as the Argentinian herb sauce. There is no relation, but they are both pretty tasty. Make some burgers, invite a couple friends, sit back with plenty of cold beer and enjoy!
- 1 1/4 lb Ground beef
- 1 med Onion, finely chopped
- 1/2 Bell pepper, diced
- 2 Garlic cloves, minced
- 1/4 cup Chopped cilantro
- 1 tsp Oregano
- 2 tsp soy sauce
- 1 tbsp Worcestershire Sauce
- 4 Hamburger buns, split
- 2 cups Thinly sliced cabbage
- 1 Small carrot, coarsely grated optional
- 1 tomato, sliced 1/4 inch thick
- 1 Small red onion, sliced into rings
- 2 tbsp ketchup
- 2 tbsp Mayonnaise
Mix together cabbage, carrot (if using), and 1/4 teaspoon salt, set aside. Mix mayonnaise and ketchup in small bowl, set aside.
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. hint: You can pulse the vege's in a food processor to speed chopping, but don't mix the hamburg in it. Do that by hand, otherwise your burgers will be tough.
Heat outdoor grill or a large heavy skillet over medium heat until hot, then lightly toast buns.
Once buns are toasted, cook patties, turning once, about 8 minutes or until cooked to desired doneness. Transfer to buns.
While building the burgers, if desired, cook cabbage, carrot mixture slightly to soften the vegetables, no more than 2 minutes. This step is totally optional, only if you like your cabbage a little softer. I prefer mine crunchy!
Top burgers with sliced onion and tomato. Top with cabbage mixture, then top burgers with sauce.
Adjust the amounts of sauce to your liking. Add in some mustard if you like also. Some pickle relish wouldn't hurt either! Spice it YOUR Way! Not traditional, but I supposed a slice of cheese wouldn't hurt anything either!