Chimi Burger

The best burgers are big, juicy, and messy. Chimi burger is all that and more.

Adding a super tasty chimichurri is full of fresh herbs, like cilantro makes all the difference. Often served with steak, chimichurri works wonders with this burger. 

Two delicious foods come together in this recipe: chimichurri and juicy grass-fed burgers. 

Packed with flavor from fresh herbs and a creamy secret sauce, grilled or sautéed cabbage, tomato, and onion, it’s our new favorite burger. Don’t be shy drizzling the sauce, it’s the magical final component that makes these messy and delicious burgers work. 

Chimi Burger
Serves 6
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Chimi Burger
  1. ⅓ cup chopped fresh cilantro, tender stems and leaves
  2. 1 tablespoon Worcestershire sauce
  3. 1 teaspoon soy sauce
  4. 2 cloves garlic, peeled, coarsely chopped
  5. ½ pasilla or poblano, stemmed, seeded, and roughly chopped
  6. ½ small yellow onion, roughly chopped, plus 1 large, sliced into 1⁄4″-thick rings
  7. Coarse sea salt and freshly ground black pepper, to taste
  8. 1½ lb. grass-fed (80% fat) ground beef
  9. 6 pan de agua, Portuguese rolls, or hamburger buns, split
  10. Butter or olive oil for buns
  11. ⅓ cup olive oil
  12. ¼ small head cabbage, cored and sliced 1⁄4″ thick
  13. 1 large beefsteak tomato, sliced crosswise 1⁄2″ thick
Secret Sauce
  1. 1 tablespoon Worcestershire sauce
  2. ¾ cup mayonnaise
  3. ⅓ cup sweet pickle relish (Bubbie's is our favorite relish)
  4. ¼ cup (unsweetened) ketchup
Instructions
  1. Purée cilantro, 1 tablespoon Worcestershire, plus soy sauce, garlic, poblano pepper, chopped onion, salt, and pepper in a food processor until smooth; transfer to a bowl along with beef and gently mix. Form mixture into six 6-oz. patties; chill.
  2. Heat a 12″ cast-iron skillet on stovetop or grill over medium-high heat. Brush buns with butter or oil and, working in batches, cook until lightly toasted, about 1 minute; set aside. Add 2 tablespoons oil to pan; add cabbage, salt, and pepper; cook until slightly browned, 2–3 minutes. Transfer to a plate; set aside. Add 2 more tablespoons oil to pan and working in batches, cook sliced onion and tomato, flipping once, until slightly browned, about 3 minutes for onion and 2 minutes for tomato; set aside.
  3. Whisk a tablespoon Worcestershire, the mayonnaise, relish, ketchup, salt, and pepper in a bowl; set aside.
  4. Add remaining oil to pan and, working in batches, cook burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare.
  5. Serve on buns with cabbage, onion, and tomato; drizzle with the secret sauce. Serve the remaining sauce with the rest of the cabbage, onion, and tomato. Drizzle more as needed. These are deliciously messy burgers.
Adapted from Saveur Magazine
Adapted from Saveur Magazine
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