Ingredients
- 1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin)
- 1 medium onion, finely chopped
- 1/2 large red bell pepper, diced
- 2 garlic cloves, minced
- 1/3 cup chopped cilantro leaves
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 4 hamburger buns, split
- Oil
- 2 cups thinly sliced cabbage
- 1 carrot, coarsely grated
- 1 small red onion, cut into rings
- 1 tomato, sliced 1/4-inch thick
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- Grilled Plantains with Chipotle Sauce
- 2 ripe yellow plantains
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 teaspoons pureed chipotle peppers in adobo sauce
- 1 tablespoon sugar
- 1 tablespoon cayenne powder
- 1 tablespoon black pepper
For the burgers:
Directions
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. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
For the plantains:
While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
















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By ITRIEDIT2
on December 05, 2011
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I tried it too and it was very good!! I didn't do the plantano maduro with the chipotle part. I actually live here in the Dominican Republic and my burgers tasted just like the street!!! I followed the directions exactly. Definitely a keeper.
By poisenivi_2436182
New Castle, DE
on July 10, 2011
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Saludo to everyone,
I'm dominican and we DO NOT PAIR ANYTHING WITH CHIPOTLE. This most to be a Bobby Flay idea, because he think the spicier the food the better it is. True spanish or Latina food is NOT SPICY excpt for MEXICO THAT IS THE ONLY LATINO COUNTRY THAT EATS EVERYTHING SPICY. American has a wrong concept about spanish food WE DO NOT EAT SPICY AT ALL. SPANISH FOOD IS ALL ABOUT FAVOR, AROMATIC HERBS, SPICES. NOT HOT PEPPER. THE FOOD CHANNEL GET YOUR FACT RIGHT AND STOP GIVING PEOPLE THAT WRONG CONCEPT ABOUT SPANISH FOOD. MEXICO IS NOT THE ONLY SPANISH COUNTRY THAT COOKS, THERE ARE BEAUTIFUL DISHES THAT ARE MADE BY OTHER COUNTRY, EXPLORE IT. The burger is right, it is a very tasting burger, but the glaze is not. Don't get me wrong Mexican food is delish, I dont have anything agaist it, but it will make more since if recipies were not chance to make it more appealing to American viewers.
By flacabel08
Queens new York
on March 23, 2011
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I made these for my self, they taste delicious. Thank u for the recipe.
Read all 15 reviews