This Dominican-style hamburger is topped with sautéed cabbage, onion, and tomato and doused in a Worcestershire-spiked ketchup-mayonnaise blend known as salsa golf. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Chimi Burger.
Yield: serves 6
- 1⁄3 cup chopped cilantro
- 1 tbsp. Worcestershire sauce
- 1 tsp. soy sauce
- 2 cloves garlic, peeled
- 1⁄2 small red bell pepper, stemmed, seeded, and roughly chopped
- 1⁄2 small yellow onion, roughly chopped, plus 1 large, sliced into 1/4″-thick rings
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 lb. ground beef
- 6 pan de agua, Portuguese rolls, or hamburger buns, split
- 3 tbsp. unsalted butter, softened
- 1⁄3 cup olive oil
- 1⁄4 small head cabbage, cored and sliced 1/4″ thick
- 1 large beefsteak tomato, sliced crosswise 1/2″ thick
- 1 cup mayonnaise
- 1⁄3 cup sweet pickle relish
- 1⁄4 cup ketchup
- Purée cilantro, half the Worcestershire, plus soy sauce, garlic, bell 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.
- Heat a 12″ cast-iron skillet over medium-high heat. Brush buns with butter and, working in batches, cook until lightly toasted, about 1 minute; set aside. Add 2 tbsp. oil to pan; add cabbage, salt, and pepper; cook until slightly browned, 2–3 minutes. Transfer to a plate; set aside. Add 2 tbsp. 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. Whisk remaining Worcestershire, the mayonnaise, relish, ketchup, salt, and pepper in a bowl; set aside.
- Add remaining oil to pan and, working in batches, cook burgers, flipping once, until cooked to desired doneness, about 12 minutes for medium rare. Serve on buns with cabbage, onion, and tomato; drizzle with sauce.