Dominican Chimichurri Burger with Poppy Seed Fruited Slaw

Growing up in suburban Melbourne, I did not really come into contact with a lot of Latino food. In fact, the closest I came was at our local Taco Bill, but later in life, that was more for the Margarita's than the food. Therefore, I am not that familiar with a lot of Latino foods and don't cook it very often, if at all. So, I was kind of disappointed when I picked up the September edition of Gourmet, to find that it was dedicated to Latino foods, but I decided that it would be good for me to learn more about this exotic (at least to me) food.

I was fortunate enough in the last two years to travel around central and Eastern Mexico for two weeks and to try some authentic Cuban in NYC and Miami. I am still getting used to the flavors, but decided to dip my toe in the water (so to speak) for tonight's dinner and make these Dominican Chimichurri burgers from the September Gourmet edition. They were very nice, but were extremely messy!! Just make sure to have loads of napkins handy.

I decided to serve this burger with the poppy seed fruited slaw from the September 2006 edition of cooking light. Both hubby and I are not huge fans of coleslaw, but this one was pretty good. I don't think you need as much dressing as the recipe provides, but that's just my taste. Enjoy!

Dominican Chimichurri Burgers
(makes 4)

1 1/4lb ground beef
1 medium onion, finely chopped
1/2 red bell pepper, diced
2 garlic cloves, minced
1/3 cup cilantro
1 tsp dried oregano
2 tsp soy sauce
1 tbs Worcestershire sauce
4 hamburger buns, split
2 cups thinly sliced cabbage
1 carrot, coarsely grated
1 small red onion, cut into rings
1 tomato, sliced 1/4" thick
2 tbs ketchup
2 tbs mayonnaise
1 tbs yellow mustard

1. Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, 1/2 tsp each of salt and pepper. Form into patties.

2. Heat the grill, then cook the patties (about 8 minutes) turning once. Toast buns.

3. Meanwhile, cook cabbage and carrot with 1/4 tsp salt over medium high heat, until wilted, about 2 minutes. Oil pan again and sear onion and tomato until slightly charred.

4. Mix ketchup, mustard and mayonnaise. Place burger, cabbage mixture, tomato and onion on the burger bun. Top with sauce and remaining bun. Serve with salad.

Poppy Seed Fruited Slaw
(Serves 6)

coleslaw
1/2 cup orange sections
1 cup halved seedless red grapes
1 package of cabbage and carrot coleslaw
dressing
1/4 cup sugar
1 tbs minced onion
3 tbs cider vinegar
1 tsp poppy seeds
4 tsp canola oil
1/2 tsp dry mustard
1/4 tsp salt

1. To prepare coleslaw, chop orange sections. Combine oranges, grapes and coleslaw in a large bowl.

2. To prepare dressing, combine ingredients and whisk until sugar dissolves. Add to cabbage mixture and toss well. Cover and chill for 30 minutes before serving.