Mini Dominican Chimichurri Burgers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage)
• 1 lb beef ground round
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped onion
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon seasoning salt
• 2 teaspoons fresh lime juice
• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 12 dollar rolls, split (mini dinner rolls)
• 1 avocado, pitted, peeled and sliced
• 12 slices tomatoes
• 1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub monterey jack in a pinch)

Recipe

• 1 heat grill to medium high.
• 2 bring a large pot of water to a boil over medium high heat.
• 3 add cabbage, immediately remove from heat and let stand 5 minutes.
• 4 drain well and set aside.
• 5 crumble beef into a large mixing bowl.
• 6 add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
• 7 shape mixture into 12 small patties.
• 8 place on grid over medium high heat; cover and grill until internal temperature is 165 degrees fahrenheit, about 2-3 minutes per side.
• 9 in a small bowl stir ketchup and mayonnaise until well mixed.
• 10 spread cut sides of rolls with ketchup mixture.
• 11 place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.