Mini Dominican Chimichurri Burgers - cooking recipe

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)

Preparation

Heat grill to medium high.
Bring a large pot of water to a boil over medium high heat.
Add cabbage, immediately remove from heat and let stand 5 minutes.
Drain well and set aside.
Crumble beef into a large mixing bowl.
Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
Shape mixture into 12 small patties.
Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
In a small bowl stir ketchup and mayonnaise until well mixed.
Spread cut sides of rolls with ketchup mixture.
Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.