RECIPES: Recipe Details

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Chivito Burgers with Salsa Golf


1/2 cup minced onion
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground chuck

6 slices applewood-smoked bacon

Salsa Golf:
1/2 cup ketchup
1/2 cup mayonnaise
1 teaspoon lemon juice

2 - 3 tablespoons vegetable oil for brushing the grill grates
6 ounces fresh mozzarella
6 ounces Virginia ham
3 tablespoons softened butter
6 large hamburger buns
1/3 cup chopped black olives
1 head butter lettuce
2 large ripe tomatoes, sliced thick


Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.

For patties, combine onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Mix the beef with the seasonings, handling the mixture as little as possible. Form into 6 patties that fit the size of the buns. Cover with plastic wrap and refrigerate or place in cooler.

Place bacon in a large, grill-proof skillet and cook until crisp. Drain on paper towels. Wrap in aluminum foil to keep warm.

To prepare salsa golf, combine the ketchup, mayonnaise and lemon juice in a small bowl. Cover with plastic wrap and set aside.

To cook the patties, brush the grate with vegetable oil. Place the patties on the grill, cover and cook for 4-6 minutes. During the last 2 minutes of cooking, put a small mound of cheese on each burger and allow it to melt. Grill the ham slices for 1 minute. Butter the buns, and place them on the outer edges of the grill to toast for about 3 minutes.

To assemble the burgers, spread both sides of the buns with salsa golf. Starting with each bottom bun, add a spoonful of chopped olives, lettuce, a slice of tomato and the burger. Add a slice of ham, a piece of bacon and the top half of the bun.

Makes 6 burgers


Chivitos are special steak sandwiches from Uruguay. The story of their creation comes from the 1950s when a woman went into a restaurant in Punta del Este late at night. She ordered chivito, which means goat meat, but the restaurant was out of it, so the owner pulled together whatever he had and made this sandwich. It was so popular with the customer that the restaurant put it on the menu, and today it is popular all over Uruguay. I think of it as the "Dagwood Sandwich" of Uruguay - bring on the napkins!