These multispiced patties are a step up from basic backyard burgers, infused with a laundry list of herbs and chopped veggies. Grab a handful of napkins and prepare for a messy masterpiece.

　　

Ingredients

Makes 4 servings

　　1 1/4 pounds ground beef chuck

　　1 medium onion, finely chopped

　　1/2 large red bell pepper, diced

　　2 garlic cloves, minced

　　1/3 cup chopped fresh cilantro

　　1 teaspoon dried oregano

　　2 teaspoons soy sauce

　　1 tablespoon Worcestershire sauce

　　1/2 teaspoon salt

　　1/2 teaspoon pepper

　　4 hamburger buns, split

　　2 cups thinly sliced green cabbage

　　1 medium carrot, coarsely grated

　　1 small red onion, cut into rings

　　1 medium tomato, sliced 1/4 inch thick

　　2 tablespoons ketchup

　　2 tablespoons mayonnaise

　　1 tablespoon yellow mustard

　　

Step 1

Mix the beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, salt, and pepper. Form into 4 (4 1/2-inch-wide) patties.

　　

Step 2

Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast the buns.

　　

Step 3

Oil the griddle, then cook the patties, turning once, about 8 minutes total for medium-rare. Transfer to the buns.

　　

Step 4

Mix the cabbage, carrot, and salt to taste, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.

　　

Step 5

Oil the griddle again, then sear the onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.

　　

Step 6

Stir together the ketchup, mayonnaise, and mustard, then top burgers with sauce.

　　The Epicurious Cookbook