Chimichurri (Dominican Burger)

October 29, 2012

Before we dig into this Lunes Latinos recipe, I want to reiterate why Lunes Latinos was created. To:

  • Keep my roots alive by cooking food my mom cooked for me.
  • Share with you the delicious eats I grew up eating.
  • Learn more about the similarities and differences of Latin cooking.
  • Introduce you to my culture and the food of mi tierra.
  • Put Dominican cuisine on the map and tell the world more about what makes it special.

And it is because of this very last reason that I have decided to cook this recipe. I was reading Latin’s kitchen top 10 Latin Sandwiches and noticed they did not list the Chimichurri (not to be confused with the Argentinean sauce). The Chimichurri I am referring to is a traditional Dominican sandwich and I want to tell you all about it so you can try it, love it and hopefully next time it will make this top 10 list.

Doesn’t it look mighty good?

The Chimmichurri a.k.a. the Chimi is usually sold by stands and is most popular during the wee hours of the night. It consists of one all-beef patty, special pink sauce, cabbage, tomatoes, onions – all on a toasted water roll, take that Big Mac. Although it sounds a lot like a  burger, in the Dominican Republic it is not. These food stands will serve burgers, hot dogs and Chimis so make sure you know exactly what you are going to order. And remember, the messier the better.

Have you heard of the Chimi before? No? I am sorry. Well if you have been denied this pleasure and would like to know more about it, take a look at what Gourmet Magazine , Anthony Bourdain and Matt Bites have said about the Chimi.

Chimichurri (Dominican Burger)

There are several things that makes the Chimi special and the top two are: it’s pink special sauce (a combination of mayo and ketchup – I add a touch of chili garlic paste for a nice kick but that is not the norm) and the quick pickled sauteed shredded cabbage.

The beef patty is not formed perfectly round as its formed to fit the bun which is usually a traditional Dominican pan de agua/water bread roll. Onions, garlic, soy sauce and oregano are added to give the meat a typical sazón.

Once you cook the meat to your liking, assemble and enjoy!  What I love about the Chimi, is that is juicy, messy, tangy, savory; a clever combination that I am always ready to devour.

Chimichurri (Dominican Burger) – yields 4


1 pound ground beef

1 teaspoon minced garlic

1 teaspoon ground dried oregano

1 1/2 tablespoon soy sauce

2 tablespoons finely diced vidalia onions

4 water bread rolls (or any  bread of your preference)

2 tablespoons of mayonnaise

2 tablespoons of ketchup

1 teaspoon chili garlic paste (or any hot sauce of your preference)

2 cups of shredded cabbage

1/2 cup white rice vinegar

1 teaspoon of olive oil

1 medium tomato, sliced


Season beef with onions, garlic, oregano and soy sauce.

Form 1/2 inch thick patties and grill cooking both sides. About 3-4 minutes each side for well done.

Mix mayo, ketchup and chili garlic paste. Set aside.

Soak the cabbage on vinegar for at least 5 minutes. Cook on a pan over medium heat with a teaspoon of oil and a pinch of salt till tender.

Grill bread until warm and toasty.

Assemble sandwich in this order: bun, tons of pink sauce, meat, tomato, cabbage and more pink sauce then top it with the other bun half.

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