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Street Food

Chimichurris Dominicanos

The Quirky Foodster Team

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15 min
Prep
15 min
Cook

Ingredients

  • 500 g (1.1 lb) Ground beef or pork
  • 4 Soft burger buns
  • 150 g (2 cups) Cabbage, finely shredded
  • 1 Tomato, sliced
  • 60 ml (1/4 cup) Mayonnaise-ketchup sauce
  • 1 tsp Garlic powder
  • to taste Salt and pepper

Method

  1. Season the ground meat with garlic powder, salt and pepper, then form into thin, wide patties.
  2. Griddle the patties over high heat until well-charred and cooked through, about 3-4 minutes per side.
  3. Toast the buns lightly on the griddle.
  4. Assemble by placing the patty on the bun, then topping generously with shredded cabbage, tomato slices and the mayo-ketchup sauce.
  5. Serve immediately while hot.

Introduction: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ is a hefty burger-style street sandwich of griddled seasoned meat piled with cabbage slaw and sauces, a nighttime staple sold from carts known as ‘chimichurreras’ outside clubs and street corners.

Cultural Background: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ is a hefty burger-style street sandwich of griddled seasoned meat piled with cabbage slaw and sauces, a nighttime staple sold from carts known as ‘chimichurreras’ outside clubs and street corners.

Tips: A very hot griddle gives the patty the characteristic charred street-cart flavor. Pile the cabbage generously — it’s a signature feature of the sandwich.

Variations: Add fried onions or crispy shoestring potatoes as extra toppings. Use chicken instead of beef or pork for a lighter version. Substitute a seasoned plant-based patty for the meat.

Storage: Best eaten immediately; not suited to storage once assembled.

Reheating: Reheat the patty separately in a skillet; assemble fresh toppings before serving.

Nutrition: Calories: 520 | Protein: 28g | Carbs: 34g | Fat: 30g

FAQs

Q: Is this the same as Argentine chimichurri?
A: No — despite the similar name, Dominican chimi refers to this street sandwich, not the herb-and-oil sauce from Argentina.

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