Name: Dominican Chimichurri Burger
Ingredients: 1 lb ground beef (80/20); 2 tablespoons sofrito; 1 packet sazón; 1 teaspoon adobo seasoning; 1 teaspoon garlic powder; Salt and pepper to taste; 4 soft round burger buns; 2 cups shredded green cabbage; 1 large tomato (sliced); 1 small red onion (sliced into rings); Ketchup; Mayonnaise; Butter for toasting buns

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The Dominican Chimichurri — not to be confused with the Argentinian herb sauce — is the most iconic street burger in the Dominican Republic. You'll find it sizzling on flat-top grills at street carts all across Santo Domingo, layered with a seasoned beef patty, shredded cabbage, ripe tomato, onion, and a tangy pink sauce made from mayo and ketchup, all piled onto a soft pan-toasted bun. It's messy, bold, and completely addictive. This is the burger I grew up eating, and once you make it at home you'll understand why Dominican food is quietly one of the most underrated cuisines in the world.

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Did You Know?

The Dominican Chimichurri burger gets its name from the word 'chimichurri' — but in the Dominican Republic it refers to the sandwich itself, not the Argentine herb sauce. Street vendors called chimi-chimi carts have been serving this burger across Santo Domingo since the 1970s. The shredded cabbage topping is non-negotiable in authentic versions — it adds crunch, absorbs the pink sauce, and is the detail that immediately tells you this is a Dominican burger and not anything else.

Pro Tips

Season your beef patty generously — Dominican chimis are not bland. Mix in sofrito, garlic, and sazón directly into the ground beef before forming the patty. Toast the bun face-down in the same pan you cooked the beef so it picks up all those drippings. Shred the cabbage thin so it wilts slightly when it hits the warm patty — thick shreds don't integrate with the rest of the burger the same way. The pink sauce is just mayo and ketchup but the ratio matters: go heavier on the mayo for a richer result.

Storage & Meal Prep

Store cooked patties separately from the toppings in an airtight container in the refrigerator for up to 3 days. The pink sauce keeps for up to a week refrigerated. For meal prep, form and season the patties in advance and refrigerate uncooked for up to 24 hours — the seasoning deepens overnight. Assemble only when ready to eat. Assembled burgers do not store well.

What to Serve With

Tostones (twice-fried green plantains) — the classic Dominican side

Yuca fries or regular french fries

A cold Presidente beer or tropical fruit juice

Simple tomato and onion salad with lime

Maduros (sweet fried plantains) for a sweeter contrast

Frequently Asked Questions

What makes a Dominican chimichurri burger different from a regular burger?
The Dominican chimichurri is defined by its toppings — shredded cabbage, tomato, onion, and a tangy pink sauce made from mayo and ketchup. The patty itself is seasoned with sofrito and sazón, giving it a flavor profile you won't find in American-style burgers. It's served on a soft, pan-toasted bun, not a brioche or sesame seed bun.

What cut of meat should I use?
Use 80/20 ground beef for the best flavor and juiciness. Leaner beef dries out too fast on a flat-top or skillet. Some Dominican cooks mix in a small amount of ground pork for extra richness.

Can I grill this instead of using a flat-top?
You can, but a flat-top or cast iron skillet gives you that signature seared crust that street vendors achieve. Grilling works but you lose some of the drippings that toast into the bun.

Why is it called chimichurri if it has nothing to do with the Argentine sauce?
The name origin is debated — some say it comes from the English words "Jimmy's curry" adapted by Dominican vendors near US military bases, others say it evolved from local slang. Regardless, in the DR, chimichurri always means the burger, never the sauce.

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