Dominican Chimichurri Burger Recipe Video
Ingredients for Dominican Chimichurri Burger Recipe
- 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
Substitutions & Variations
- Ground beef — ground turkey or ground pork works well as a substitute
- Sofrito — use store-bought sofrito if homemade is not available
- Sazón — make a homemade blend of cumin, coriander, garlic powder, and annatto
- Green cabbage — swap for purple cabbage for a color variation
- Pink sauce — add a dash of hot sauce for a spicy version
- Soft round bun — brioche bun works but changes the character slightly
How to Make Dominican Chimichurri Burger Recipe
- In a bowl, mix ground beef with sofrito, sazón, adobo, garlic powder, salt, and pepper. Form into 4 patties.
- Cook patties on a flat griddle or skillet over medium-high heat for 4-5 minutes per side until cooked through.
- Make the pink sauce by mixing equal parts ketchup and mayonnaise.
- Butter the cut sides of the buns and toast face-down on the griddle until golden.
- Assemble: bottom bun, pink sauce, patty, shredded cabbage, tomato slice, onion rings, more pink sauce, top bun.
- Serve immediately while the bun is still warm and the patty is juicy.
What to Serve With Dominican Chimichurri Burger Recipe
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.
Dominican Chimichurri Burger
The Dominican Chimichurri is a legendary street burger — seasoned ground beef patty, shredded cabbage, tomato, onion, and a tangy pink sauce on a soft toasted bun. Street food perfection.
Ingredients
Method
- In a bowl, mix ground beef with sofrito, sazón, adobo, garlic powder, salt, and pepper. Form into 4 patties.
- Cook patties on a flat griddle or skillet over medium-high heat for 4-5 minutes per side until cooked through.
- Make the pink sauce by mixing equal parts ketchup and mayonnaise.
- Butter the cut sides of the buns and toast face-down on the griddle until golden.
- Assemble: bottom bun, pink sauce, patty, shredded cabbage, tomato slice, onion rings, more pink sauce, top bun.
- Serve immediately while the bun is still warm and the patty is juicy.
Nutrition
Notes
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.
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.
Tried this recipe?
Let us know how it was!Filed Under
Leave a Reply