📝 About This Recipe
The 'Chimi' is the quintessential Dominican street food, a soulful burger that captures the vibrant nightlife of Santo Domingo. Unlike American burgers, the Chimi features a seasoned, hand-pressed patty nestled in toasted Pan de Agua, topped with a signature shredded cabbage slaw and a creamy 'Salsa Golf' style pink sauce. It is a messy, crunchy, and flavor-packed experience that perfectly balances savory meat with tangy, vinegary crunch.
🥗 Ingredients
The Meat Patty
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1 packet Sazón with Culantro y Achiote
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Soy Sauce
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (preferably Dominican oregano)
The Chimi Sauce (Salsa Rosa)
- 1/2 cup Mayonnaise (full fat)
- 1/2 cup Ketchup
- 1 tablespoon Yellow Mustard
- 1 teaspoon Hot Sauce (optional, for a kick)
The Slaw and Toppings
- 3 cups Green Cabbage (very thinly shredded)
- 2 pieces Tomato (thinly sliced)
- 1 piece Red Onion (thinly sliced into rings)
- 2 tablespoons White Vinegar (to quick-pickle the cabbage)
- 1/2 teaspoon Salt (to taste)
The Bread
- 4 pieces Pan de Agua or Telera Rolls (hero rolls or ciabatta are good substitutes)
- 2 tablespoons Butter (softened for toasting)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, minced garlic, Sazón, Worcestershire sauce, soy sauce, and oregano. Gently mix with your hands until just combined—do not overwork the meat or it will become tough.
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2
Divide the meat into 4 equal portions. Shape them into oval-shaped patties rather than rounds, as they should match the shape of the Pan de Agua rolls. Make them slightly larger than the bread, as they will shrink during cooking.
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3
Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 20 minutes. This helps the flavors meld and the patties hold their shape.
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4
Prepare the Chimi Sauce by whisking together the mayonnaise, ketchup, mustard, and hot sauce in a small bowl. Set aside in the refrigerator.
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5
In a separate bowl, toss the shredded cabbage with the white vinegar and a pinch of salt. Let it sit for 15 minutes to soften slightly and develop that signature tang.
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6
Heat a large cast-iron skillet or flat-top griddle over medium-high heat. Add a small amount of oil if necessary.
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7
Place the patties on the hot griddle. Cook for 4-5 minutes per side. Use a spatula to press down on the patties occasionally—this is one of the few burgers where 'smashing' it slightly is traditional to get those crispy edges.
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8
While the meat cooks, split the rolls and spread a little butter on the cut sides. Toast them on a separate section of the griddle until golden brown and crisp.
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9
Briefly place the sliced red onions on the griddle for 1 minute just to take the raw edge off, though they should remain crunchy.
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10
To assemble, spread a generous amount of Chimi Sauce on both the top and bottom toasted buns.
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11
Place the cooked patty on the bottom bun. Layer on the tomato slices and the griddled onions.
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12
Pile a high mound of the vinegary cabbage slaw on top of the meat. Don't be shy; the cabbage is the heart of a Chimi!
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13
Close the burger and, if you want to be truly authentic, wrap the bottom half in parchment paper or foil to catch the dripping juices and sauce.
💡 Chef's Tips
For the most authentic flavor, look for Dominican Oregano which is more floral and savory than the Mediterranean variety. Ensure the cabbage is sliced paper-thin; a mandoline slicer is the best tool for this job. Don't skip the vinegar soak for the cabbage; it provides the essential acidity that cuts through the richness of the beef. If you can't find Pan de Agua, use a soft French baguette or a Bolillo roll, but avoid brioche as it is too sweet for this specific profile. Pressing the burger on the griddle helps achieve the 'street-style' texture where the edges get slightly charred and crispy.
🍽️ Serving Suggestions
Serve with a side of thick-cut 'Fritas' (French fries) seasoned with adobo. A cold Dominican beer like Presidente with a lime wedge is the perfect beverage pairing. For a non-alcoholic option, serve with a refreshing Morir Soñando (orange juice and milk drink). Add a side of fried sweet plantains (maduros) for a sweet and salty contrast. Extra Chimi sauce on the side is always a hit for dipping.