A saucy, simply seasoned burger, topped with sautéed cabbage, tomato and onion, the Chimichurri Burger is Dominican street food at its finest!
Vacation is sooooo close, guys.
August is going to be quite the month for me as far as work is concerned – both my day job and the blog are going to have me busy! But before I launch headfirst into it…a little R&R is in order.
It’s a staycation, but I plan on getting some long-neglected stuff done around the house, as well as develop some new recipes and finally work on the eBook I’ve been trying to get done for the last year. Excitement!!!
A big part of me, though, wishes Mr. Crumby and I were headed down to somewhere tropical to enjoy some sun. Namely, the Dominican Republic, the place he grew up.
We’ve been a couple for over ten years, and married almost four, and he still hasn’t taken me to his childhood home. We’ll go one day, I have no doubt, but until then, I have to enjoy the food he grew up on in our own kitchen.
One of my FAVORITES is this bangin’ Dominican Chimichurri Burger.
No, no, I know what you’re thinking. Where’s the green sauce? This isn’t that kind of chimichurri.
Just call this guy The Chimi, and know that the two have nothing in common…aside from their deliciousness.
Chimis are traditional late night street food in DR, and are so beautifully simple to throw together. The seasoning in the meat is extremely minimal, because this burger gets its flavor from the sauce and the sautéed cabbage that goes on top.
You’ll never find two chimis that are the same. At least, that’s what my hubby tells me. The structure of the recipe is the same, but everybody does it different down there.
Today, I’m sharing his version. It’s our go-to burger, and it might just become yours! The semi-crunchy cabbage and the tang of the sauce make for a delicious, textural overload. And to all you hardcore burger eaters – trust me when I say that one of these chimis is enough to fill you.
Honestly, this burger reminds me of something out of an episode of Chopped.
I watch that show way too much, often playing it as background noise when I cook or bake. The same episodes on Netflix, over and over. I guess maybe I’m subconsciously preparing myself mentally in case one day I end up on a show like that. Which would only happen if I actually applied. Which will likely never happen.
I recently (re)watched a teen challenge episode in which one of the chefs made a sauce with cherry flavored drink, and it was an awful shade of pink. It’s not the first episode some sort of pink sauce has been presented, but this one stuck with me.
The sauce on this burger reminds me a lot of that. Which is funny, because it’s not made up of anything exotic. Matter of fact, a lot of people probably mix it up all the time to dip fries in.
I mean, if you’re too pressed for time to mix it, you could always buy a bottle of thousand island salad dressing. Buuuuuut it wouldn’t be the same.
Ketchup + mayo + a little soy sauce = salsa golf. The Dominican secret to the chimi. Without it, you’re just eating a burger.
Just please don’t forget the ice-cold Presidente. It’s a cardinal sin to eat a chimi without a beer by its side!
- 2 lbs. ground beef (market or chuck is best)
- 4 Tablespoons Worcestershire sauce
- 5 Tablespoons soy sauce, separated
- 4 teaspoons garlic powder, separated
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 cups cabbage, thinly sliced
- ½ cup ketchup
- ½ cup mayonnaise
- ¼ teaspoon soy sauce
- 1 teaspoon olive oil
- 1 large tomato, thickly sliced
- ¼ red onion, sliced
- 4 rolls (water buns or kaiser rolls), split and toasted
- In a large bowl, combine ground beef, Worcestershire sauce, 3 Tablespoons soy sauce, 2 teaspoons garlic powder, onion powder, salt, and black pepper. Mix well, then form 4 equal patties.
- Heat a stove-top grill pan over medium heat. Spray pan with oil-based cooking spray, then cook patties, turning once, for about 8 minutes for medium-rare. Remove to a plate.
- Heat a skillet over medium heat. Add cabbage, remaining soy sauce and garlic powder,and saute 4-5 minutes more. Place cabbage in bowl and set aside.
- Return pan to stove and heat olive oil. Sear tomato and onion slices for 1 minute on each side. Remove to a plate.
- Combine ketchup, mayo, and soy sauce in a small bowl. Whisk until combined. Set aside (or refrigerate until ready to use.)
- Spread some salsa golf on bun bottoms, then place burger on top. Drizzle on a bit more salsa golf, then add a slice of tomato and onions. Top with sauteed cabbage and top of bun. Serve with an ice cold beer and enjoy!
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