🇩🇴 Dominican RepublicCatalog recipe · Cibao
A griddled beef patty stacked with shredded cabbage, tomato and a tangy mayo-ketchup drizzle inside a soft roll — the late-night cart food that fuels Santiago's streets.
For 4 servings.
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Season the ground beef with salt, pepper and grated garlic, then shape into thin, wide patties.
Griddle the patties in a little oil over high heat until well-charred outside, about 2 minutes per side.
Warm the rolls, cut sides down, on the same griddle until lightly toasted.
Whisk the mayonnaise and ketchup together into one bright orange-pink sauce.
Build each burger: sauce on the roll, patty, more sauce, then shredded cabbage and tomato.
💡 Chimi carts douse the meat and the bread both — the sandwich should be a little messy.
Wrap in paper and eat immediately, street-cart style.
Named after the Argentine sauce it has nothing to do with, the Dominican chimichurri burger began on Santiago's street carts and spread nationwide as the standard bite after a night out. Cabbage, not lettuce, is the correct crunch, and the mayo-ketchup sauce goes on without restraint.
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