No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
1
1
1
2
1
1
2
1
4
2
1
1
1
2
2
1
Need to make a substitution?
Preparation
Step 1
Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.
Step 2
Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
Step 3
Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
Step 4
Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
Step 5
Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
Step 6
Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.