Buzz
I was raised much like many other Dominicans, in a big, lively family always finding reasons to gather and welcome unexpected visitors. In our house, there was never such a thing as too much food—leftovers were always ready for whoever might show up later that day, or even the next.
Though it shares a name with the Argentinian chimichurri sauce, the chimichurri burger—affectionately called 'chimi'—isn't a dish typically found in a Dominican kitchen. Popular at street food stands across the Dominican Republic and in predominantly Hispanic neighborhoods in New York City, chimi trucks light up the night, offering club-goers a quick and hearty meal to balance out their evening's indulgences.
Chimi also makes for a delicious casserole, whether you're preparing a dish to soak up the alcohol at a party or to nurse a hangover the next day. The original burger version features a savory ground pork or beef patty, shredded cabbage, tomatoes, and onions, all drenched in a unique sauce and tucked between slices of pan de agua (water bread). For the casserole, we’ll add cheese to bind everything together, toast and chop the bread, and mix it with the meat.
The simplicity of this recipe allows you to multitask, so go ahead and grab a Presidente—because the only thing more Dominican than pairing a beer with your chimi is turning that chimi into a casserole. Here's what you'll need to make it yourself:
For you:1 Presidente (Dominican beer)
For the sauce:1/2 cup ketchup, 1/2 cup mayo, 2 tsp Tabasco sauce
For the meat:1 lb. ground beef, 2 teaspoons of salt, 2 teaspoons of oregano, 1 teaspoon of garlic, 1/2 teaspoon of pepper, 1 loaf of pan de agua (or any white bread like Italian), 1 whole tomato, 1/2 cup diced onion, 2 cups shredded white cabbage, 1 cup shredded carrot, 1 cup shredded cheese
Traditionally, eating a chimi burger is an act best enjoyed while a little tipsy, so sipping on Presidente—affectionately known as 'agua Dominicana' for how easily and frequently it is consumed—fits perfectly into the recipe. Start by mixing the ketchup, mayo, and Tabasco sauce together in a bowl. This is your special sauce. It should have a light pink hue, but feel free to adjust the amount of ketchup, mayo, or hot sauce to suit your taste. Every chimi stand has their own twist on the special sauce—ranging from soy sauce to orange juice—but this is the base recipe.
Season the meat with garlic, oregano, salt, and pepper. Flatten the meat into a large, thin patty and cook it on a griddle over medium heat. Let the meat cook for about seven minutes on one side and four minutes on the other, until it's nicely seared and golden brown. Don’t worry about overcooking it—the special sauce will provide most of the flavor and moisture.
While the meat is cooking, slice the bread and spread butter on it evenly. Traditionally, chimis are made with pan de agua (water bread), but any white bread, like Italian, will work. Toast the bread in the oven at 350℉ for about five minutes, until it’s lightly golden brown. Be careful not to over-toast the bread since it will go back into the oven. If timed right, you should be halfway through your second beer when the bread is done toasting. Once ready, cut the bread into cubes.
Next, break the meat into small chunks using a spatula and combine it with the bread in a bowl. The ratio of meat to bread should be roughly one-to-one. Pour a third of the special sauce over the mixture and stir until the meat and bread are fully coated. Add the shredded cheese and mix again. While traditional chimis don’t have cheese, a casserole isn’t exactly traditional either, so feel free to indulge. Pour everything into a butter-greased casserole dish and bake in the oven for about five minutes, or until the cheese is melted and bubbly.
Once the dish is out of the oven, layer the tomato and onion mixture on top. Follow that by adding the shredded cabbage and carrots, and then drizzle the remaining special sauce over everything to taste. If you start getting generous with the sauce, just remember—there’s no such thing as too much.
