Dominican Chimichurri Burger
The Dominican Republic's iconic street burger — a thin smashed beef patty on a soft pan de agua roll, loaded with a spiced cabbage and tomato slaw and a uniquely Dominican sauce: a ketchup-mayo blend with Worcestershire, garlic and a hint of oregano. Not the Argentine herb sauce — this is a completely different, beloved chimichurri sauce.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix chimichurri sauce: combine ketchup, mayo, Worcestershire, garlic and oregano. Refrigerate.
About 5 min
Dress cabbage slaw: toss shredded cabbage, diced tomato and onion with salt, a pinch of oregano and a squeeze of lime.
About 14 min
Divide beef into 4 balls. Season generously. Smash flat on a very hot griddle. Cook 2–3 minutes until a crust forms; flip once.
About 14 min
Toast the rolls on the griddle.
About 14 min
Build: sauce on both sides of the roll → patty → generous heap of cabbage slaw → extra sauce. Eat fresh and messy.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: eggs
You might also cook
Recipe by Boon Tools.