Dominican Chimichurri Burger

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Chimichurri Burger Recipe Card
Chimichurri Burger Recipe Card
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Chimichurri Burger (usually called “Chimi burger”, “Dominican burger”, or simply “Chimi”) is a Dominican recipe characterized by the addition of numerous spices to the meat patty, such as oregano, garlic, cilantro, and crushed red pepper. The Chimichurri burger is served in a Pan de Agua or Dominican Breakfast Bread Rolls and topped with a variety of ingredients such as mayonnaise, shredded cabbage, tomatoes, and onions.

We included the recipe for Pan de Agua – Dominican Breakfast Bread Rolls in this recipe but if you want to buy store-bought bread you can cut off about an hour and a half off the total cooking time.

Chimichurri Burger

Chimichurri Burger

David Taylor
A seasoned beef burger stuffed into a soft bread called pan de agua, piled with tomatoes, red onions, grated carrots, cabbage, and slathered with a mayo-based “chimi sauce.”
Prep Time 2 hrs
Cook Time 50 mins
Total Time 2 hrs 50 mins
Course Sandwich
Cuisine Brazilian
Servings 4 people
Calories 315 kcal

Ingredients
  

Burgers:

  • pound ground beef chuck
  • 1 medium onion finely chopped
  • ½ large red bell pepper diced
  • 2 garlic cloves minced
  • cup chopped cilantro
  • 1 tsp dried oregano
  • 2 tsp soy sauce
  • ¾ tsp dried crushed red pepper
  • ½ tsp ground cumin
  • 1 tbsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper

Pan de Agua – Dominican Breakfast Bread Rolls:

  • 2 cups pre-sifted bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup water lukewarm
  • cup fine cornmeal

Burger Topping:

  • 2 cups cabbage thinly sliced
  • 1 carrot coarsely grated
  • 1 small red onion sliced
  • 1 tomato sliced

Burger Sauce:

  • 2 tbsp ketchup
  • 2 tbsp mayonnaise
  • 1 tbsp yellow mustard

Instructions
 

For Burgers:

  • Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, crushed red pepper, cumin, a scant 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Form into 4 (4 1/2-inch-wide) patties.
  • Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
  • Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.

Pan de Agua – Dominican Breakfast Bread Rolls:

  • Whisk bread flour, yeast and salt together. Place in the mixer bowl and attach the dough hook.
  • Start mixer at low speed, then add the water and run mixer for 10 minutes. The resulting dough will be shaggy and quite wet.
  • Pour the dough on a clean surface covered with flour.
  • Divide the dough into 6. Make into balls. Sprinkle extra flour if necessary to work with it, but don't overdo it or the bread will be dry and hard.
  • Place on a baking tray (see suggestions in notes) sprinkled with cornmeal. Let it rise covered in a dark, warm place until the balls double in size (1 ½ hrs, aprox.)
  • Heat oven to 500 ºF (260 ºC). If your oven doesn't reach that temperature, go as high as it goes (results may vary).
  • Place an empty tray on the topmost rack in the oven, one on the bottom. Fill both with boiling water. The oven should be very steamy when you put the bread in the oven.
  • Place the tray with the bread in the center of the oven, between the trays with boiling water. Close the oven fast so the steam doesn't escape.
  • Bake for 20 minutes. Remove the trays with the water (be very careful), and bake the bread some more until they have a golden brown crust (7 – 10 mins aprox).

For Burger Topping:

  • Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
  • Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.

For Sauce:

  • Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce
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