Dominican Chimichurri Burger

If you are talking to a Dominican and the word “Chimichurri” comes up don’t get confused with the Argentinean parsley-garlic sauce, which by the way I love in my red meats.

Chimichurri for us is a Dominican hamburger served with a tangy mayonnaise-ketchup sauce and plenty of shredded cabbage, tomato, and onion on a soft, pillow roll.

I remember when my mother used to order Chimichurris as a treat on Sundays to all the kids back home and how excited we were back in the 80s. This recipe reminds me those old good days and I wanted to change it a bit by adding fresh chives to the wonderful sandwich.

2 Lbs ground meat

3 Tbs “Mi Sofrito

2 Tbs Onion power

canola oil

1. I have 6 balls for my entire family. I separate them to make sure I have even burgers

2. Heat a large griddle medium high with oil

3. Cook for 5 minutes on each side

Chimichurri sauce on bun, burger, tomatoes, onions, chives, cabbage and more sauce

Sauce: stir together ketchup, mayonnaise, Worcestershire sauce and hot sauce, then later top the buns/hero with sauce.

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