Dominican Chimichurri Smashburger

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If you’ve ever had a Dominican chimi burger from a street cart late at night, you already know the vibe — juicy beef, crunchy slaw, creamy sauce, and bold sazón all wrapped up in a soft, toasty bun. This Dominican Chimichurri Smash Burger brings that same street food magic into your kitchen with a modern twist: crisp, lacy-edged smash patties layered with sautéed onions, avocado spread, and a creamy chimi slaw that steals the show. Whether you’re firing up the griddle for summer cookouts or craving something saucy and satisfying, this burger is the move. 

Tips & Notes

Don’t overwork the meat: When forming your patties, keep the beef loosely packed. This helps the meat stay tender and allows for those crispy, lacey edges when smashed.

• Use a hot skillet or griddle: But you can just use a pan on the stove like I did.

• Want it extra stacked? Smash two thinner patties and stack them with chimi slaw in between for a double chimi moment.

• Customize the chimi sauce: Add a splash more lime for extra tang, a pinch of sugar for balance, or a few dashes of hot sauce for some heat.

 Storage & Reheating

• Cooked Patties:

Store any extra patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to get that crisp back — avoid the microwave if you can.

• Chimi Slaw:

This slaw can be made ahead and kept in the fridge for up to 2 days. It actually gets better as the flavors sit and soak in.

• Chimi Sauce:

Keep the sauce in a jar or airtight container in the fridge for up to 5–7 days. Give it a good stir or shake before using again.

• Assembled Burgers:

Best to assemble just before serving! Once everything is stacked, the slaw and sauce can make the buns soggy if stored for too long. Keep all components separate until you’re ready to eat.

Dominican Chimichurri Smash Burger

Servings: 4 burgers

Time: 30 minutes

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Ingredients:

For the patties:

• 1 lb ground beef (80/20 for that juicy crisp)

• Salt + pepper

• 1 tsp adobo (optional, for that Dominican kick)

• Vegetable oil for the pan

Chimi Slaw:

• 1 ½ cups finely shredded cabbage

• 1 small carrot, grated (optional)

• 3 tbsp mayo

• 1 tbsp ketchup

• 1 tsp vinegar (white or apple cider)

• Dash of Worcestershire

• Pinch of salt + pepper

Chimi Sauce:

• 2 tbsp ketchup

• 1 tbsp mayo

• 1 tsp mustard

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• Splash of lime or vinegar

• Optional: pinch of sugar for balance

Toppings:

• Sautéed red onions (cooked until soft + slightly caramelized)

• Queso de freír slices (pan-fried until golden) or mozzarella if subbing

• Toasted pan de agua, Kaiser rolls, or brioche buns

• Optional: avocado slices or smashed avocado for extra creaminess

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Instructions:

1. Make the chimi slaw:

• Toss shredded cabbage and carrot with the mayo, ketchup, vinegar, Worcestershire, salt, and pepper.

• Let it chill while you cook — it gets better as it sits.

2. Cook the bacon (optional but delish):

• If adding bacon, cook slices until crispy and set aside.

3. Prep your smash patties:

• Divide the ground beef into 4 equal balls (don’t overwork).

• Heat a cast iron skillet or griddle over medium-high heat with a little oil.

• Add a beef ball, then immediately smash it flat with a heavy spatula or burger press.

• Season with salt, pepper, and adobo.

• Cook 2–3 min until edges are crispy, then flip, add cheese, and cook 1–2 min more.

4. Toast those buns:

• Toast your buns cut side down in the same skillet or with a little butter until golden.

5. Assemble the magic:

1. Bottom bun

2. Avocado spread

3. Smashed patty

4. Chimi sauce drizzle

5. Chimi slaw

6. Sautéed Onions

7. Top bun