The Dominican Chimichurri, commonly known as chimi, is more than just street food — it’s a flavorful symbol of urban life and national pride.
Chef Danny Peñalo, a respected Dominican chef based in Florida, shares his professional version of this iconic burger, blending tradition with a gourmet touch.
What is the Dominican Chimi?
The Dominican chimi is a juicy street-style burger usually served on a pan de agua (Dominican bun), stuffed with seasoned ground meat, shredded cabbage, tomato, and a garlicky pink sauce.
It’s a must-try if you’re diving into Dominican food culture.
Unlike American burgers, the chimi is messy, smoky, spicy, and tangy, offering a unique flavor explosion.
A Street Classic with Deep Roots
Originally popularized by Dominican street vendors in Santo Domingo and Santiago, the chimi has evolved over the years, gaining fans around the world.
Chef Danny Peñalo recalls selling chimis in festivals and community fairs across Broward County, where Dominican flavors continue to grow in popularity. His version? Packed with Caribbean spices, char-grilled to perfection, and served with a chef’s twist.
Ingredients for the Dominican Chimi Burger
For the beef patties:
- 1 lb ground beef (85% lean)
- 1 tsp garlic powder
- 1 tsp Dominican oregano
- 1 tsp soy sauce
- 1 tbsp ketchup
- Salt & pepper to taste
For the cabbage slaw:
- 2 cups finely shredded green cabbage
- 1 tsp vinegar
- Salt to taste
For the pink sauce (salsa rosada):
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp lime juice or white vinegar
- 1 garlic clove (minced)
Other essentials:
- 4 Dominican buns (or crusty sandwich rolls)
- 1 tomato, thinly sliced
- 1 red onion, sliced into rings
- Butter or oil for toasting the buns
How to Prepare a Chimi Like Chef Danny Peñalo
1. Prepare the meat
In a bowl, mix ground beef with garlic powder, oregano, soy sauce, ketchup, salt, and pepper.
Form into thin patties (about the size of your palm). Let them marinate for 15 minutes.
2. Make the cabbage slaw
Toss shredded cabbage with vinegar and salt. Let it sit for 10 minutes to soften and absorb flavor.
3. Mix the pink sauce
Combine all ingredients in a small bowl. Refrigerate until ready to use. This is key to the chimi’s signature taste.
4. Cook the patties
Grill or pan-fry over medium-high heat for 3–4 minutes per side until well browned and juicy. Don’t press down — you want to keep the juices inside.
5. Toast the buns
Lightly butter or oil the bread and toast until golden and crispy.
Assembling the Chimi Burger
- Spread pink sauce generously on both bun halves.
- Add the beef patty, then layer tomato slices and onion rings.
- Top with the tangy cabbage slaw.
- Close the bun and wrap in foil for 2 minutes before serving (just like the street vendors do!).
Tips from Chef Danny Peñalo
- Use pork instead of beef for a Santiago-style twist.
- Add a dash of hot sauce to the pink sauce for extra kick.
- For catering, serve mini-chimis (sliders) at events — they’re always a hit!
- Marinate the meat overnight for maximum flavor.
Where to Try Chef Danny Peñalo’s Chimi
If you’re in Miami Gardens, stop by Yarumba Restaurant to enjoy a gourmet version of the chimi, freshly prepared by Chef Danny Peñalo himself.
Want it at your private event? Hire Dominican Chef Danny Peñalo as your private chef in Florida — perfect for Dominican-themed catering.
Final Thoughts
The Dominican chimi is more than a burger — it’s a flavorful journey through the streets of the Caribbean.
Thanks to chefs like Danny Peñalo, it’s finding a new home in international kitchens, events, and festivals.
Ready to try it at home or hire a Dominican chef who knows it best? Start with this recipe and taste the culture.