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Home Β» Gourmet Dominican Chimichurri Hamburger | Dominican Street Food

Gourmet Dominican Chimichurri Hamburger | Dominican Street Food

May 27, 2019 by Carlos Leo | 30 Comments

Dominican Chimichurri Hamburger, also known as Chimichurri Dominicano, is a traditional Dominican street food famous for the flavorful, juicy burger and the special Dominican Sauce. These gourmet burger patties are specially made with homemade ground short ribs, beef chuck & beef brisket seasoned with Dominican flavors. Topped with grilled tomatoes, red onions and shredded cabbage, and special seasoned Dominican special pink sauce, I created this mouthwatering, gourmet, chimichurri burger as part of Burger Month 2019 which includes an incredible giveaway hosted by Girl Carnivore. See giveaway details below.

Close up with two Chimi burgers with the special Dominican pink sauce dripping. Spoonabilities.com

Blog post contains affiliate links. Read ourΒ Disclosure Policy

Hello my friends. This Dominican Chimichurri Hamburger has been on the back burner for a while, and is finally making a big entrance at the perfect time to celebrate National Burger Month, Memorial Day weekend and the summer BBQ season. This burger recipe is easy to make, but it will take a bit of your time because everything is homemade with the best quality ingredients and therefore, I’m calling this recipe β€œGourmet Dominican Chimichurri Hamburger.”

Four burgers presented in a wooden tray on a table with beers, plantain chips, and other food items. Spoonabilities.com

Everything about the Chimichurri burger is exceptionally delicious: the taste, the texture, the sauce, and the toppings. The burger is an tasty twist on the classic. Chimichurri hamburger is not usually prepared at home, but bought on the street from one of the famous chimi trucks. The traditional patties are well-seasoned ground beef and topped with grilled tomatoes, grilled onions and sautΓ©ed cabbage (slaw) and then drenched in pink sauce (salsa golf).


Two hands holding the burger with pink sauce dripping. In the background a bottle of organic Ketchup. The ketchup is available at Spoonabilities.com

Dominican Street Food

Being from the Dominican Republic, I have the privilege of trying all kinds of delicious, fatty and full of flavor Dominican street food. When you go to DR, on almost every one of the most popular and busy streets, you will find corner chimi carts, hot dog carts, and other street vendors serving cold Presidente beers, chimichurri hamburger, hot dogs, empanadas stuffed with a whole egg and then fried (fried stuffed dough), Yaniqueques (crispy, flaky, deep-fried dough), sandwiches, chicharron (fried pork rinds/skin), Pastelitos (small version of empanadas), and many other delicious street food. If you want to know more about Dominican Republic delicious food, check out this excellent blog post from In Between Pictures. I really enjoyed reading her post. I also made a recipe here for Dominican BuΓ±uelos which are fried dough balls soaked in vanilla cinnamon syrup.

Like every island in the Caribbean, our food is similar but with different names, different ways to make it, and every island has their own unique seasoning. Caribbean cuisine has its roots from the African slaves that Spanish, French, British and Netherland settlers brought with them during the colonization after they extinguished the native indigenes from the islands.

In Dominican we have a deep influence from the Spanish and African cuisine, and even a Middle Eastern influence from a wave of Lebanese immigrants that arrived at DR in the 19th century. One of the dishes Lebanese brought to Dominican Republic is Quipe. Here in the US it is known as Kibbeh. Quipe is very popular and it’s served during birthdays, meetings and funerals (repass).

open face Dominican burger in different stages. One with all the elements and topped with the pink sauce, the second with the beef patty, and the last one with the beef patty, tomato and red onion. Spoonabilities.com

There is also another kind of β€œstreet food” that is very popular after people leave the cafes or clubs late at night. I am putting β€œstreet food” in quotes because this food is ordered late at night but technically in an eatery. For example, in Santo Domingo there is a restaurant called Adrian Tropical located in the Malecon (a stone-built embankment or esplanade along a waterfront). Every time I go to DR, I make my obligatory stop here during lunch or very late at night with my friend Luis (😊 don’t tell Geoffrey). At this place I always order Mondongo with white rice and avocado. It is one of my favorite dishes. Here you can also order Mofongo, fried meat or fish, sancocho and many other Caribbean dishes. What is Sopa de mondongo? It’s a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables.

Close up with open face burger with the special Dominican pink sauce dripping. Spoonabilities.com

Ok, let me stop talking about other Dominican food and get back to this juicy, messy and full of flavor Dominican Chimichurri Hamburger. I will guide you through the preparation and assembly process because at first, it’s time consuming. But it’s totally worth it. I suggest making the patties the day before and keep them in the refrigerator overnight. This step will help to keep the patties together without falling apart during the grilling process. I also suggest making extra patties and freeze them. Once you make this recipe, you will want to eat more of them sooner than later.



How was the Dominican Chimichurri Hamburger created?

The Chimichurri burger is also called Chimi burger, Dominican burger, or just chimi! I am not able to confirm this story, but what I was told by friends is that this Dominican street food was created by an Argentinian immigrant who settled in DR in the 80’s. He opened up a food cart in his driveway and served what would be an Argentinean “choripan” with chimichurri sauce. Back then Dominicans started call it “chimichurri” and with time, as all good Dominicans like to shortcut names, it started to be called just “chimi.” This was the beginning of the creation for street food carts which later served the dish. Different variations were created by adding ingredient such a cabbage, carrots, etc. The idea to add the different toppings was to bulk up the burger and save the amount of meat used in the patties. The bread typically used is β€œPan de Agua” which translate to water bread. This bread is similar to the French baguette.

In my opinion this story makes a lot of sense for several reasons. The first reason is that the name β€œchimichurri” comes from the famous Argentinian sauce made with parsley, garlic, olive oil, red vinegar and oregano. The second reason is that the base of the Dominican special pink sauce used in the chimi burger is very similar to the Argentinian salsa called β€œGolf Sauce.” Golf sauce is a combination of ketchup and mayonnaise. I will tell you more about the Dominican special salsa but keep reading😊.

Six Baguette style toasted burger buns. Spoonabilities.com

How to make Dominican Chimichurri Hamburger (Chimi burger)

There are four key factors that will land you with the best chimichurri burger: the meat, the bread, the sauce & the topping. The chimi burger has to be build with the exact ingredients, but you can make some variations like the kind of meat (or blend of meat) or add cheese.

The Meat: For any burger the right combination of lean and fat is essential for a juicy and flavorful patty. The traditional chimichurri burger patty is oval but now most people make it round. I did the round shape. I picked the following beef cuts:

    1. Beef Chuck – It’s the preferred choice for ground beef because of the richness of flavor and balance of meat and fat.
    2. Beef Brisket – I selected the flat cut of the brisket which is less fatty than the point cut. This cut is a bit more expensive. It has a very beefy flavor.
    3. Short Ribs – I chose this cut of meat because it is fattier and will provide the patty with the juicy and beefy texture and flavor.

Note: I bought the meat in chunks and I grounded it myself. You can save time and ask your local butcher to grind the combined meat for you.

Ground beef in a oval wooden tray in a corner and in the center left three small bowl with seasoning and one small oval wooden tray with cilantro. Spoonabilities.com

The Bread: Because the chimichurri burger is a bit messy, you need a bread that will hold together and soak the juices without breaking. The bread should be a bit crusty but soft inside. Here are some options:

    1. Pan de Agua (water bread) – This is the traditional bread used for the chimi burger. This bread has a long oval shape. In some regions in DR they are using pan de agua, and in other regions they are using regular burger buns. This bread is similar to the French baguette.
    2. Portuguese Bread, Portuguese Rolls or papo secos – This bread is hard and crusty on the outside and soft on the inside.
    3. French Baguette – If you pick this bread remember to make the beef patty in the shape of the bread.
    4. Baguette Style Burger Bun – this is the bread I use for this recipe.

Six Baguette style toasted burger buns. Spoonabilities.com

The Special Dominican Pink Sauce or Salsa Golf – The starting recipe we use is the Argentinean golf sauce which is ketchup and mayonnaise. What makes it special is the addition of soy sauce, Worcestershire sauce, orange juice & Cayenne Mild Dijon Mustard. This sauce varies because everyone adds their own touch.

Dominican special pink sauce or golf sauce in a round glass bowl and a wooden spoon. Spoonabilities.com

The Toppings: You grill briefly the tomatoes, the red onion and the shredded cabbage. For the cabbage we add some special pink sauce before sauteing on the flat griddle.

In a tray grilled tomatoes and red onion. In a separate round bowl grilled cabbage with pink sauce. Spoonabilities.com

Recommendations on How to Cook Beef Patties & Veggies

I recommend using the flat surface of the grill or grill pan because on a grooved surface the meat could break and fall through the holes.

  • I use an electric grill with the flat surface, or a large cast iron skillet. I cook the ingredients in the following order; beef patties, red onion, tomatoes, shredded cabbage and then the burger buns.
  • Set the flat grill at medium-high heat
  • Cook the first side of the burgers for around 3-4 minutes and the second side around two minutes or to your liking.
  • Using the spatula, press both sides of burger patties for a few seconds to flat them out a bit.
  • Cook the veggies for a minute or two each side.

Grilling six burger patties on the Oster electric grill. Spoonabilities.com

How to freeze the raw chimi burger patties?

If you make extra burger meat, in a flat square plastic container, place the first layer of meat. Keep additional layers separate between waxed paper to prevent them from sticking together. Make sure the plastic container has a tightly closed lid. You can keep the patties in the freezer for 6 months.



Steps on How to Grind Your Beef at Home

First, you need to have a grinding machine. If you have a kitchen aid stand mixer, buy the food grinder attachment. They are not too expensive.

1. Cut the meats into 3” long strips and ¾” thick. This size strips feed smoothly through the grinder.

Beef cut into stripes in a small baking tray. Spoonabilities.com

2. After you cut the meat, place them in a plastic bag or a small tray and put them in the freezer for 30 minutes.

3. Place the clean food grinder attachments in a plastic bag and keep them in the freeze for at least 30 minutes. Partially freezing the meat and the attachments will help keep the meat cold during the grinding process.

4. After 30 minutes, set a large bowl with ice and a small bowl on top.

5. Take the attachments out of the freezer and set it up using the coarse grinding plate and keep the fine grinding plate in the freezer. Then take out the meat.

Feeding the strips of meat to the grinding machine. Spoonabilities.com

6. Set the stand mixer to medium speed and start to pass the meat strips through the feeding tube. After you grind the whole batch, fold gently with your hands or spatula and put the ground meat back into the refrigerator.

Kitchen aid stand mixer with the food grinder attachment. One large glass bowl with ice and a small glass bowl inside to keep the ground beef cold. Spoonabilities.com

7. Remove the coarse grinding plate and set up the fine grinding plate. Take the meat out of the refrigerator and regrind the meat through the fine grinding plate.

Passing the ground beef again through the grinder with a fine plate. Spoonabilities.com

8. At this point you are all set. Keep the meat cold in the refrigerator until you prepare the seasoning for the Chimichurri hamburger or another recipe.

Special notes for Grinding the Meat and Preparing the Burgers:

  • If you will be grinding your own meat, be aware that you may have more ground meat than what you need for the amount the seasoning made. What I do is… I know I want to make 6 x 6oz burgers. So, I separate 36oz of ground beef. I put it into a separate bowl, add the seasoning, mix, and then weight 6 portions of 6oz.
  • Place the beef patties on a waxed paper linen baking tray, and cover with another sheet of waxed paper. Keep the beef patties in the refrigerator for at least 6 hours.
  • After I portion the seasoned ground meat, I use a burger mold to shape and compact the meat. But you can do it as you always do. I just love my kitchen gadgets. I didn’t find the specific one I use on Amazon, but here are some very cool burger molds that look great.



How to make the Dominican Seasoning for the Chimichurri Hamburger

Ingredients for to season the ground beef: Onion, cilantro, garlic, green bell pepper, oregano, salt, pepper, soy sauce & Worcestershire sauce. Spoonabilities.com

In a small food processor, add chopped cilantro, green bell pepper, onion, garlic, dried Dominican Oregano, soy sauce, Worcestershire sauce, salt, and pepper. Puree the ingredients, and then add this mixture to the ground beef and combine gently. Do not overwork the meat.

Ground beef with the Dominican seasoning in a round glass bowl. Spoonabilities.com

Special note about the seasoning: I only use dried Dominican Oregano because it is strong and it’s the real thing. If you try this oregano, you will never go back to the boring options that you find at the supermarket. I bring mine directly from Dominican Republic. I found this Dominican OreganoΒ option on Amazon, but I haven’t tasted it yet but the reviews are great.


Making the Special Chimichurri Hamburger Pink Sauce

Now no Chimichurri Burger is complete without the special pink sauce. This sauce is super easy to make, and you probably have all the ingredients in your pantry. In a small bowl add the mayonnaise, ketchup, soy sauce, orange juice, Worcestershire sauce & mustard. Mix until it is well-combined. What do you think about those ingredients? Interesting, right?

Special Dominican pink sauce in a small bowl. This sauce is also known as Golf Sauce. Spoonabilities.com

For this recipe, I use two of our new products we just introduced to our online Gourmet Food Store. Both of these amazing gourmet goodies are produced by Brown Dog Fancy Condiments, and are available for purchase via the links below, or the shop menu above. The new products which elevate the flavor of this recipe’s special pink sauce are:

  • Organic Original Ketchup which is original ketchup with excellent, tried and true balance of six organic ingredients for saucy goodness and sweet tang. Perfect for all dishes you would use ketchup. Sweetened only with the finest organic honey – no refined sugar.
  • Organic Mild Cayenne Dijon Mustard which is made with Dijon mustard and organic BBQ spices with a mild kick of cayenne heat. Don’t worry, it’s not that spicy, but it sure isn’t bland either. Using organic ingredients sourced from U.S. farms, Brown Dog Fancy produces this wonderful mustard which is great in dressings, marinades, and sandwiches.

Dominican special pink sauce in a bowl and around a bottle of Ketchup and a jar of mustard. Products available at Spoonabilities.com

I know this post is extra long compared to others. I hope you found it interesting and useful. We also hope you enjoy our Gourmet Dominican Chimichurri Hamburger recipe as much as we do. This is the perfect recipe to start celebrating the summer season. Let me know in the comment section what you think about this recipe, and if you try it. If you share this recipe or your creation on social media, tag us @spoonabilities and use the hashtag #nojarsleftbehind. Thank you.

Carlos

Your Recipe concierge

UPDATE: This recipe is part of theΒ 11 Best & Favorite Summertime Grilling Recipes



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Dominican Chimichurri Hamburger, also known as Chimichurri Dominicano, is a traditional Dominican street food famous for the flavorful, juicy burger and the special Dominican Sauce. Spoonabilities.com

Gourmet Dominican Chimichurri Hamburger| Dominican Street Food


★★★★★

5 from 10 reviews

  • Author: Carlos Leo
  • Prep Time: 1 hours
  • Cook Time: 25 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 6 of 6 oz patties 1x
Print Recipe
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Description

Dominican Chimichurri Hamburger is traditional Dominican street food. The gourmet burger patties are made with homemade ground short ribs, beef chuck & beef brisket, and seasoned with Dominican flavors. This flavorful Dominican burger is topped with grilled tomatoes, red onions and shredded cabbage and a big spoonful of the Dominican special pink sauce.


Scale

Ingredients

For the burger patties:

  • 1Β½ pounds beef chuck, cut into pieces and chilled – see instructions below
  • Β½ pound beef brisket, cut into pieces and chilled – see instructions below
  • 6 ounces of boneless beef short ribs, cut into pieces and chilled – see instructions below
  • 1/3 cup chopped cilantro
  • 3 gloves garlic, peeled
  • Β½ large green bell pepper, chopped
  • Β½ large yellow onion
  • 1 TeaSpoon dried Dominican oregano
  • 2 TeaSpoons soy sauce
  • 1 TableSpoon Worcestershire sauce
  • Β½ teaSpoon salt
  • Β½ teaSpoon pepper

Special Pink Sauce:

  • 1 TableSpoon Worcestershire sauce
  • Β½ cup Mayonnaise
  • Β½ cup Organic Original Ketchup Click to buy in our online shop
  • 1 TableSpoon Organic Mild Cayenne Dijon Mustard Click to buy in our online shop
  • ΒΌ teaSpoon Soy sauce
  • ΒΌ cup Orange Juice

Toppings:

  • 1 medium red onion, sliced
  • 2 cups shredded cabbage
  • 2 large tomatoes cut into slices
  • 6 hamburger buns – See suggestions on the blog.

Instructions

Grinding the Meat:

  1. Cut meats into 3” long strips and ¾” thick.
  2. Freeze the clean, dry grinder attachments in a plastic bag for freeze for 30 minutes.
  3. Freeze the strips of meats in a container / tray that will fit in your freezer for 30 minutes.
  4. Take the attachments out of the freezer and assemble. First use the coarse grinding plate.
  5. Under the grinder, place a large bowl with ice and inside a small bowl to catch the meat and keep it cold.
  6. While you are setting up the grinder with the fine grinding plate, keep the ground meat in the refrigerator.
  7. Regrind the meat with the fine grinding plate. When you are done keep the meat in the refrigerator.

Making the patties:

  1. Use the food processor and puree the cilantro, garlic, green bell pepper, onion, oregano, soy sauce, Worcestershire sauce, salt & pepper.
  2. Take bowl with ground meat out of the refrigerator and add the seasoning. Mix well.
  3. Form six patties. They should be around 6oz each. Chill the patties for about an hour.

Make the special sauce:

  1. In a small bowl, mix Worcestershire sauce, soy sauce, orange juice, mustard & mayonnaise until it is well combined. Set aside in the refrigerator.

Cook the patties & veggies:

  1. Use a flat top electric grill or flat stove-top grill. Brush with oil and heat over high heat.
  2. Cook patties, turning once. Cook 3 minutes per side for medium or to your liking. When you turn the patties, press gently for a few seconds. Set aside.
  3. Lower the temperature to medium. Mix the cabbage with one or two TableSpoons of the sauce.
  4. Cook the cabbage for one or two minutes on one side of the grill.
  5. On the other side of the grill, add more oil if need, and cook the red onions and tomatoes – about two minutes total. Note: check the tomatoes. They could be done before the two minutes is over.
  6. Toast the bread on the grill

Assemble the burger:

  1. Spread some of the sauce on the bottom buns. Then place the burger, tomatoes, onions, cabbage and more sauce and put the top buns.

  • Category: Lunch
  • Cuisine: Dominican

Did you make this recipe?

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Available here today in our online shop:

  • Cayenne Mild Dijon Mustard (Organic)InfoBuy

    Cayenne Mild Dijon Mustard (Organic)

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    Organic Original Ketchup

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Flyer for the Burger Month sponsors and giveaway details. Spoonabilities.com

A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:
Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Β Western BBQ.

Don’t forget to enter the giveaway today for chances to win the Ultimate Burger Grilling Giveaway worth over $800 dollars. And check BurgerMonth.com daily for all of the amazing burgers!
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Check out more amazing burgers this month from these fellow food bloggers

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Tags: MAYO: Recipes made with Mayonnaise, MEAT: Recipes made with Red Meat, MUSTARD: Recipes made with Mustard, SAUCE: Recipes made with Sauce Categories: Dinner, Lunch, Recipes

About the Author

Carlos Leo's avatar

As an Aspiring Chef, Blogger and Photographer – my passion in life is food. I'm constantly finding and researching recipes. Constant experimenting leads me to use the best parts of each to make a unique flavorful experience. Ask about my free β€œRecipe Concierge Service,” where I can help you create easy and delicious recipes using leftover half-used ingredients sitting in your refrigerator or pantry. Our mission at Spoonabilities.com is β€œNo Jars Left Behind.” Find out more About Us

Reader Interactions

Comments

  1. Sue Ringsdorf says

    May 28, 2019 at 3:47 pm

    I’m pretty impressed that you ground your own meat, Carlos! I also loved reading about the history of this burger. Do you miss living in the Dominican? Thanks for sharing this recipe. I’m excited to try it!

    ★★★★★

    Reply
    • Carlos Leo says

      May 29, 2019 at 9:07 pm

      Hi Sue, Thank you so much for reading my blog post. I truly appreciate your comment. I took extra time writing this post. I go to DR two or three times a year :). I don’t miss living there but I enjoy as much as I can every time I visit. Thank you again!

      Reply
  2. Paul Sidoriak says

    May 28, 2019 at 11:28 pm

    Between the meat blend and amazing looking sauce, this is on my short list of things to make soon!

    Reply
    • Geoffrey Swetz says

      May 29, 2019 at 5:13 pm

      Thanks for your comment Paul. So glad you like this burger recipe and that it’s now on your “make soon” list.

      Reply
  3. Karen says

    May 29, 2019 at 10:03 pm

    Mind blown. I love the combo of meats (anything with short ribs….) and your explanation and stories behind this burger are totally worth the read.

    Reply
    • Geoffrey Swetz says

      May 30, 2019 at 10:43 am

      Thank you Karen for mentioning that Carlos’s explanation and stories were worth the read. We often wonder if anybody actually reads his recipe posts. YES, pretty much anything with short ribs is going to be a winner.

      Reply
  4. Erin Vasicek says

    May 30, 2019 at 7:59 am

    Great minds think alike I too had chimichurri but it was only on my burger, love that you mixed it right into the burger itself and even ground your own meat! I’ve only done that once but need to do it more often. Also that pink sauce makes the whole burger package complete!

    Reply
    • Geoffrey Swetz says

      May 30, 2019 at 10:44 am

      Happy that we are part of the “great minds” duo. I thought Carlos was crazy to grind his own meat, but it was pretty easy (for me who was his assistant). Yes, the pink sauce make the burger for sure.

      Reply
  5. Shirley Wood says

    May 30, 2019 at 8:28 am

    I wanted to be there when these were finished! Fresh ground meat and that scrumptious homemade sauce! Oh My Goodness! Saving this recipe.

    ★★★★★

    Reply
    • Geoffrey Swetz says

      May 30, 2019 at 10:45 am

      Glad to hear you are saving the recipe Shirley. Wish we could have saved you one of the burgers, but they are long gone πŸ˜‰

      Reply
  6. Holly says

    May 30, 2019 at 3:37 pm

    Wow – what burger masterpiece! I love your dedication to fresh meat and grinding it yourself. And that pink sauce looks so good – I could eat it by the spoonful!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:17 pm

      Thanks Holly. I think it was only the second or third time we grinded the meat ourselves. It’s really not that hard to do.

      Reply
  7. Caroline says

    May 30, 2019 at 7:17 pm

    I love the sound of all the flavors going on in this, and very impressed you ground your own meat as well. Yum!

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:18 pm

      Thank you Caroline. Yes, there are a lot of wonderful flavors going on in that burger.

      Reply
  8. Jolene says

    May 31, 2019 at 7:50 am

    I just love posts where not only is there a great recipe but I learn things as well. This looks amazing!

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:19 pm

      Thank you so much Jolene for mentioning that you love recipes where you learn something as well. We are attempting to do that with every recipe.

      Reply
  9. Sophie says

    May 31, 2019 at 3:27 pm

    That chimichuri is to die for. Looks so so delicious!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:27 pm

      Thank you Sophie. I certainly hope you don’t die over this. We would be so upset πŸ™‚ Enjoy!

      Reply
  10. Noelle says

    May 31, 2019 at 3:30 pm

    This is not your average burger, loved all the flavors thank you!!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:28 pm

      That is true Noelle. We try not to do “average” around here. Sometime we fail miserably, but at least we’re not average πŸ˜‰

      Reply
  11. adriana says

    May 31, 2019 at 3:34 pm

    wow, these burgers are the BOMB! That chimichurri is fantastic. I bet it adds a lot of flavor to the meat. Perfect party meal for the summer.

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 1, 2019 at 10:31 pm

      YES Adriana, these burgers are perfect for summer party meals. You can prepare everything ahead of time and then just grill, compile and eat!

      Reply
  12. Jacqueline Debono says

    May 31, 2019 at 3:55 pm

    Wow these really are gourmet burgers from the home ground meat to that delicious sounding pink sauce! Would love to visit The Dominican Republic and try the street food!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 5, 2019 at 4:56 pm

      Thanks Jacqueline. These burgers really did come out great. You should definitely visit the DR and find the street food vendors. You will not be sorry.

      Reply
  13. Beth Pierce says

    May 31, 2019 at 4:18 pm

    Whoa! This is everything a gourmet burger should be, and then some! Mouth watering delicious!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 5, 2019 at 4:57 pm

      SO glad you like it Beth. Every layer was made with love. We have extra napkins too for your watering mouth πŸ˜‰

      Reply
  14. Kelly Anthony says

    May 31, 2019 at 4:52 pm

    What a flavorful and juicy burger. That chimichurri sounds amazing and would be great on just about everything!!!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 5, 2019 at 4:58 pm

      YES Kelly, you are correct. You can put the chimichurri and the special sauce on everything. We do!

      Reply
  15. Christie says

    June 1, 2019 at 5:56 pm

    I’m intrigued by the Dominican oregano. And everything about this burger! But that oregano. Is it anything like Cuban oregano? I’m drying to know so I can make this for the hubs.

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 5, 2019 at 4:59 pm

      We haven’t tried Cuban oregano, so we can’t say. You would think that since we live in Miami would would have had it already. What Carlos does say about the Dominican oregano is that it has a very strong oregano smell. I suspect that taste is strong than ‘regular’ oregano too.

      Reply

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