This dish, made throughout the Dominican Republic in small street stands, each with their own recipe and their own flavour, borrows its name from the Argentinian sauce for marinades. The name is the only thing in common between the two and I have no idea why this came to be.

Time: 30 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: Do no require prior preparation.

Ingredients:

• 4 hamburgers buns
• 2 pounds of ground beef
• 1/2 teaspoon of crushed garlic
• 1 large onion cut into rings
• 1 large onion cut into small cubes
• 1 bell pepper cut into small cubes
• 2 large tomatoes cut into slices
• 2 cups of shredded cabbage
• 1 tablespoon of orange juice
• 1 tablespoon of Worcestershire sauce
• 2 teaspoons of oil
• Salt and pepper
• Oregano
• Ketchup
• Mayonnaise

Preparation:

1. For the sauce, mix the ketchup, mayonnaise, orange juice and a tablespoon of Worcestershire sauce.
2. Mix meat, the remaining Worcestershire sauce, garlic, onion cubes, bell pepper, and add a pinch of salt, a pinch of oregano and a pinch of pepper. Divide meat into four portions and form 4 patties. Brush a stove-top grill with some of the oil and heat. Grill the patties, rotating until they are well done.
3. Reapply oil to the grill, and grill onions and tomatoes.
4. Turn down the heat and briefly cook the cabbage which you would previously mix with half the sauce.
5. Reapply some oil to the grill and warm up the bread.
6. Put meat in the bun, top with the cabbage onions and tomatoes, and smother with the remaining sauce.

I would have to add a variation to the recipe, especially if you like the Chimichurri's around the Malecon.

1. Sautee the cabbage with the onions, with little bit of olive oil.
2. For the Churri sauce, mix the kethcup, mayonaise, soy sauce, pinch of oregano, pinch of sugar, 2 cloves of garlic, 1 tbsp of bitter orange (naranja agria), and 1 tbsp of goya or ranchero seasoning.
3. Put meat in the bun, top with the cabbage mix, and smother with the churri sauce.

They are sooooooooooo fatting , but soooooooooooo good

I added a new photo, and incorporated some of the ideas shared by dpalombo. My husband had never had a chimi in his life. His verdict: "It's a coronary on a plate. And it's well **** worth it."