Making chimi sauce: Mix the ketchup, mayonnaise, orange juice and Worcestershire sauce. Set aside (keep chilled).
Making the chimi patties: Pulse onion, garlic, bell pepper, salt, pepper, and Worcestershire sauce in a food processor until you obtain a coarse paste.Mix the seasoning paste with the meat. Divide meat into 6 portions and form 6 patties (round for hamburger bread, oval-shaped for pan de agua).
Grilling the patties: Brush a stove-top grill with some of the oil and heat over high heat. Grill the patties, rotating until they are cooked through. Reserve.
Toasting the bread: Reapply some oil to the grill and warm the bread.
Grilling the vegetables: Reapply oil to the grill, and grill onions and tomatoes. Mix the cabbage with half the sauce made in step 1. Turn down the heat to medium and briefly cook the cabbage. Heating the cabbage is an optional step.
Assembling: Put meat, onions, tomatoes, and cabbage between the buns, garnish with the remaining sauce.
Serving: Serve right away. Goes great with an ice-cold beer.
What bread to use for chimis?
This sandwich/burger is traditionally made with pan de agua (a Dominican bread similar to mini-baguettes. If you can't buy or make pan de agua, use burger buns, because what else can you do if you really want some chimis?