Chimichurri recipe + comedy album = Must Read

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Win the upcoming album “Immigrant Made” from Gastor Almonte by sending us your recipes

Gastor Almontes new comedy album comes out April 5th and to celebrate we asked him for a recipe to share and a chance for you to win a copy. To win just send us some of your favorite recipes to with the subject “Send Newds”. It’s that easy!

Scroll down for Gastors recipe:

Dominican Chimichurri aka Dominican Burger

Most people have heard of the famous Chimichurri sauce from Argentina. But did you know that in the Dominican Republic, if you asked for a Chimichurri at a restaurant, you’d get an incredible local style burger? Peep game.

It’s a food stand food that can be found all over the Dominican Republic and is usually sold out of food trucks in most major Dominican neighborhoods in the US. If you’re a burger head, try this out for a great remix to our classic meal.

Chimi breaks down into 5 parts.






For the Sauce – 1.5 tablespoons of Ketchup, 1 tablespoon of Mayo. A classic combination that really helps to bring everything together. For an added bit of kick, feel free to add mustard(half a teaspoon) or a combination of orange juice(10ml) and Worcestershire sauce(half a teaspoon.) Mix all these in a small cup and set aside to spread after.

The Bread – You want a bread that reminds you of your Granddad: tough on the outside but soft on the inside. Pan de Agua, Portuguese bread and classic NYC sandwich rolls are all viable options. Cut the roll in half and place the pan on a light-medium heat, and lightly toast the inside of the two sides. Just enough so that it can handle the assembly of the burger.

For the Beef – Get a bowl and take a quarter pound of meat, usually at 80/20. Add the following: Half a tablespoon of salt, half a teaspoon of pepper, half a teaspoon of Worcestershire sauce, half a teaspoon of soy sauce, a pinch of oregano. Mix it together while being careful not to pack the meat too tightly.

Heat a pan to medium-high until it’s evenly hot. Cook on both sides until it’s cooked through. I personally like to cook this “smashburger” style, applying a bit of weight on the top of the beef while cooking the first side of the patty. I did not add any oil to the pan, as I used 80/20 meat and I didn’t overly pack the meat. Let the fat do the work homie! This is def a burger you want to cook fully through. You should end up with a thin burger that has flavor from its incredible seasoning mix and cooking style.

Cabbage – the most important ingredient IMO. Dominicans love it and it’s not used on nearly enough sandwiches. Lightly pickle it in white vinegar, salt, and water to soften the cabbage. (A lot of people like to also pickle some red onions and add them to the sandwich as well.)

Assembly time – Spread some of the sauce on the top and bottom half of the toasted roll. Then place the cooked patty on the bottom half of the roll. Add a slice of tomato. My favorite part? Add a handful of cabbage. Be generous with it. Besides adding a nice texture to the sandwich, it does a vital job next. Pour the rest of the sauce onto the cabbage then add the top bun.

Finally, start a  game dominoes and play it with one hand while holding this incredible sandwich with the other, leaving your friends jealous that a) you didn’t share b) your multitasking skills are superior to theirs and c) your ability to avoid dripping sauce on the game table.


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