Chimi Burger

Ingredients

• 600 g beef mince, 20% fat
• 1 onion, grated
• 4 garlic cloves, crushed
• 2 tsp dried oregano
• 4 tsp soy sauce
• 2 tsp Worcestershire sauce
• 1½ tsp salt
• ½ tsp black pepper
• 300 g white cabbage, very finely shredded
• 1 red onion, sliced paper thin
• 5 tbsp mayonnaise
• 2½ tbsp ketchup
• 2½ tbsp orange juice
• 4 soft rolls, or pan de agua
• 2 tomatoes, sliced

Method

1. Mix the seasoning into the meat

   Work the onion, garlic, oregano, soy, Worcestershire, salt and pepper right through the mince. A chimi patty is seasoned inside, unlike a hamburger — that is why it tastes like a chimi and not a burger.

2. Shape wide and flat

   Form four patties wider than the bun and no more than 1.5 cm thick, and chill them for twenty minutes so they hold.

   20 min

3. Make the repollo

   Toss the cabbage and red onion with the mayonnaise, ketchup and orange juice. The orange juice is the detail that makes it Dominican; without it the slaw is just pink and sweet.

4. Griddle hard, and press the buns in the fat

   Cook the patties on a very hot griddle for three minutes a side, then toast the cut buns face down in the meat fat left behind.

   6 min

5. Build it overfull

   Patty, tomato, then a genuinely excessive pile of the cabbage. A chimi that closes neatly has not been built properly.