Dominican Chimi: The Ultimate Caribbean Street Sandwich

Dominican chimi burger with Chinolita hot sauce
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Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Serves: 4-6 people

The sizzle of seasoned beef on hot iron fills Santo Domingo's evening air as vendors call "¡Chimi, chimi!" This beloved Dominican street sandwich transforms simple ingredients into something extraordinary. Unlike its Argentinian namesake, Dominican chimi is a hearty sandwich born from street food culture, uniting locals and visitors over perfectly seasoned patties, creamy golf sauce, and crusty bread.

Each bite of a Dominican chimi delivers the soul of Dominican cooking. The beef mixture, perfumed with traditional sofrito elements, meets tangy-sweet golf sauce in perfect harmony. This is comfort food designed for sharing stories on street corners, embodying the Dominican spirit of creating magic from everyday ingredients.

What Makes Dominican Chimi Special

Dominican chimi stands apart through its seasoned ground beef mixture with adobo and Worcestershire sauce, reflecting Spanish, African, and Taíno influences. Cooking on a hot plancha creates a crisp crust with juicy interiors. Most distinctive is the golf sauce, a creamy mayo-ketchup blend enhanced by Dominican preferences.

Many add hot sauce to the golf sauce—Chinolita Hot Sauce being a perfect match, adding authentic heat without overpowering. The bread choice, pan de agua or substitutes like Portuguese/French rolls, ensures structure and chewiness for this street food classic.

Essential Ingredients

For the Beef Mixture

  • 500g ground beef

  • 1/2 large red onion, minced

  • 1 tbsp grated garlic

  • 1 tsp adobo seasoning

  • 1 tbsp Worcestershire (English sauce)

  • 1 tsp salt, 

  • 1t tbsp black pepper

For the Golf Sauce

  • 4 tbsp mayonnaise

  • 4 tbsp ketchup

  • 1 tsp yellow mustard

  • 1 tsp Worcestershire

  • 1–2 tsp Chinolita Hot Sauce (optional)

Quick Pickled Cabbage and Red onion (pickling optional)

  • 2 cups cabbage, thinly sliced

  • 2 tbsp water, 2 tbsp water, 1/4 tsp salt

Assembly

  • 4 pan de agua rolls or substitutes

  • Optional: tomato slices

Japan Shopping Notes

  • Ground beef : Buy at butcher counters or fresh meat sections.

  • Adobo seasoning: Make at home with garlic powder, onion powder, oregano, paprika, cumin, black pepper, salt.

  • Worcestershire sauce : Sold everywhere as Worcestershire sauce.

  • Bread : Portuguese rolls from hotel bakeries or French bread from department stores.

Step-by-Step Recipe

  1. Pickled cabbage (5 min, optional) – Toss cabbage in vinegar, sugar, salt. Rest while cooking.

  2. Beef mixture (8 min) – Combine beef, onion, garlic, pepper, adobo, Worcestershire, salt, pepper. Rest 5 min.

  3. Golf sauce (3 min) – Whisk mayo, ketchup, mustard, Worcestershire, Chinolita if using. Chill.

  4. Patties (10 min) – Shape beef into 4 patties. Cook in hot skillet 4–5 min per side until 71°C.

  5. Assemble (3 min) – Toast bread lightly, spread golf sauce, add patty, pickled cabbage, toppings. Serve hot.

Serving Suggestions

Serve wrapped in paper for the true street food feel, with a cold beer or fresh passion fruit juice. Pair with tostones, or yuca frita for a full Dominican meal.

Ingredient Tips in Japan

  • Mix lean beef with pork for better fat balance.

  • Kewpie mayo makes golf sauce extra creamy.

  • Chinolita Hot Sauce (available online) delivers authentic Dominican heat.

FAQ Highlights

  • Chimi vs burger? Seasoned beef + golf sauce + plancha crust = unique.

  • Make ahead? Patties 1 day refrigerated / 3 months frozen. Sauce 1 week. Cabbage 3 days.

  • Bread in Japan? Portuguese rolls or department store French bread.

  • Vegetarian? Try mushrooms, lentils, walnuts.

  • Grilling? Works great—make patties thicker to hold up.

Why It Matters

The chimi is more than food, it’s community, memory, and comfort. For Dominicans abroad, it’s a bridge home. For newcomers, it’s a taste of Santo Domingo’s vibrant streets. With simple techniques and adaptable ingredients, anyone can recreate this cultural treasure, especially when topped with Chinolita Hot Sauce.

Dominican Chimi Recipe Card

Dominican Chimi Recipe Card
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Servings
4–6 people

Ingredients

  • 500g ground beef (80/20 fat ratio)
  • 1 large red onion, (half sliced, half minced) (200g)
  • 1 tbsp garlic, grated
  • 1 tsp adobo seasoning
  • 1 tbsp English sauce (Worcestershire)
  • 1 tsp salt
  • 1 tbsp black pepper
  • 4 tbsp mayonnaise
  • 4 tbsp ketchup
  • 1 tsp yellow mustard
  • 1 tsp English sauce
  • 1–2 tsp Chinolita Hot Sauce (optional, for authentic Dominican heat)
  • 1 tsp salt
  • 2 cups green cabbage, thinly sliced
  • 2 tbsp white vinegar
  • 2 tbsp white water
  • 4 pan de agua rolls or Portuguese/French bread
  • Optional: tomato slices

Instructions

  1. Combine vinegar, and salt in a bowl. Add sliced cabbage, toss, and set aside.
  2. Mix beef, onion, garlic, bell pepper, adobo, Worcestershire, salt, and pepper. Let rest 5 minutes.
  3. Whisk mayonnaise, ketchup, mustard, English sauce, and Chinolita Hot Sauce (if using). Season to taste.
  4. Divide beef into 4 patties, slightly larger than buns. Cook 4–5 minutes per side until 71°C.
  5. Slice and toast bread. Spread golf sauce generously. Add patty, pickled cabbage, and toppings. Serve hot.
¥1,800 JPY