Dominican Chimichurri Burger with Cabbage Slaw and Pink Sauce

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A street-food favorite from the Dominican Republic, this loaded burger stacks a juicy garlic-oregano beef patty under crisp pickled cabbage slaw, tangy pink sauce, melty cheese, and ripe avocado. Every bite brings a salty-savory crunch balanced with creamy, zesty toppings on a buttery toasted bun.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 980 mgSodium
• 650 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beef patties

• 1 1/2 lbs ground beef (80/20)
• 4 cloves garlic, minced
• 1 tbsp Dominican or Mexican oregano
• 1 1/2 tsp kosher salt
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/4 cup finely diced white onion

For the pickled cabbage slaw

• 3 cups finely shredded green cabbage
• 1/2 cup shredded carrot
• 1/4 cup distilled white vinegar
• 1 tbsp olive oil
• 1 tsp sugar
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

For the pink sauce

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tbsp yellow mustard
• 1 small clove garlic, grated
• 1 tsp fresh lime juice
• Pinch of salt

For assembly

• 4 soft hamburger buns, split
• 2 tbsp unsalted butter, softened
• 4 slices American or mild white cheese
• 1 large ripe tomato, sliced into 8 rounds
• 1 small red onion, thinly sliced
• 1 ripe avocado, sliced
• Dill pickle slices, for serving (optional)

Directions

1. Make the slaw first: combine cabbage, carrot, vinegar, olive oil, sugar, salt, and pepper in a large bowl. Toss well, cover, and refrigerate for at least 15 minutes so the cabbage wilts slightly and soaks up the tangy dressing.
2. Whisk the pink sauce ingredients together in a small bowl until smooth and evenly tinted. Cover and chill until ready to use.
3. Make the patties: gently combine ground beef, garlic, oregano, salt, Worcestershire, pepper, and diced onion in a bowl. Shape into 4 patties about 1 inch thick and slightly wider than the buns, handling the meat as little as possible to keep them tender.
4. Heat a heavy skillet or cast-iron griddle over medium-high heat. Cook patties for about 4 minutes per side for medium doneness, pressing gently with a spatula. Top each with a cheese slice in the last minute of cooking and cover loosely to melt.
5. Butter the cut sides of the buns and toast them cut-side down in a separate skillet over medium heat until golden brown, about 1 to 2 minutes.
6. Spread pink sauce generously on the bottom bun, then layer with tomato slices, the cheesy patty, a mound of cabbage slaw, red onion rings, and avocado. Crown with the top bun and serve right away with pickle slices and extra pink sauce on the side.

Cook’s Notes

• Use freshly ground chuck if possible for the juiciest patties.
• Make the slaw and pink sauce up to a day ahead so the flavors meld.
• Press a small dimple into the center of each patty before cooking so they stay flat and cook evenly.
• Toast buns in butter, not oil, for the most authentic Dominican-stall flavor.
• Serve with tostones, yuca fries, or an icy cold Malta for the full Dominican street-food experience.

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