Argentinian Chimichurri Burger: Herbaceous Hit You’ll Crave After One Bite

If you’re craving a burger that’s bursting with bold flavors, the Argentinian Chimichurri Burger is about to become your new favorite. Inspired by Argentina’s iconic chimichurri sauce, this burger combines juicy, perfectly seasoned beef with a vibrant herbaceous topping that’s fresh, zesty, and downright irresistible. It’s like a taste of South America in every bite.

What I love most about this burger is how the chimichurri sauce takes center stage. With its blend of parsley, garlic, olive oil, and a hint of red pepper, it’s the perfect balance of tangy and savory. Pair that with a toasted bun and all the fixings, and you’ve got a burger that’s anything but ordinary. Whether you’re grilling for friends or just treating yourself, this recipe is sure to impress.

Argentinian Chimichurri Burger: Herbaceous Hit

There’s nothing quite like blending the vibrant flavors of Argentina into a bold, juicy burger. This Argentinian Chimichurri Burger is one of my proudest creations, and trust me, it’s guaranteed to impress. The secret lies in the herbaceous punch from the chimichurri sauce – a recipe I’ve refined over many grilling sessions. Let’s break it down step-by-step so you can recreate this masterpiece at home.

Ingredients

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon red pepper flakes
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the burger patties:

• 1 pound ground beef (80/20 for the best juiciness)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For assembling the burger:

• 4 burger buns, toasted
• 4 slices of Monterey Jack cheese or your favorite meltable cheese
• 1 cup arugula
• 4 slices of ripe tomato

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Step-by-Step Instructions

1. Prepare the Chimichurri Sauce

Start with the chimichurri because it’s what makes this burger shine. In a small bowl, mix the finely chopped parsley, minced garlic, and oregano. Add the red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Stir well until everything is combined. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. I like to make this ahead of time and keep it in the fridge – the taste gets even better as it sits.

2. Season and Shape Burger Patties

In a large mixing bowl, combine ground beef with paprika, garlic powder, onion powder, salt, and black pepper. Gently mix with your hands – don’t overwork the meat to keep it tender. Divide the mixture into four equal portions and shape them into round patties, slightly larger than your buns. I always leave a slight indent in the center of each patty to prevent it from puffing up on the grill.

3. Grill the Patties

Fire up your grill to medium-high heat. Place the patties on the grate and cook for 4-5 minutes per side for medium doneness, or adjust the time based on your preferred temperature. In the last minute of grilling, add a slice of cheese to each patty and close the grill lid to let it melt perfectly.

4. Toast the Buns

While the patties are cooking, lightly butter the insides of your burger buns and place them on the grill cut-side down. Toast for about 1-2 minutes until golden and crispy. This adds a great texture and keeps the buns from getting soggy when you assemble the burger.

5. Assemble the Burger

Now comes the fun part – building your chimichurri burger. Spread a generous amount of chimichurri sauce on the bottom bun. Layer with a juicy patty, laden with melted cheese, followed by a few slices of tomato and a handful of fresh arugula. Add another dollop of chimichurri on the top bun for an extra burst of flavor.

6. Serve and Enjoy

Serve the burgers immediately while the patties are hot and the aromatics of the chimichurri are at their peak. Pair it with a side of crispy fries or a simple salad, and you’ve got an unforgettable meal that’s every bit as exciting as it is delicious.

Ingredients

For The Chimichurri Sauce

• 1 cup fresh parsley, chopped finely
• 2 tablespoons fresh oregano, chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Burger Patties

• 1 pound ground beef (80/20 for the juiciest patties)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 clove garlic, grated
• 1 tablespoon fresh parsley, chopped

For The Toppings

• 4 slices of provolone cheese
• 1 red onion, sliced thinly
• 1 cup fresh arugula
• 1 ripe tomato, sliced

For The Buns

• 4 brioche buns, sliced
• 2 tablespoons butter, softened for toasting

Tools And Equipment

Having the right tools in your kitchen is crucial for crafting an unforgettable Argentinian Chimichurri Burger. I’ve learned over the years that good equipment makes the process easier and ensures you get the best results every time.

Essential Tools

• Cutting Board: A sturdy board for chopping parsley, garlic, and other chimichurri ingredients.
• Chef’s Knife: A sharp knife is non-negotiable for finely mincing and dicing herbs and garlic.
• Mixing Bowls: Medium-sized bowls for prepping the chimichurri sauce and burger seasoning.
• Grill or Grill Pan: Whether you’re a backyard grilling aficionado or cooking indoors, this is the star tool for achieving those perfect char marks.
• Tongs or Spatula: For flipping your burgers without breaking their form.
• Small Whisk or Spoon: To blend the chimichurri sauce ingredients evenly.
• Measuring Cups and Spoons: Precision matters when balancing the chimichurri’s bold flavors.
• Basting Brush: Optional but helpful for brushing any extra oil on the buns before toasting.

Optional Tools

• Food Processor: If you’re short on time, this makes quick work of chopping the chimichurri ingredients, though I personally prefer hand-chopping for texture.
• Burger Press: For uniform patties, especially if you care about that perfect, Instagram-ready look.
• Instant-Read Thermometer: Not essential but handy if you want to nail your burger’s doneness without cutting into it.
• Cast-Iron Skillet: If you don’t have access to a grill, this delivers a fantastic sear on your patties.
• Grill Press: For those who love crispy, caramelized edges on their burgers, this can help flatten patties evenly.

With these tools, you’ll be equipped to handle every step, whether it’s mixing the tangy chimichurri, grilling those juicy patties, or assembling a picture-perfect burger.

Directions

Let’s build this flavor-packed Argentinian Chimichurri Burger step by step. Follow along as I guide you through making the invigorating chimichurri sauce, juicy patties, toasted buns, and the ultimate burger assembly.

Make The Chimichurri Sauce

1. Start by finely chopping 1 cup of fresh parsley and 2 tablespoons of fresh oregano. I like to use a sharp chef’s knife for some precise, clean cuts.
2. Mince 3 cloves of garlic until they’re nice and fine.
3. Grab a medium mixing bowl and combine the parsley, oregano, and garlic.
4. Add 1/2 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Use a spoon or small whisk to stir everything until the sauce comes together. The chimichurri should look leafy with a good balance of oil.
5. Cover the bowl and let the chimichurri sit at room temperature for at least 10 minutes. This time helps all those bold flavors marry beautifully.

Prepare The Burger Patties

1. In a large mixing bowl, combine 1 pound of ground beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1 clove of minced garlic, and 2 tablespoons of chopped parsley.
2. Using your hands, gently mix the seasoning into the beef. Be careful not to overwork it—this keeps the patties tender.
3. Divide the mixture into four equal portions and shape them into burger patties about 3/4-inch thick. Make a slight indentation in the center of each patty with your thumb. It helps them cook evenly and keeps them from puffing up on the grill.
4. Preheat your grill or grill pan over medium-high heat. Cook the patties for about 3–4 minutes per side for medium doneness, or adjust the timing to your preferred level. Add a slice of provolone cheese during the last minute of cooking if you want that perfect melt.

Toast The Buns

1. While the patties are cooking, brush the cut sides of the brioche buns lightly with olive oil or melted butter.
2. Place them cut side down on the grill or a heated skillet over medium heat.
3. Toast for about 1–2 minutes until they’re golden and slightly crisp. Keep a close eye—nobody likes overly charred buns!

Assemble The Burgers

1. Start with the bottom half of the toasted brioche bun and lay down a handful of fresh arugula for a peppery bite.
2. Place the juicy, cheese-topped patty right over the arugula. The sight of that melty provolone is already mouthwatering.
3. Spoon a generous amount of chimichurri sauce over the patty. Let the vibrant green sauce cascade down the sides—it’s a visual and flavorful treat.
4. Add thinly sliced red onion and a thick tomato slice for crunch and freshness.
5. Crown everything with the top half of the bun. Press down gently to hold the layers together.
6. Slice in half if you’d like a picture-worthy presentation. Serve immediately, preferably with crispy fries or a side salad.

There you have it, my herbaceous take on the Argentinian Chimichurri Burger! Each bite is packed with flavor, and trust me, your crowd will beg for seconds.

Tips For Success

When making your Argentinian Chimichurri Burger, there are a few key tips I’ve learned over the years to ensure every bite is packed with flavor and texture. Creating burgers is my passion, and I want to share my favorite pro tips to help you master this herbaceous hit!

1. Don’t Overwork the Beef

When forming your burger patties, handle the ground beef as lightly as possible. Compressing the meat too much can lead to dense and dry burgers. I like to mix the seasonings with a gentle toss and press the meat just enough to hold its shape. This keeps the patties juicy and tender.

2. Let the Chimichurri Rest

After mixing your chimichurri sauce, let it sit for at least 20 to 30 minutes before using it. This resting time allows the flavors—like the bright parsley, tangy vinegar, and spicy red pepper flakes—to meld together, giving you a bold and balanced topping.

3. Watch the Grill Temp

Whether you’re using a grill or a grill pan, medium-high heat is your sweet spot. It’s crucial to achieve a good sear on the outside of the patties while keeping the interior juicy. I always preheat my grill for about 8 to 10 minutes to ensure the heat is consistent.

4. Toast Those Buns

Never skip toasting the brioche buns! The slight crispness adds texture and helps keep the sauce and juices from soaking into the bread too quickly. My favorite trick is to brush them lightly with olive oil or butter before toasting.

5. Use Fresh Ingredients

The star of this burger is the chimichurri, so invest in fresh parsley, oregano, and garlic. Pre-packaged or dried options won’t deliver the same brightness and flavor. Fresh arugula, provolone cheese, and ripe tomatoes are also essential for creating a high-quality, restaurant-style burger at home.

6. Check for Doneness

Using an instant-read thermometer takes the guesswork out of cooking your patties. For a perfectly cooked burger, aim for an internal temperature of 160°F for well-done or 145°F for medium. Trust me—it’s worth the extra step!

7. Assemble Strategically

When building the burger, think about the order. I start with a bed of arugula to catch the juices, followed by the patty with melted provolone, a generous spoonful of chimichurri, and then the red onion and tomato. This layering ensures every bite has a mix of textures and flavors.

8. Rest Before Serving

Once you’ve pulled the patties off the grill, let them rest for 2 to 3 minutes. This allows the juices to redistribute and prevents them from spilling out with the first bite.

Variations And Substitutions

As someone who loves experimenting with flavors and textures, I can tell you there are countless ways to customize this Argentinian Chimichurri Burger to suit your tastes or swap in ingredients you already have on hand. Here are some of my favorite variations and substitutions to keep things fresh and exciting:

Protein Options

While beef is classic for this burger, feel free to swap it out for other proteins:

• Ground Chicken or Turkey: Use ground poultry seasoned with a touch of smoked paprika and garlic to keep the flavor punchy without overpowering the chimichurri.
• Plant-Based Patties: For a vegetarian twist, I love using a grilled portobello mushroom or a high-quality plant-based patty. The chimichurri really shines with these options.
• Lamb Patties: Lamb, seasoned with a little cumin, complements the bold herbs beautifully if you want a Mediterranean-Argentinian fusion.

Dairy Substitutions

If provolone isn’t your cheese of choice, or you’d like to try something new:

• Queso Fresco or Cotija: These crumbly cheeses provide a slightly salty, creamy element to the burger.
• Gouda: Smoked gouda adds a rich, smoky dimension that pairs incredibly with the herbs.
• Dairy-Free Cheeses: If you’re going plant-based, reach for a good melting vegan cheese for a creamy texture.

Chimichurri Variations

To give the chimichurri sauce its own twist:

• Cilantro Addition: Swap half the parsley for cilantro to bring a brighter, tangier punch.
• Extra Heat: Add finely minced fresh chili or extra red pepper flakes for added spice.
• Lemon Juice: Replace red wine vinegar with fresh-squeezed lemon juice for a citrusy kick.

Buns and Base Options

The bun is more than just a container—it’s part of the burger’s story, and there’s room to play here:

• Pretzel Buns: Ultra-soft with a slight chew and a rich, malty sweetness that complements the chimichurri’s tang.
• Lettuce Wraps: Skip the bun entirely for a gluten-free and lighter option that lets the fresh flavors shine.
• Ciabatta Rolls: For a crunchier, sturdier option that can hold up to all the mouthwatering toppings.

Topping Tweaks

While the arugula and tomato are classics for this burger, think outside the box with:

• Caramelized Onions: Their deep sweetness adds great contrast to the zippy chimichurri.
• Pickled Vegetables: Thinly sliced pickled onions or radishes introduce an extra layer of acidity and crunch.
• Avocado or Guacamole: A creamy addition that mellows the bold flavors a bit.

Gluten-Free or Keto Options

Go bunless or use alternatives to make this burger suitable for specific diets:

• Keto-Friendly Bread: Look for low-carb bun substitutes at the store or bake your own.
• Burger Bowl: Toss all the components over a bed of greens for an easy, satisfying bowl meal.

Conclusion

The Argentinian Chimichurri Burger is more than just a meal—it’s an experience packed with bold flavors and endless possibilities. Whether you’re sticking to the classic recipe or experimenting with your own twists, this burger is sure to impress.

With its vibrant chimichurri and perfectly grilled patties, it brings a taste of Argentina to your table. So grab your ingredients, fire up the grill, and get ready to savor every bite of this herbaceous hit. Trust me, your taste buds will thank you!