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    Home » Recipes » Beef Recipes

    Argentinian Chimichurri Butter Burger

    2 hrs 40 mins | Yield 4 | December 15, 2016 | Updated: September 12, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This Argentinian Chimichurri Butter Burger is simple and yet amazing in its flavors. Plus, I share a pro trick that makes it an over-the-top flavor experience. Did someone say butter? 

    Chimichurri, red onions, butter, hold on, I need to wipe this drool off.

    Here’s a pro-tip I got reprimanded for sharing.

    Ready for it?

    Finish your meat in fat. 

    What does that even mean?

    It means smear a dollop of butter on a resting steak before serving and you are seriously going to amp up your flavor game. Swirl in a pat of butter when you are done with your pan sauce and watch it go from a topping to gone.

    It’s a technique a lot of restaurants and chefs use to make sure your first bite is over the top amazing. And it works.

    Something about the additional fat, melting over the hot meat brings forth a smooth richness that really makes close your eyes and savor the moment.

    You can even use this trick in store-bought sauces after simmering them for a while. Just remove from heat, add a tablespoon of butter and like magic, they are elevated to the next level.

    I mean, butter does make everything better, right?

    Naturally, coming up with this recipe was easy. Just add a flavor-infused butter.

    Seems like a totally normal idea.

    My Argentinian Chimichurri Butter Burger is just oozing flavor onto that cutting board. Dig in.

    Actually, I had already created an over the top Garlic Butter Burger in the past, and knowing how good that was, I had high hopes for this Argentinian Chimichurri Butter Burger.

    I whipped up a chimichurri infused butter and some patties and got to work. In keeping with the theme, I let the meat shine through (as the Argentian’s are known to be quite passionate about their meat) by keeping the toppings simple.

    As the butter melted and slid over the meat, the Pavlovian response of my taste buds went into overdrive and this burger didn’t even stand a chance.

    Just look at the red onions and Chimichurri Butter! This Burger is off the hook!

    Want more burger inspiration? Try some of my favorite recipes!

    • Black and Blue Burger
    • Harrisa Butter Stuffed Lamb Burger
    • Fried Oyster Bayou Burger
    • Rarebit Cheeseburger

    If you’ve tried my Argentinian Chimichurri Butter Burger or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!

    You can also FOLLOW along on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Argentinian Chimichurri Butter Burger | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Argentinian Chimichurri Butter Burger

    This is a simple burger recipe that is packed with flavor as a compound butter takes the addition of fat and fresh herbs to coat the beef with rich layers that will absolutely impress your tastebuds.
    Course: burger, Main Course
    Cuisine: Argentinian, barbeque, Latin
    Author: Kita Roberts
    Prep Time2 hrs 20 mins
    Cook Time15 mins
    Resting Time5 mins
    Total Time2 hrs 40 mins
    Servings: 4
    Calories: 720kcal

    Ingredients

    For the Chimichurri

    • 1 bunch Parsley
    • ¼ habanero minced
    • 2 cloves garlic
    • ¼ red onion chopped
    • ½ cup olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt

    For the Chimichurri Butter

    • 2 to 3 tbs chimichurri
    • 6 tbs butter softened

    For the Burgers

    • 1 lbs ground beef
    • salt and pepper
    • Red Onion
    • Green Leaf Lettuce
    • Buns

    Instructions

    Make the Chimichurri Sauce

    • In a blender, pulse the chimichurri ingredients until everything is finely minced and combined.
    • Stream in the oil and red wine vinegar.
    • Set aside.

    Make the Butter

    • Mash the softened butter with a fork or a blender.
    • Mix in 2 to 3 tablespoons of the chimichurri.
    • Spoon butter onto wax paper and roll up, using your fingers to shape the butter into a log if desired.
    • Place in fridge to set for 2 to 3 hours.

    Make the Burgers

    • Prep your charcoal and get the grill set and ready to go.
    • Mix the ground beef with the salt and pepper in a large bowl. Form 8 thin patties.
    • Arrange a dollop of chimichurri butter in the center of 4 of the patties.
    • Press the other 4 patties on top and seal.
    • Grill the burgers to your desired doneness, the butter will be oozing out.
    • Place onto buns dressed with lettuce and red onion.
    • Slice a bit more chimichurri butter and allow to melt down and over the burgers. Serve quickly and enjoy.

    Notes

    The chimichurri butter can be made 2 to 3 days ahead and stored in wax paper wrapped tightly in plastic wrap in the refrigerator. 
    Use any leftover butter on steaks, toast, or even melted over hot pasta.

    Nutrition

    Nutrition Facts
    Argentinian Chimichurri Butter Burger
    Amount Per Serving (1 g)
    Calories 720 Calories from Fat 630
    % Daily Value*
    Fat 70g108%
    Saturated Fat 24g150%
    Cholesterol 127mg42%
    Sodium 889mg39%
    Potassium 395mg11%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 21g42%
    Vitamin A 1884IU38%
    Vitamin C 21mg25%
    Calcium 60mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    This Argentinian Chimichurri Butter Burger is simple and amazing.
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Connie says

      December 16, 2016 at 12:32 pm

      Why do you not include the amounts of the ingredients in the list for the chimichurri sauce?

      Reply
      • Kita says

        December 17, 2016 at 9:16 am

        Welp, that was a total accident ;D I’ll be updating the recipe shortly. Thanks

        Reply
    2. Valentina | The Baking Fairy says

      December 16, 2016 at 10:33 pm

      This looks 100% AMAZING! Seriously, where do I sign up for you to make me one of these? I’ve heard of the “fat finishing” method but I’ve never attempted it myself. Now I will definitely have to. Thanks for sharing. I’ll be dreaming of this burger tonight!

      Reply
    3. Merry says

      December 18, 2016 at 11:24 pm

      Sold! I want one of these delicious burgers right now.

      Reply
    4. Betsy @ Desserts Required says

      January 26, 2017 at 10:54 pm

      HOLY MOLY! I mean, seriously, this is the BOMB of burgers and I can’t wait to make them. I also can’t wait to use that ‘crack butter’ on steaks!! Sharing on Desserts Required’s FB page manana. 🙂

      Reply
    5. Jenni says

      September 02, 2017 at 12:15 am

      5 stars
      This burger? I love it. Such bright, wonderful flavors, Kita! I am adding it to my wee round up of 7 Epic Burgers for Labor Day. Nom.

      Reply

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