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 compound 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!

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!

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Argentinian Chimichurri Butter Burger

5 from 2 votes
Prep: 2 hrs 20 mins
Cook: 15 mins
Resting Time: 5 mins
Total: 2 hrs 40 mins
Servings: 4
Argentinian Chimichurri Butter Burger | Kita Roberts GirlCarnivore.com
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.

Ingredients  

For the Chimichurri

  • 1 bunch Parsley
  • 1/4 habanero minced
  • 2 cloves garlic
  • 1/4 red onion chopped
  • 1/2 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp salt

For the Chimichurri Butter

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

Serving: 1g | Calories: 720kcal | Carbohydrates: 3g | Protein: 21g | Fat: 70g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 889mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1884IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 3mg
Course: burger, Main Course
Cuisine: Argentinian, barbeque, Latin
Author: Kita Roberts
Keyword: autumn burger, burger, chimichurri burger

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This Argentinian Chimichurri Butter Burger is simple and amazing.

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Comments

  1. 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!

  2. 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. 🙂

  3. 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.

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