This Argentinian Chimichurri Burger is anything but ordinary. Coated in fat and fresh herbs, this recipe is one of the best homemade burgers you’ll ever make!
Say hello to this Chimichurri Burger recipe. This flavorful burger will take your burger recipes to new heights. So, get ready to indulge in the harmonious marriage of perfectly seasoned ground beef, a homemade chimichurri sauce and butter combo, and all the mouthwatering fixings. Not a fan of ground beef? Don’t worry; we’ve got you. Try these Caribbean Jerk Lamb Burgers and Ground Chicken Burgers instead! So, buckle up, burger enthusiasts, and tempt your taste buds with our Chimichurri Burgers—because ordinary burgers were so last season.
What Is a Chimichurri Burger?
These flavor-packed beauties are not your average burgers; they are the definition of boldness and sass. We’re talking juicy, perfectly seasoned ground beef patties infused with a garlicky chimichurri sauce and butter combo, topped with crisp lettuce and tangy red onions, and all nestled between fluffy buns. And we even added a special ingredient that will knock your socks off. Can you guess what it is? It’s butter! Topping your burger patties with butter is a technique many restaurants use to infuse flavor into the meat as it’s resting, producing an absolutely mouthwatering taste. For this recipe specifically, we mixed the tangy chimichurri with softened butter for the ultimate flavor combo!
Chimichurri Burger Ingredients
For the Chimichurri:
- Bunch Fresh Parsley
- Habanero – Minced
- Garlic Cloves
- Red Onion – Chopped
- Olive Oil
- Red Wine Vinegar
- Salt
For the Chimichurri Butter:
- Chimichurri
- Butter – Softened
For the Burgers:
- Ground Beef – We used a higher fat content for this recipe, but feel free to use more lean ground beef if you prefer.
- Salt and Pepper
- Red Onion
- Green Leaf Lettuce
- Burger Buns – A standard burger bun will work! Or, you can get creative and use pretzel buns!
How to Make a Chimichurri Burger
MAKE THE CHIMICHURRI SAUCE
- In a blender or food processor, 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 the 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 burger patties to your desired doneness. The butter will ooze 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.
Girl Carnivore Expert Recipe Tips
- For medium burgers, cook patties until they reach an internal temperature of 140 degrees F. Check the temperature with an instant-read thermometer for best results. The USDA recommends all ground beef be cooked to 160 degrees F.
- Serve with sweet potato fries and fresh avocado!
- Add a slice of Provolone cheese for extra protein!
- Sprinkle some red pepper flakes on top of your burger patty for extra heat!
- Instead of using raw red onion, try making some pickled onions and throwing them on top of your burger!
Leftovers & Reheating
- Store in an airtight container in the refrigerator for up to 4 days.
- To reheat, throw your chimi burger in the microwave for 20-30 seconds. If you have extra time, heat up a heavy skillet and warm up your burger until heated through.
What to Serve With a Chimichurri Burger
Of course, you can’t forget the classic combo of a burger and fries like these Jalapeno Popper Fries. More classic pairings for a summer cookout or an easy burger night are Smoked Corn on the Cob and Smoked Baked Beans!
Recipe FAQs
Absolutely! Chimichurri is super customizable, which means it can be easily adjusted to suit your preferences. For example, cut back on or completely delete the habanero pepper if you prefer a milder flavor.
Yes! If you plan on making it ahead of time, keep it in the refrigerator for up to a week in an airtight container. Just remember to stir it before adding it to your hamburgers.
Absolutely! You can use ground lamb, pork, chicken, or turkey if you’re not a ground beef fan or just want to mix things up. Keep in mind that cooking time and temperature may vary depending on the meat you choose.
MORE BURGER RECIPES
Now you have everything you need for the ultimate juicy burger experience! With its flavor-packed goodness, it’s no wonder why these burgers will quickly become one of your favorite recipes. This recipe is undoubtedly the best burger you’ll sink your teeth into, proving once and for all that adventurous flavors and bold twists are the secret ingredients to creating the ultimate go-to burgers! Also, please rate the recipe card and leave a comment below to help out the next reader!
Argentinian Chimichurri Butter Burger
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
- 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
Nutrition
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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.
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. 🙂
Sold! I want one of these delicious burgers right now.
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!
Why do you not include the amounts of the ingredients in the list for the chimichurri sauce?
Welp, that was a total accident ;D I’ll be updating the recipe shortly. Thanks