Tasty Chimichurri Burger
This Chimichurri Burger is not your father’s hamburger. Flavored with parsley, cilantro, lemon and more, it’s juicy, tasty, and fun!
Outdoor dining season is here! And after a long cold winter, I’m ready to chow down on my full complement of grilled steaks and burgers!
But one thing I know for certain. Once I’m part way through the summer, a simple hamburger– which sounds so tasty now… is going to start feeling old.
And the answer? Don’t give up the fun of burgers–add variety instead. Tasty alternatives like a Stuffed Pizza Burger, Mushroom Swiss Burger or today’s Chimichurri Burger will rock your summer grill season!
What is a Chimichurri Burger
If you go searching around the internet, you are going to see two types of Chimichurri Burgers. One type (this one) is more or less a hamburger loaded up with chimichurri sauce. The other is a burger from the Dominican Republic topped with shredded cabbage and a ketchup/mayonnaise dressing.
If you’re not familiar with it, chimichurri is a kind of fresh herb sauce, originating in Argentina. With ingredients including parsley, garlic and lemon, it packs a flavor punch that belies the modest ingredient list. I use it to enhance a variety of dishes like steaks and even my Cream of Asparagus Soup!
Why You’ll Love This!
Tasty. The chimichurri sauce is both blended into the burger meat and slathered on top. With some added tomatoes, onion, and lettuce if you wish. Layer your flavors!
Fresh. This burger is loaded with lemon and garlic plus bright spring herbs like cilantro and parsley. But if you’re a cilantro tastes like soap person, feel free to sub extra parsley.
Special. Come on, you know you want some more variety to make summer grilling special. Get out of your rut with something fun and unique!
What You’ll Need
Ingredient Notes
- Parsley, Cilantro, Oregano. These are the herbs in the sauce. Use more parsley instead of cilantro if that’s your preference. You will need fresh parsly and cilantro but the oregano can be dried.
- Shallot, garlic. These add aromatic flavor! You can use onion instead of shallot if needed, or even chives.
- Crushed red pepper. This adds just a little kick to the sauce.
- Extra virgin olive oil. This adds flavor and helps make it a sauce.
- Red wine vinegar. This adds flavor and helps make it a sauce.
- Lemon. You use both the juice and some zest to add a bright flavor to the sauce.
- Salt. Enhances flavor.
- Ground beef. This makes up the bulk of the hamburger. You could substitute another meat.
- Bread crumbs. This helps keep the burgers moist.
- Egg. This helps hold the burgers together and keep them moist.
- Hamburger buns. These hold the burger and toppings but can be omitted for low carb or keto.
- Optional toppings like cheese, tomato, fresh or pickled onion. For even more flavor.
Special Tools
- No special tools required!
Step by Step Directions
In a small bowl, prepare the chimichurri sauce by mixing together all the ingredients.
In a medium bowl mix the ground beef, egg, bread crumbs and 2 Tablespoons of the chimichurri sauce. Form into four patties.
Grill until cooked through, adding cheese at the end if desired.
Place burgers on buns, and top with ¼ of the remaining chimichurri and any optional toppings like tomatoes or onions. Serve immediately.
How to Serve
To turn this Chimichurri Burger into a full, healthy meal, you’ll just need a vegetable side. And for burgers or sandwiches I often choose a simple vegetable salad. It fits the casual mood and is super easy. Some that I love are: Thai Carrot Slaw, Carrot Raisin Salad, or Broccoli Bacon Salad.
Or for the easiest side ever, pick up some cole slaw or some raw veggies and hummus at the grocery store!
Of course sweet potato or regular fries are also good, especially if your diners are hungry! And If you want to take that more elegant, you can always do Truffle Fries!
Variations and Special Diets
If you’re serving vegans or vegetarians, you can still have the flavor without the meat. Just substitute with your favorite plant-based burger, then layer the chimichurri sauce on top.
And for gluten-free, keto or low carb diets, you can always omit the bun.
Tips & FAQs
This will make four generous hamburgers or 6+ if you go with slider size. For best results, size your burgers bigger than your buns since they shrink when they cook.
Consider toasting your buns alongside your burgers. But to be safe, start these off to the side. Buns will often toast quickly even at a lower temperature (ask me how I know this).
If you have an instant read thermometer, this is helpful to confirm that your burgers are cooked through.
When I add cheese, I get the burger to about 160F, then flip it so I’m putting the cheese on the hottest surface. Then I add the cheese, close the grill lid and by the time the cheese has melted the burger is done.
While I did these on the grill, stovetop will work great as well. In fact I have a fun cast iron grill pan that even still gives me grill marks!
Beef is What’s for Dinner
- Bacon Wrapped Meatballs from Hezzi-D’s Recipe Box
- Hot Pepper Beef Stir-Fry from Karen’s Kitchen Stories
- Italian Shredded Beef from That Recipe
- Korean BBQ Beef Stir-Fry from A Kitchen Hoor’s Adventures
- Teriyaki Steak Stir-Fry from Palatable Pastime
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Chimichurri Burger
Ingredients
Chimichurri sauce
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro use extra parsley if you prefer
- 1 shallot minced (or half a red onion, minced)
- 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried
- 2 cloves garlic minced
- Pinch crushed red pepper
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
Burger (see note)
- 1 lb ground beef
- 1/3 cup bread crumbs
- 1 egg
- 2 T chimichurri from above
- 4 hamburger buns
Extra Toppings (optional)
- Slicedcheese, Caramelized, pickled or raw sliced onions, Slicedtomato, Sliced or smashed avocado
Instructions
- In a small bowl, prepare the chimichurri sauce by mixing together all the ingredients.
- In a medium bowl mix the ground beef, egg, bread crumbs and 2 Tablespoons of the chimichurri sauce. Form into four patties.
- Grill until cooked through, adding cheese at the end if desired. Place burgers on buns, and top with ¼ of the remaining chimichurri and any optional toppings like tomatoes or onions.
- Serve immediately.
What a healthy and wonderful idea for topping a burger! I can’t wait to try this, Inger!
Hey Inger! Your Chimichurri Burger sounds absolutely fantastic and perfect for spicing up the grilling season! The combination of fresh herbs and the zesty chimichurri sauce mixed into the burger meat is a brilliant twist that I can’t wait to try. Adding this to my summer grilling lineup for sure but that still 6 months away fro me 🙂
I LOVE making gourmet burgers! Fresh chimichurri on a burger sounds amazing.
Chimichurri is so delicious on it’s own. I can’t imagine how it tastes IN the burger and on top. What a totally flavor packed burger!
I love chimichurri! The generous amount on your burger is calling my name.
Me too Karen!
I make a meatloaf very similar to your burgers so I know how flavorful these are.
Oh yum Karen–that sounds amazing!