The Chimichurri Steak Burger is a delightful union of two culinary traditions—Argentine and American—a marriage of vibrant South American flavors with the comforting simplicity of a classic burger. Born from the idea of blending the bold, herbaceous tang of chimichurri sauce with the universal appeal of a hearty beef patty, this recipe redefines the burger experience with sophistication and flavor harmony.
Chimichurri sauce hails from Argentina, a country renowned for its love of beef and mastery of barbecue, or “asado.” Often called the “garnish of Argentina,” chimichurri is a staple accompaniment to meats, revered for its zesty kick and refreshing balance. Made with fresh parsley, cilantro, garlic, red wine vinegar, and olive oil, its vibrant green color and irresistible aroma are both eye-catching and appetite-inducing. Traditionally served with grilled steak, chimichurri’s brilliance lies in its ability to cut through the richness of meat, highlighting its natural flavors while adding a tangy, aromatic punch.
Meanwhile, the humble burger is an enduring symbol of American food culture, universally loved for its versatility and simplicity. Whether cooked on a backyard grill, ordered from a bustling diner, or crafted by a gourmet chef, the burger holds a special place in both casual eating and culinary creativity.
The Chimichurri Steak Burger bridges these two food identities. It starts with the foundation of a proper burger—a juicy, perfectly seasoned beef patty, ideally with an 80/20 lean-to-fat ratio to ensure both flavor and moisture. The freshly ground beef is cooked to perfection and topped with smooth, melty provolone cheese, which adds a subtly nutty creaminess to balance the boldness of the chimichurri sauce. Keeping the focus on hearty, uncomplicated textures, tender arugula provides a peppery crunch, while red onion slices introduce a crisp, sweet bite.
The real star of the dish, of course, is the chimichurri. With every burger bite, its herbal brightness and slightly spicy undertones elevate the steak patty into a flavor explosion. The fluffy, toasted buns act as the perfect vehicle for holding this bounty of textures while soaking up the juices from the sauce and the beef.
This recipe takes inspiration from travels and tastes of Argentina, combining them with a quintessential American staple to create a global fusion dish. It’s easy enough to prepare for a casual family dinner yet impressive enough to serve at a weekend barbecue to wow your guests. The burger not only celebrates the simplicity of approachable comfort food but also reminds us how international flavors can enhance our culinary traditions when thoughtfully combined.
Adding to its appeal is its flexibility. Whether you serve it with classic fries, a crisp coleslaw, or even enjoy it alongside a glass of Malbec—a nod to Argentina’s vineyards—the Chimichurri Steak Burger is undeniably a crowd-pleaser. For an extra layer of indulgence, a fried egg perched atop the burger can provide a luxurious finish, further enhancing the feast.
In this dish, the robust flavors of chimichurri invigorate the classic steak burger, creating an unforgettable melding of cultures and cuisines, all held within the embrace of a soft, toasted bun.
Chimichurri Steak Burger
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon red pepper flakes adjust to taste
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Steak Burger
- 1 lb ground beef preferably 80/20 lean to fat ratio
- 4 medium burger buns toasted
- 4 slices provolone cheese
- 1 cup arugula fresh
- 1 medium red onion sliced into rings
- 1 pinch salt
- 1 pinch ground black pepper to season patties
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, combine 1 cup of finely chopped parsley, 1/4 cup of chopped cilantro, 3 minced garlic cloves, 2 tablespoons of red wine vinegar, 1/2 cup of extra virgin olive oil, and 1 teaspoon of red pepper flakes. Stir and add salt and pepper to taste.
- Shape the Burger Patties: In a large bowl, mix 1 lb of ground beef with a generous pinch of salt and pepper. Shape into 4 equally-sized patties, each about 3/4 inch thick.
- Grill the Patties: Heat a grill or skillet over medium-high heat. Cook the patties for about 5 minutes per side, or until they reach desired doneness. Add a slice of provolone cheese to each patty during the last minute of cooking, allowing the cheese to melt.
- Assemble the Burgers: Place a handful of arugula on the bottom half of each toasted burger bun, then top with a burger patty. Add a spoonful of chimichurri sauce, a slice of red onion, and top with the other half of the bun. Serve immediately.