This is a grilled beef burger topped with melted provolone and a quick homemade chimichurri — parsley, garlic, red wine vinegar, oregano, and olive oil. The whole thing comes together in about 75 minutes, and the chimichurri doubles as a sauce and the only condiment you need. If you want a burger that tastes like actual beef instead of seasoning paste, this is a good one to make.
The short version of why this works
Two things carry this recipe. First, the patty seasoning is minimal — just salt and pepper — which means the beef has to be good. Use 80/20 ground beef if you can; the fat keeps the patty juicy through a full cook to 160°F (71°C). Second, the chimichurri is made while the patties grill, so it’s fresh and sharp rather than sitting in the fridge getting dull. That acidity from the red wine vinegar cuts through the fat in the beef and the creaminess of the provolone, so the burger doesn’t feel heavy. Those two things — quality fat content in the beef and a bright, freshly made sauce — are what make this work.
What can go wrong
- Patties shrink into thick pucks: If you skip the center indentation, the patty will dome up and cook unevenly. Press it firmly — about half an inch deep — before it hits the grill.
- Chimichurri tastes flat: Dried oregano needs a minute to bloom. Stir it into the oil first and let it sit for 30 seconds before adding the vinegar and parsley. Also taste it — chimichurri should be noticeably tangy, so don’t be shy with the vinegar.
- Provolone slides off instead of melting: This happens when you add the cheese too early and the fat renders out before it melts. Wait until the last 2 minutes, close the lid, and don’t lift it — trapped heat is what melts the cheese evenly.
- Arugula wilts before serving: Don’t add arugula until the burger is fully assembled and you’re about to eat. Hot patty plus sitting time turns it limp fast. Skip the egg in the mix — it makes the patty mushy — but do keep the arugula dry and cold until the last second.
- Buns burn before they toast: Grill buns cut-side down on a cooler part of the grill, not directly over the hottest zone. One to two minutes is enough; pull them the moment you see color.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3 minutes per side — rather than microwaving, which dries them out. Chimichurri actually improves after a few hours once the garlic mellows; it keeps refrigerated for up to 5 days in a sealed jar. For meal prep, you can shape and season the raw patties up to 24 hours ahead — stack them with parchment between each one and refrigerate uncovered so the surface dries slightly, which helps them sear better. Freeze raw patties for up to 2 months; thaw overnight in the fridge before grilling.
Uruguayan Asado Burger
Ingredients
Patty Ingredients
- 500 grams ground beef Preferably from grass-fed cattle for authenticity
- 1 teaspoon salt Sea salt preferred for flavor
- ½ teaspoon ground black pepper freshly ground
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- 4 cloves garlic minced
- ¼ cup red wine vinegar or more to taste
- ½ cup olive oil preferably extra virgin
- 1 teaspoon dried oregano for authentic flavoring
Additional Components
- 4 hamburger buns Toasted
- 4 slices provolone cheese or more, depending on preference
- 1 cup arugula for an added peppery bite
Instructions
- Mix the ground beef with salt and freshly ground black pepper in a bowl. Divide into four equal portions and shape into patties, making a small indentation in the center of each to prevent puffing during cooking.
- Preheat your grill to medium-high heat (about 190°C/375°F). Brush the grill racks with oil to prevent sticking.
- Grill the patties for about 5 to 6 minutes per side, until they reach an internal temperature of 70°C (160°F), ensuring a juicy and safe-to-eat burger.
- While the patties are grilling, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, and oregano in a small bowl. Adjust the seasoning and vinegar to your liking.
- For the last 2 minutes of grilling, place a slice of provolone cheese over each patty and close the grill lid to melt the cheese beautifully.
- Toast the hamburger buns on the grill until lightly charred and warmed through. This should take about 1-2 minutes.
- Assemble the burger by placing a patty on the bottom half of each bun. Spoon a generous amount of chimichurri over the burger, add a handful of arugula, then top with the other half of the bun.
Notes
Nutrition
Common questions
Can I make this without a grill — on a stovetop or grill pan?
Yes, a cast-iron grill pan or heavy skillet works fine. Get it very hot over medium-high heat before the patties go in, and use the same internal temperature target of 160°F (71°C) — a meat thermometer is the only reliable way to check without a grill’s visual cues.
What’s the best ground beef to use for this recipe?
80/20 ground beef (80% lean, 20% fat) is the right call here. The recipe uses almost no binders or added fat, so leaner beef — like 90/10 — will produce a drier, tighter patty that’s harder to keep juicy through a full cook.
Can I use fresh oregano in the chimichurri instead of dried?
You can, but use about three times as much — roughly 1 tablespoon of fresh leaves versus 1 teaspoon dried. Fresh oregano is milder and less resinous, so the flavor will be slightly lighter, which works well if you find dried oregano too sharp.
More burger recipes to try
- BBQ Cheeseburger Recipe
- Ultimate Guacamole Bacon Burger
- Hawaiian Teriyaki Burger Recipe
- Korean Rice Bulgogi Burger