Chimichurri Burgers

The most deliciously, spicy, saucy, cheesy epic chimichurri burger. Ever. Ground beef seasoned to perfection, grilled and topped with cheese and homemade chimichurri sauce.

Truth number 1: My mind always on food, recipes and well, coffee. Pat could be telling me about work and I’ll put my mug down to say… “Soooo what do you think about doughnuts that are like brownies?” I know! How incredibly annoying! Luckily he’s use to it by now and loves me anyways, but you get the point: Food on the brain should be a legit medical condition.

Spicy Chimichurri Burger

Truth number 2: I love me a big, juicy, beefy burger.  ingredients


These Chimichurri Burgers have it all! These are big-o-burgers that are so flavorful and juicy and cheesy and a little on the spicy side, you’ll just die from flavor overload. Pretty basic ingredient, pretty darn delicious burger.

garlic, parsley, vinegar

Place the peeled garlic cloves in a food processor and pulse until coarsely chopped. Add in the fresh parsley and vinegar.

lemon juice, s & p, chipotle, olive oil

Next add in the lemon juice, salt and pepper, chipotle powder and olive oil.


Turn it on and blend until combined.

keep in airtight container

Store it in an airtight container and pop it into the fridge until you’re ready to serve. You might want to take it out about 30 minutes before your ready so it can warm up to room temperature. PS: if you have leftover chimichurri sauce… you totally have to make these steak fajitas! SO GOOD!


Moving on to the burgers. Chop up an onion, Serrano chile {I discarded the ribs and seeds}, and the garlic.

oil in pan

Drizzle olive oil in the pan and heat over medium-low temperature.


Sauté until the vegetables start to soften.

zee spices

Add in the cumin and ancho chile powder and stir.


Heat for a minute or two on the stove…


Before removing the peppers and onions to a plate to cool down, like completely.


Grab some beef, about 2 pounds worth. I like ground chuck and I think it’s what makes the best burgers.

s and p

Season with a little salt and pepper because that’s how we do…

add the pepper and onions

… and now’s the time you can add those veggies into the bowl with the ground chuck.


Mix by hand until it all comes together. Be careful not to over-mix.


Form the hamburger mixture into patties. I did 4 big burgers, but you could scale them down to 6 if you wanted to.

oil griddle

Brush a little bit of oil over the top of your griddle. I made these in March so here in the mitten it was COLD, however you can totally grill these on the grill, just omit this step.

burger collage

Lay the burgers down and griddle for 5-6 minutes and then flip.

slice of pepper jack

Once flipped, lay down a slice of pepper jack cheese. Oh I love this cheese on burgers, it melts perfectly and it’s spicy. Love!


I cover the burger with a pan lid; the steam will expedite the whole oooey-gooey cheese thing.


Toasting the bun is totally optional, but I love a good toasted bun. I even leave mine on a little longer so it chars a bit… I’m weird like that though. I also like fresh tomato, burnt onions and fresh avocado and then I smother the thing in that chimichurri sauce.

Spicy Chimichurri Burger 2

Poof! These uber fantastical, spicy, saucy, cheesy chimichurri burgers. So good you won’t believe your taste buds. Now I’m not telling you what to do or anything but let’s just say you might want to wear a bib.

Enjoy! And if you give these Chimichurri Burgers a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Chimichurri Burgers

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8

Spicy Chimichurri Burgers

Spicy Chimichurri Burgers
The most deliciously, spicy, saucy, cheesy epic chimichurri burger. Ever. Ground beef seasoned to perfection, grilled and topped with cheese and homemade chimichurri sauce.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes



  • 1 bunch fresh parsley, rinsed and patted dry
  • 6 garlic cloves, smashed, peeled and coarsely chopped
  • 3 tablespoons white wine Vinegar
  • juice from 1 medium lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground chipotle pepper
  • 3/4 cup olive oil


  • 1/2 a large yellow onion, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 serrano chile pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ancho chili powder
  • 1 teaspoon olive oil, plus more for the griddle
  • kosher salt and black pepper
  • 2 pounds ground chuck
  • 4-8 slices of pepper jack cheese
  • crusty hamburger buns


  • grilled red onion
  • sliced avocado
  • sliced tomato



  1. In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.
  2. Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.


  1. In a small skillet add a olive oil; sauté the diced onion, garlic and serrano until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.
  2. In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 8 medium burgers (or 4 large) and let them rest for a few so they come up to room temperature.
  3. Brush a griddle with a drizzle of olive oil and preheat to 375°. Once hot place the burgers onto the griddle. If you're making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked or cook to your personal doneness. Adjust the times if you are making smaller burgers.
  4. While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.
  5. Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.

Nutrition Information:



Serving Size:

1 burger

Amount Per Serving: Calories: 683 Total Fat: 52g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 32g Cholesterol: 126mg Sodium: 677mg Carbohydrates: 14g Fiber: 3g Sugar: 6g Protein: 39g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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22 Responses to “Chimichurri Burgers”

  1. #
    Emma — July 12, 2013 at 6:16 am

    This is pure perfection and I can not wait to sink my teeth into one!

    Love, love, love it! Thanks for sharing 🙂

  2. #
    Alaina @ Fabtastic Eats — July 12, 2013 at 7:27 am

    Burgers are my all time favorite food…like to me, last meal kind of food, I know crazy. But holy cow, I love the addition of chimichuri on this! Totally trying these out!

  3. #
    Julia {The Roasted Root} — July 12, 2013 at 7:59 am

    What a sneak attack! I had no clue star was coming out with an oil specific for beef and lamb and I’m allllll intrigued by this! Ultimate truth: I love me a big beefy burger too and yours looks phenomenal with all the delicious add-ins plus the chimichuri….AND the avocado AND the pepper jack cheese. Shoot. me. dead. LOVE this!

  4. #
    Heather — July 12, 2013 at 9:10 am

    You had me at spicy! I still haven’t made chimichuri yet, and clearly I am missing out – I need someone to yell at me and make me make it!

  5. #
    Liz @ The Lemon Bowl — July 12, 2013 at 9:24 am

    I could eat my weight in chimichuri!!

  6. #
    Tieghan Gerard — July 12, 2013 at 9:26 am

    Haha! You two truths sound EXACTLY like me. I do the very same thing with people and they are like “Tieg, I was not even talking about food.” The brainstorming never stops in my head. The the big, fat, juicy burgers? Yes.

    These are amazing!! I love the spicy chimichuri! Really, I am in love with his burger!

  7. #
    Stephanie @ Girl Versus Dough — July 12, 2013 at 9:56 am

    These burgers sound and look like total magictown. Pretty sure I could eat at least three of these in one sitting… maybe even four. 🙂 YUM!

  8. #
    Meagan @ A Zesty Bite — July 12, 2013 at 11:12 am

    Holy smokes this burger looks amazing!!!

  9. #
    Kathryn — July 12, 2013 at 12:26 pm

    Man, I love a good burger and this one looks very good indeed. So hungry for this!

  10. #
    Jackie {The Beeroness} — July 12, 2013 at 1:23 pm

    Great. Now this is all I can think about.
    You jerk 😉

  11. #
    Georgia @ The Comfort of Cooking — July 12, 2013 at 4:07 pm

    THANK YOU. I keep seeing salmon, turkey and chicken burgers and you know what? I’ve been craving beef lately. A real, beefy, dripping-down-your-arm BURGER. This is calling to me, Laurie!

  12. #
    Cassie | Bake Your Day — July 12, 2013 at 6:26 pm

    This is brilliant. I can’t wait to try the new oil! And this burger…big time drool!

    Oh, and I do that same thing to Paul ALL the time and he does get totally annoyed by it. He’s just started saying “sounds really good, honey” to every idea I have.

  13. #
    Nicole — July 13, 2013 at 9:42 pm

    I’ll take a bite outta that burger! Looks Awesome!

    • simplyscratch replied: — July 15th, 2013 @ 10:07 am

      haha! Thanks Nicole!

  14. #
    Healthy Life — July 14, 2013 at 5:24 pm

    Thanks for the post “Spicy Chimichurri Burgers”. I found it very helpful and expect other will find it useful too.


  15. #
    Pamela Reed — July 15, 2013 at 10:41 am

    I love a burger, actually I’ve been craving them for days now, so this is going to be a great twist on the usual meal. Thanks for sharing!

  16. #
    Ashley — July 16, 2013 at 10:54 am

    Have you made this with ground turkey yet? I am just curious if it would still be good or if the turkey would make it too dry. Thanks!

    • simplyscratch replied: — July 16th, 2013 @ 7:41 pm

      Hmm good question. I have not… but if I do I’ll let you know 🙂


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