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Spicy Chimichurri Burgers

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The most deliciously, spicy, saucy, cheesy epic chimichurri burger. Ever. Ground beef seasoned to perfection, grilled and topped with cheese and homemade chimichurri sauce.
Course Mains & Entrees
Cuisine Argentine
Keyword beef, burgers, chimichurri, Serrano chile
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 8 servings
Calories 691
Author Laurie McNamara

Ingredients

FOR THE CHIMICHURRI

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

FOR THE BURGERS

  • 1/2 large yellow onion peeled and chopped
  • 4 cloves garlic minced
  • 1 serrano 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 to taste
  • freshly ground black pepper to taste
  • 2 pounds ground chuck
  • 8 slices pepper jack cheese
  • sturdy hamburger buns

OPTIONAL TOPPINGS:

  • grilled red onion
  • sliced avocado
  • sliced tomato

Instructions

MAKE THE CHIMICHURRI:

  • In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.
  • 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.

MAKE THE BURGERS:

  • 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.
  • 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.
  • 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.
  • While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.
  • 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

Serving: 1burger | Calories: 691kcal | Carbohydrates: 26g | Protein: 30g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 711mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 19mg | Calcium: 284mg | Iron: 5mg