Argentinean Chimichurri Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I have always been fascinated with foods from different regions of the world. Foods from South America are filled with strong seasonings and aromatics. It seemed natural to pair the flavors of the south with cooking techniques of the north, thus creating a burger with the flavor of Argentina.


Chimichurri Sauce:

1 fluid ounce red wine vinegar

7 fluid ounces extra virgin olive oil

3/4 cup plus 2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh oregano

3 teaspoons minced fresh garlic

1/8 teaspoon red pepper flake (optional)

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

Blue Cheese Sauce:

4 tablespoons crème fraiche

2 tablespoons mayonnaise

1/4 teaspoon lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 ounce crumbled blue cheese


2 1/4 pounds ground chuck

3 1/2 teaspoons smoked paprika

2 1/4 teaspoons kosher salt

1 1/2 teaspoons fresh ground black pepper

Grilled Red Onions:

1 medium red onion cut into 1/4 inch slices

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1 tablespoon vegetable oil


2-3 tablespoons vegetable oil for brushing grill

1 large heirloom tomato cut into 6 slices

1/4 teaspoon kosher salt (for sprinkling onto tomatoes)

6 good quality potato buns

1-2 tablespoons extra virgin olive oil for brushing onto buns prior to grilling


Preheat grill to high heat

To make the chimichurri sauce, combine red wine vinegar, olive oil, parsley, cilantro, oregano, garlic, red pepper flake, salt, and pepper into a food processor or blender. Process until all ingredients are finely minced and the sauce is well combined. Cover and set aside until needed. If the sauce separates, whisk until recombined.

To make the blue cheese sauce, combine the crème fraiche, mayonnaise, lemon juice, salt, and pepper in a bowl. Whisk until all the ingredients are well combined. Gently fold in the blue cheese. Cover and refrigerate until needed.

For the patties, combine the ground chuck, smoked paprika, salt, and pepper into a cold bowl. Mix all ingredients until it is just combined. Do not over-mix ingredients. Form into 6 patties of equal size with a circumference slightly larger than the buns.

Once the grill is nice and hot, rub vegetable oil onto the rack using a paper towel. Be careful of flare ups. Season the red onions with the salt and pepper and brush with the vegetable oil. Place the onions on the cooler part of the grill and allow to cook for 6-8 minutes or until tender. Once the red onions are tender remove from grill and cover until needed. Place the patties on the grill and allow to cook for around 2-3 minutes per side or until desired doneness. Do not move or press down on the patties during cooking. Flip the patties only one time. Once the patties are done remove from grill and pour about 2 tablespoons of chimichurri sauce on top of each patty and cover with loose fitting aluminum foil. Allow meat to rest for a few minutes. Brush a little olive oil onto the cut side of each bun and put onto grill for around 30 seconds or until lightly toasted.

To assemble the burgers, slather 1 tablespoon of blue cheese sauce onto the bottom half of each bun. Lay a chimichurri covered patty on top of the blue cheese sauce. Sprinkle salt onto each of the tomato slices and put 1 slice on top of each patty. Divide the onions among the 6 burgers and put on top of the tomatoes. Drizzle the remaining chimichurri sauce over the burgers. Top with the upper buns. Have plenty of napkins available, and please enjoy!