If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different way to make an insanely satisfying, over-the-top juicy burger. A smashed beef patty topped with a garlicky chimichurri sauce, layered with tender slices of picanha, a fried egg and melted cheese? Heck yes! Trust me, it’s so freakin’ delicious, and it’ll soon be your go-to burgers recipe!
Post sponsored by Breeo.
In case this is one of those delicious recipes that looks a little familiar, it’s a variation of “The Wolf Burger,” which I have exclusively in my cookbook Flavor By Fire.
Today I’m making the tasty burgers with my brand new Breeo Griddle and Griddle Press. I used the Breeo Y Series with the 19” griddle, but it has many different sizes. Whether you’re making a classic beef burger or something next level, this is the best tool for making the magic happen.
Table of Contents
Why You’ll Love the Best Chimichurri Burger
This Chimichurri Burger is about to become one of your favorite recipes. Why? It’s the perfect fusion of savory red meat, a farm-fresh egg fried to perfection and gooey American cheese. The herby chimichurri sauce ties it all together with a fresh, herby kick. Whether you’re cooking for family or friends, this burger is sure to become a family favorite. Fair warning, once you take this break from regular burgers, you may never go back!
For more over-the-top burger recipes from Over the Fire Cooking, check out BBQ Bacon Burger, Oklahoma Onion Burger, Flying Dutchman Smashburger, Animal Style Burger and Poutine Burger.
Flavorful Burger Ingredients Roundup
- Beef – You’ll need to grab some ground beef (or ground chuck) for the beef patties, whole picanha, kosher salt, black pepper, garlic powder and beef tallow.
- Homemade Chimichurri Sauce – This easy Argentinian sauce combines fresh parsley, minced garlic, a bit of olive oil, red wine vinegar (white wine vinegar also works), dried oregano, red pepper flakes and salt and pepper to taste.
- Burgers – The finishing touches are some American cheese slices, fresh eggs, mayonnaise and toasted burger buns (either a standard burger bun or a brioche bun works!).
The grocery store should have everything you need to make the best burger you ever tasted. If you’re feeling super lazy, there is no shame in getting delivery!
How to make the best chimichurri sauce
If you can wait, let the chimichurri sauce sit for at least 30 minutes before serving. This allows the full flavor of the ingredients to come out, enhancing the sauce’s freshness and depth. You can also taste and adjust the seasoning before serving to ensure it’s perfectly balanced.
For more chimichurri goodness, check out the my scallion chimichurri, mint chimichurri, habanero chimmichurri and . As you can tell, this sauce is something I love to customize. I’ve even made bone marrow chimichurri and added some burning charcoal to it for a smoked chimichurri!
It can also be used as a marinated like I did for this Chimichurri Marinated Tri-Tip with Grilled Fries, mixed in as seasoning like I did for these Fire Baked Chimichurri Chicken Wings in Pizza Oven, or used as a filling like I did for this Chimichurri and Cheese Stuffed Picanha!
Whether it’s some Chimichurri Steak and Shrimp or a Chimichurri Steak Sandwich, this versatile topping it worth a try!
How to Make Chimichurri Burger
First, let’s make that chimichurri in a small bowl or glass jar. If it’s your first time, I swear it won’t be your last. Mix all the ingredients for the chimichurri, set it aside and let those flavors mingle while we grill the meat.
Next, heat your Breeo Grill to high heat, around 450 degrees F, for some direct cooking action. Slice your picanha into steaks, following the grain (so that we can slice against the grain for serving later) and then season generously with salt. Grill them over the fire for 6-7 minutes per side until they hit an internal temperature of 120 degrees F. Once done, pull them off and let them rest.
While the picanha is resting, heat the new Breeo Griddle over the fire. Grab handfuls of ground beef, about 1/4 lb for each rolled ball. You’ll want to make 6-8 balls.
Add a burger ball to the hot griddle. Place a piece of parchment paper over it and firmly press with the Breeo Griddle Press until the burger patties are smashed. Season with salt, pepper and garlic powder. Let it cook for another 1-1.5 minutes. Carefully flip each patty, season the other side, and top with a slice of cheese. Let it melt for 1-2 minutes, then pull off and rest. Repeat for the remaining patties.
Fry up your eggs and toast the burger buns on the hot griddle. Next, thinly slice the rested picanha meat.
To build your Chimichurri Burger, start with the bottom bun, spread some mayonnaise, add double patties, layer with picanha slices, top with a fried egg, and finish with a generous spoonful of chimichurri. Serve and enjoy this epic burger creation!
What to Serve with a Chimi Burger
Pair your Chimichurri Burger with crispy fries, fresh cole slaw, or even grilled vegetables for a complete meal. Don’t forget some cold beer or refreshing lemonade to wash it all down.
Leftovers & Reheating
If you have a leftover Chimichurri Burger or two, store the meat in an airtight container in the refrigerator for 3-5 days. Reheat the patties and picanha on a grill pan over medium-high heat until warmed through. Reassemble your burger and enjoy!
More Burger Recipes
FAQs for the Chimichurri Burger
Yes, for the Chimichurri Burger recipe, you can use other cuts like ribeye or sirloin for a similarly rich, beefy flavor.
Check the internal temperature using an instant-read thermometer. For medium-rare, aim for 130-135 degrees F.
Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.
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This sauce is FYR!
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Chimichurri Burger
Ingredients
Beef:
- 1 lbs Ground Beef
- 1 Whole Picanha
- 3 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Beef Tallow as needed
Chimichurri:
- 1.5 cups Parsley chopped
- 3-4 cloves Garlic minced
- 1.25 cups Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tbsp Dried Oregano
- 1 tsp Red Pepper Flakes
- Salt & Pepper to taste
Burgers:
- 6-8 American Cheese Slices
- 3-4 Fresh Eggs
- Mayonnaise as needed
- Burger Buns toasted
Instructions
- In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.
- Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.
- Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.
- Add the new Breeo Griddle over the fire to heat up.
- Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
- Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet.
- Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
- Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
- Once melted, pull off and rest. Repeat for the rest of your patties.
- Finally, fry up your eggs, then toast your burger buns on the hot griddle.
- Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!
