Burger of the Month: Argentine Chimichurri Burgers

I went to Argentina once. I danced the tango in the most famous dance hall. I ate too much red meat. But I loved every bite because it was all served with acidic, herbaceous chimichurri, like this burger is. And there’s fried cheese on top. Enjoy!
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rachael Ray

4 Servings



  • 1 cup (packed) fresh flat-leaf parsley

  • 1/2 cup fresh cilantro leaves

  • 1/4 cup EVOO

  • 1 large shallot, coarsely chopped

  • Juice of 1 lemon (about 1/4 cup)

  • 2 tbsp. fresh oregano leaves or 1 1/2 tsp. dried oregano

  • 2 tbsp. red wine vinegar

  • 1 jalapeño chile, seeded and coarsely chopped

  • 2 cloves garlic, peeled

  • Salt


  • 1/2 red onion, thinly sliced

  • 1 tbsp. red wine vinegar

  • Kosher salt and coarsely ground black pepper

  • 1 1/2 lb. ground sirloin

  • 1 tbsp. Worcestershire sauce

  • Olive oil, for drizzling

  • 4 slices (1/4 to 1/2 inch thick) mild or sharp provolone from the deli counter

  • 4 brioche rolls, split and lightly toasted

  • Little Gem or leaf lettuce leaves

  • 4 slices of beefsteak tomato


1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses); season with salt.

2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.

3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking).

4. Heat a large griddle or cast-iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes.

5. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers.

6. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices, and roll tops.

Nutrition Information

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