This is the best Chimichurri Burger I ever ate. Hands Down. I decided to treat the Steak house sized Burger as Gordon Ramsay might prepare a steak and the results were amazing. Adding some extra touches like coffee caramelized onions and then a quickly made chimichurri sauce, just took this burger to the next level.
Think about all the ways you can cook a burger. You can grill it. You can griddle it. Not only that, but you can fry it, You can broil it or even air fry it. The method most people want right now, and very trendy, is too smash the burger. What if I told you there is a better way to cook a burger, maybe one you haven’t though of before?
Watch: Chimi Burger Short On You Tube
What You Will Need For The Chimichurri Burger
For the burger itself you will need ground beef, butter, garlic, rosemary and salt and pepper. In addition, if you are a fan of caramelized onions on a burger, then gather a large white onion, butter, brown sugar, coffee and salt and black pepper. Don’t forget the cheese and for this recipe for a chimichurri burger we used a mild grated pepper jack cheese.
The Chimichurri Burger Sauce
For the chimichurri sauce, you will need flat leaf parsley, red wine vinegar, olive oil, red pepper, white onion, garlic, red pepper, dried oregano, chili pepper fakes and salt and pepper.
Chimichurri Burger Recipe
Equipment
- Frying Pan
- Programmable Induction Stove (optional)
Ingredients
Ingredients
- 1 Pound 80/20 Ground Beef
- 2 Kaiser Roll
- ¼ Cup Stone Ground Mustard Aioli
- 4 Ounces Pepper Jack Cheese shredded
- 2 Tbsp Butter
- 2 Cloves Garlic
- 1 Sprig Rosemary
Chimichurri Sauce
- 1 Cup Parsley
- ½ Cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- 3 Garlic Cloves finely chopped
- 2 Tbsp Red Bell Pepper finely diced
- 1 Tsp Dried Oregano
- 1 tsp Red Pepper Chili Flakes
- 1 Tsp Kosher Salt
- ½ Tsp Black Pepper
Caramelized Onions
- 1 Large White Onion
- 2 Tbsp Butter
- 1 Tbsp Brown Sugar
- 1 /2 Cup Black Coffee
- Salt and Black Pepper
Instructions
- Start by slicing a white onion (1 large) into thin slices. Add butter (2tbsp) to a skillet and heat over medium heat. Lay the onions to the HOT pan and cook gently until slightly browned. Add the brown sugar (¼ cup), salt (1 tsp) and black pepper (1 tsp). Stir the mixture and cook until syrupy and the onions have softened. Add the coffee (1 cup) and then cook until the coffee has evaporated, stirring often, and the onions are completely soft. Set these aside.
- Make the chimichurri by chopping the parsley (1 head), mincing the garlic cloves (3) and dicing the red bell pepper (2 tbsp). Combine these ingredients in a bowl with olive oil (½ cup), red wine vinegar (2 tbsp), dried oregano (1 tsp), kosher salt (1 tsp), red chili flakes (1 tsp), and black pepper (½ tsp). Set this mixture in the refrigerator until the burger is done.
- Form the burgers into 1 inch thick round patties. 8 ounces each. Next, liberally season the burgers all over with Kosher salt (1 tsp) and black pepper (1 tsp). Heat the frying pan to 375 degrees and lay the burgers down into the pan. Cook the burgers on 1 side for 3 minutes and then flip the burgers over. Add the butter (2 tbsp) to the pan with garlic cloves (2) and the sprig of rosemary. Let the garlic and rosemary cook in the melted butter. Start spooning the sauce over the tops of the burgers. Cook the burger another 3 minutes. Remove the pan from the heat, lightly cover the burgers with foil and let the burgers rest for 5 minutes.
- Slice the Kaiser rolls in half and lightly toast the buns. Spread the bottom half of the bun with the stone ground mustard aioli (2 tbsp). Check the temperature of the burgers and remove the burgers from the pans (140 degrees F) and slide them onto the bun. Top the burger with the caramelized onions and the pepper jack cheese. Melt the cheese and then add the chimichurri sauce.
- Close the burger with the top bun, pressing lightly to help secure all the ingredients.
Notes
Nutrition
About Throwdown Kitchen
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