Argentine Chimichurri Steak Burger
A South American-inspired burger with grilled beef, fresh parsley chimichurri, melted provolone, and charred red peppers.
- Prep
- 18min
- Cook
- 12min
- Total
- 30min
- Serves
- 4
- Calories
- 820per serving, est.
By Time for Burgers, updated
Chimichurri does two jobs on this burger: it goes on the bottom roll as a sauce and on top as a relish. Make it first, before anything touches the heat, so the garlic and red pepper flakes have time to soften into the vinegar while the peppers char and the patties cook.
Ciabatta is the right bread because the oily sauce would soak straight through a soft bun. Provolone stays mild and stretchy, and the charred bell peppers bring a little smoke without a grill. Everything cooks in one pan: peppers first over high heat, then the patties over medium-high.
Argentine Chimichurri Steak Burger
Prep 18 min, cook 12 min, total 30 min. About 820 calories per serving.
timeforburgers.com/recipes/argentine-chimichurri-steak-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make chimichurri sauce: combine chopped parsley, 2 tbsp red wine vinegar, 2 tbsp olive oil, minced garlic, oregano, red pepper flakes, salt, and pepper in a bowl. Mix well and set aside to let flavors meld.
Heat 1 tbsp olive oil in a grill pan or skillet over high heat. Char red bell pepper halves for 3-4 minutes per side until blistered and softened. Remove and slice into strips.
Season ground beef with salt and pepper, then form into 4 equal patties.
Cook patties in the same pan over medium-high heat for 4-5 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C). Add provolone slices in the last minute to melt.
Toast ciabatta rolls until golden and slightly crispy.
Assemble burgers: spread generous chimichurri sauce on bottom rolls, add beef patties with melted provolone, top with charred pepper strips and more chimichurri, then crown with top rolls. Serve immediately.
Tips
- Chop the parsley by hand. A food processor bruises it into a wet paste and the sauce loses its loose, oily texture.
- Give the chimichurri at least 15 minutes, then taste it. If it seems flat next to the beef, add a splash more vinegar or a pinch of salt.
- Leave the pepper halves alone in the hot pan until they blister. Moving them early steams them instead of charring them.
- For the bottom roll, spoon up the herby part of the chimichurri and leave most of the oil behind so the toasted ciabatta stays crisp.
Substitutions
- Cilantro for half the parsley: sharper and more citrusy against the red pepper flakes.
- Jarred roasted red peppers: skip the charring step and warm the strips in the pan for a minute.
- Monterey Jack instead of provolone: melts just as fast in the last minute, with a slightly tangier taste.
- Gluten-free: use a sturdy gluten-free roll and toast it well, since chimichurri soaks into soft bread quickly.
Make ahead & storage
Chimichurri keeps up to 3 days covered in the fridge; the parsley darkens but still tastes good. Let it sit at room temperature for 15 minutes so the oil loosens. Cooked patties keep 3 to 4 days; reheat to 165°F (74°C).
