Chimichurri Burgers

Take your burger up a notch by mixing your meat with bright and flavorful chimichurri sauce and then slathering it on top for the ultimate juicy, flavorful burger.

Chimichurri sauce strikes again….. 

I’ve said it once, and I’ll say it again, there is nothing that chimichurri sauce doesn’t make better.  I always have a batch in the freezer nowadays to throw with just about any protein source.  Recently I grabbed one of the member deals from Butcherbox, scoring five packs of #2lbs of 100% grass-fed beef for $60 bucks (see my full review of BB here.)  I saw a frozen batch of chimichurri sauce sitting next to the freezer stash of ground beef and immediately started to envision the most delicious burgers I’d ever had in my life.  

Honestly, there isn’t anything this sauce doesn’t turn to gold, but if you haven’t tried making chimichurri burgers yet, you’ve got to put this on your spring grilling bucket list!

How to Make Chimichurri Burgers

Combine all your ingredients and grill!  I added the breadcrumbs slowly to ensure I needed them and I didn’t use too much or too little.  Too little will prevent your burgers from holding together, and too much will dry out your burgers.  I ended up using 1/3 cup of breadcrumbs per pound of meat.  See the swaps and substitution section below for more about adjusting breadcrumbs or gluten-free substitutions.  

I’m all about cast iron cooking, especially for hearty meats like burgers!  But you can totally grill these bad boys up too! 

They had a ton of flavor right out of the pan, but I couldn’t resist topping them with even more chimichurri sauce!  I seriously can not get enough of that stuff.  

Swaps and Substitutions

Below are a few swaps and substitution ideas in case you need to use another type of meat or make this recipe egg-free, gluten-free, and/or grain-free.  

• Ground Beef – Yes, you can totally sub ground turkey or chicken for beef.  You could also use a leaner cut of ground beef, such as 90/10.  If you make any substitutions to the fat content of the beef or the type of meat, you may need to adjust the breadcrumb/oat flour amount. The leaner the meat, the fewer breadcrumbs you need, so add slowly.  
• Chimichurri Sauce – do not omit/sub.
• Egg –  If you need to omit eggs from this recipe, I would use leaner meat, like 90/10 beef or 93% lean ground turkey, and amp up the breadcrumbs enough to hold the recipe together when grilling/pan frying.  You could also try a flax egg, although this may slightly impact the flavor/texture.  
• Breadcrumbs – do not omit.  Sub gluten-free bread crumbs or gluten-free oat flour if you can’t do gluten.  If you are grain-free, chickpea flour would also work. It’s very absorbent!  

How to Freeze and Store 

To store:

Store in an airtight container in the refrigerator for up to five days.  Reheat to 165F in the microwave.  

To freeze: 

(Precooked) Make burgers and let them cool completely. Store in a freezer-safe container for up to 3 months.  Defrost under refrigeration and reheat in the microwave. 

(Uncooked) Make sure you use fresh beef that has never been frozen before to make the burgers.  Place raw burgers between two wax paper sheets on a cookie sheet or plate and freeze.  Transfer to a freezer-safe container and freeze for up to 3 months.  Cook directly from frozen by grilling on a grill pan or grill.

More Chimichurri Deliciousness: 

• Chimichurri Sauce
• Chimichurri Egg In A Squash Ring
• Chimichurri Chicken Marinade
• Air Fryer Tumeric Cauliflower with Chimichurri Sauce
• Chimichurri Chicken Thighs (Skillet to Oven method)
• Easy Chimichurri Shrimp
• Chimichurri Flank Steak (stovetop or grill)
• Chimichurri Salmon 

 

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!