Hamburger with Chimichurri Sauce and Provolone

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This hamburger recipe gets a delicious South American twist: chimichurri sauce! This tangy and flavorful Argentine sauce combined with Provolone and home-made hamburger patties is my husband’s new favorite. This is the ultimate grilling experience!

Yields 8 to 10 burgers




In a medium bowl, add parsley, garlic, smoked paprika, oregano, and balsamic vinegar. Mix until blended.

Slowly add the olive oil, constantly whisking. Season with salt and pepper. Cover and transfer to refrigerator. Let it seat for at least 3 hours or overnight.


Preheat a charcoal or gas grill.

In a large bowl, carefully mix the meat, bread crumbs, eggs, salt, and pepper until incorporated.  Lightly form hamburger patties and press lightly into shape.

Cook the hamburgers 4 minutes on 1 side, then turn and cook 2 minutes on the other side. Place 1 slice of Provolone cheese on each burger and cook for one minute longer, until cheese starts to melt. Remove from grill and cover with aluminum foil.  

Grill bread rolls, cut side down, for 1 minute, until toasted. Remove from grill and assemble hamburgers by placing the lettuce on bun, then the burger with cheese and tomato. Top with one or 2 tablespoons of chimichurri sauce. Serve immediately.

Cook’s Notes:

This recipe for chimichurri sauce yields about 1 ½ cups. If you have leftovers, use on other grilled steak like tri-tip and t-bone.  Or to season steak tacos. This tangy and delicious steak sauce originated in Argentina and I fell in love with it when I visited that country in 2011. Check out some pictures in this link:


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