Chimichurri Burger


Chimichurri Burger


Andrew Purcell



Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.


Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.


1/2 cup olive oil, plus more for grilling

1 1/2 cups fresh parsley

2 tablespoons fresh oregano

4 teaspoons red-wine vinegar

3 garlic cloves, minced


1 large red onion, cut into 1/2-inch slices

1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties

4 hamburger buns

Sliced tomato, for serving

Baby arugula or other greens, for serving