Chimichurri Burger with a seasoned ground Beef Patty, topped with Red or Green Chimichurri, diced Onions, Pickled Cucumbers or Dill Pickle slices, Mayonnaise on a Buttered & Toasted Brioche Bun.
Chimichurri
Make the Chimichurri first, since this will need time to meld the Flavors. It can sit out on the counter while preparing everything else. Both Green & Red Chimichurri will work and is a matter of preference. I personally like the Red Chimichurri because of the Peppers and Smoky Flavors from the Paprika, which is so complimentary to Burgers.
Burger Patties
These Burgers are portioned off at either 90g or 1/4 lb (114g) and shaped into patties to be frozen on a baking tray. Check out the post on How to make Burgers for more information.
Just combine the Burger Mixin and mix the cold ground Beef around gently with a fork to evenly distribute. Weigh out at 90g or 114g and shape into Burger Patties, slightly larger than the Buns. Place them on a baking sheet to freeze.
Burger Mixin
- 1 lb Ground Beef
- 1 tsp Beef Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
- Optionally chopped Beef Suet can be added in
Brioche Buns
Brioche Hamburger Buns are just wonderful with Burgers. Other kinds can be used here, however the Brioche offers up a Soft & Light Texture with a Slightly Sweet Savory Flavor.
Brioche Buns
Butter the Buns and toast in a skillet over medium heat.
Butter & Toasted Buns
The Pan will be hot and ready for searing the Burger Patties after toasting the Buns.
Chimichurri Burger Toppings
Top the Chimichurri Burgers with Onion, Pickles or Refrigerator Pickled Cucumbers and Mayonnaise or a Mayo Ketchup mix.
Onions
Use diced Onions and optionally throw them into the pan after searing the patties to soften. Another option is to rehydrate Dehydrated minced Onions in double the amount of water. Then squeeze the juices out to top the Burgers.
Refrigerator Pickled Cucumbers
These are Homemade Refrigerator Pickled Cucumbers slices and are just unreal on a Burger. It’s the Pickling Spice that is used that makes these just so good. Optionally, use Dill Pickle Slices.
Mayonnaise
Add Hellmann’s Mayo or a Keto Homemade Mayo to the Top or Bottom Bun before placing the Burger Patty on.
You can also add Chimichurri to the Mayo or half the amount of Ketchup to the Mayo for a Mayo Ketchup Sauce.
Hamburger Seasoning
Use the Salt & Pepper Blend to season the Burgers as soon as one side is seared. Repeat for the other side once seared and flip over to apply some heat just briefly. Optionally add in Smoked Paprika, Onion Powder & Garlic Powder.
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
How to make Chimichurri Burgers
Make the Chimichurri ahead of time so that there is ample time for the Flavors to develop. Mix it again prior to topping the Patties as soon as they come off the heat and rest.
Prepare the Patties ahead of time as well, so there is time to freeze them. They’ll go straight to the hot pan while frozen. This allows the Patties to get a good sear while still retaining prime juiciness.
Toasted Buns
Place a skillet over medium heat and toast the buttered buns. At the same time, take the Burgers out of the Freezer, so they can rest for a bit. Making it easier to remove them from the baking tray.
Seared Burgers
Sear the Beef Patties for about 3 minutes per side, or until the juices run clear, over medium heat. Season with Salt & Pepper and transfer to a plate. Drizzle Chimichurri over top.
Chimichurri Burger Assembly
- Place Mayo on the Bottom or Top Bun and start assembling from the bottom bun.
- Burger Patty with Chimichurri Sauce
- Dill Pickles
- Onions
- Top Bun
Keto Chimichurri Burger
You can use a Keto Hamburger Bun just the same. However, I really don’t mind no Bun at all. Just the Patties plated with Chimichurri, Pickles, Onions with or without Keto Homemade Mayo and a side of either Steamed Broccoli, Cauliflower, or Roasted Broccoli. Fried Cabbage is good too.
Equipment
- 3 Bowls for the burger meat, chimichurri sauce and the salt & pepper blend
- 1 Baking Tray
- 1 Digital Scale
- 1 Skillet
Ingredients
- 5 Hamburger Patties - 90g – 114g each, see notes
- 5 Brioche Buns - Buttered
- 1 portion Chimichurri - Green or Red
- 1 Onion - Diced
- 2-3 Slices Pickled Cucumbers - per burger or Dill Pickles Slices
- 1-2 Tbl Hellmann's Mayonnaise - per Burger
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Prepare the Burger Patties & either Green or Red Chimichurri. Combine the Salt & Pepper blend into a small bowl to season the Patties. Place the Burgers on a baking tray to freeze. Leave the Chimichurri on the counter until needed.
- Take the frozen tray of Patties out to rest, while you place a Skillet over medium heat and toast the buns.
- Season the Burger Patties with Salt & Pepper and sear for about 3–4 minutes per side, or until the juices run clear. Plate and ladle the Chimichurri Sauce over top to rest. Shut the heat off, but place the diced onion into the pan to cook with the residual heat and mix. Optionally cook for a bit if you want them softer.
- Assemble the Burgers, starting with the Heel. Mayo on the Heel or Crown. Burger Patty with Chimichurri SauceRefrigerator Pickled CucumbersDiced OnionsCrownServe right away, or wrap in waxed paper to keep warm and serve later.
Notes
Burger Patties
Mix together and weigh out 90g – 114g to shape into patties slight wider than the Buns.- 1 lb Cold Ground Beef
- 1 tsp Beef Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
- Optionally 1-2 Tbl chopped Beef Suet