Chimichurri Butter Burger
This Chimichurri Butter Burger is a delicious, flavor-packed dream come true! Enjoy the perfect balance of beefy goodness and South American flavors with the chimichurri-infused beef patty, cheese, and aioli. Get ready for the ultimate burger experience!
- 2 lbs Creekstone Farms Brisket Blend Burger Pucks
Cattleman’s Grill Lone Star Brisket Rub
Cornhusker Kitchen Spray Duck Fat
- 6 slices pepper jack cheese
- 3 large leaves Boston/butter lettuce, halved
- 6 slices large heirloom tomato
- 3 small avocados, mashed with a fork
- 6 Kaiser rolls
- 6 tbsp (2 oz) shallot, chopped
- 3/4 cup fresh cilantro, chopped
- 3/4 cup fresh parsley, chopped
- 2 tbsp fresh oregano
- 3 cloves garlic, crushed, peeled
- 2 tbsp capers
- 3 tbsp red wine vinegar
6 tbsp Saica Sicilian Extra Virgin Olive Oil
1 tsp Cattleman’s Grill Lone Star Brisket Rub
- 1/2 cup chimichurri
- 1/2 cup mayonnaise
- 1/2 cup unsalted butter, room temp
- 1/4 cup chimichurri
- To make the Chimichurri, combine all ingredients in a food processor or blender and process until mostly smooth.
- To make the Chimichurri Butter, combine the room temperature butter with one quarter cup chimichurri and mix well with a fork. Place on a piece of plastic wrap. Roll into a log, twisting the ends of the plastic wrap. Place in the freezer until solid.
- To make the chimichurri aioli, combine the half cup each of mayonnaise and chimichurri and whisk to combine.
- Place your ground beef in a bowl with one half cup chimichurri and mix to break up the pucks and incorporate the chimichurri. Divide the beef into six equal sized (~1/3 lb) portions. Roll into balls and place on a pan in the refrigerator to chill.
- When the Chimichurri Butter is solid and cold, remove from the freezer. Remove the plastic wrap. Carefully slice into twelve equal (~1 tbsp) pats.
- With the beef and Chimichurri butter cold, stuff the beef with the butter. Take one ball of beef, poke a hole in it. Slide one pat of Chimichurri Butter inside, then wrap the beef around the pat of butter and form into a burger patty that’s slightly larger in diameter than the diameter of your Kaiser roll. Repeat with the rest of the beef. You should have used half of your Chimichurri Butter. You’ll need the rest when cooking. Transfer the burger patties back to the refrigerator until you’re ready to cook.
- Preheat your Halo 4B Griddle. Turn the two burners on the right side to medium-low heat and the two burners on the left to low heat.
- Season your burger patties generously with Cattleman’s Grill Lone Star Brisket Rub.
- Spray the right side (medium-low heat) with duck fat. Turn off the burners on the left side (low heat) of the griddle.
- Place the six patties on the hotter side of the griddle. Cook until a solid crust is formed on the bottom, then flip. Place a pat of Chimichurri Butter on top of each burger, then cover with a slice of pepper jack cheese. Squeeze water onto the griddle around the burgers to help steam the cheese. Close the lid and cook until the internal temperature reaches 150ºF. Remove from the grill.
- After flipping the burgers, toast your kaiser rolls on the side of the griddle that is now turned off. There will be enough residual heat to nicely toast the buns. Spray the surface generously with duck fat and place the halved kaiser rolls cut side down. When toasted, place the tops on the bottoms and transfer to the warming rack at the back of the grill until the burgers are done cooking.
- To assemble the burgers, first spread a layer of the Chimichurri Mayo on the bottom and top buns. Place a piece of lettuce on the bottom bun. Top with a slice of tomato, then the burger patty. Cover the top bun with mashed avocado and place on top of the burger.
- Serving Size
- 1 burger
- per serving
- 95 grams
- Saturated Fat
- 29 grams
- 211 milligrams
- 1119 milligrams
- 51 grams
- 9.5 grams
- 4.3 grams
- 62 grams