This Chimichurri Butter Burger is a burger lovers dream. Chimichurri compound butter is loaded into a Chimichurri beef patty, then covered in cheese and more Chimichurri aioli. This burger is packed with a ridiculous amount of South American flavor!
WHAT YOU'LL LOVE
- One chimichurri, three different jobs. The same batch of chimichurri gets folded into the meat, whisked into mayo for the aioli, and beaten into butter for the stuffing — three totally different textures and uses from a single food processor run.
- The butter gets frozen solid before it goes anywhere near the beef. Rolling the chimichurri butter into a log and freezing it firm is what lets you actually stuff it into a patty without it melting into a mess before it hits the griddle.
- A two-zone griddle does double duty. Running one side hot for the burgers and leaving the other off means the buns toast in residual heat and duck fat while the patties are still cooking, so everything's ready at the same time.
- Squeezing water onto the griddle steams the cheese into place. That quick blast of steam under the lid is what melts the pepper jack evenly over the chimichurri butter without needing to flip or press the burger again.
Chimichurri Butter Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
25 minutes
Cook Time
15 minutes
Calories
1300
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!
Ingredients
- 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 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
Chimichurri
Chimichurri Mayo
Chimichurri Butter
Directions
- 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.
Recipe Note
Recipe FAQ
Why freeze the chimichurri butter before stuffing the patties?
The butter needs to be completely solid so it holds its shape while you form the beef around it. If it's soft, it will just smear into the meat instead of staying as a distinct pocket that melts from the inside once the burger cooks.
Why use chimichurri in three separate components instead of just on top?
Mixing it into the meat, the mayo, and the butter layers the flavor through the whole burger rather than concentrating it in a single condiment, so every bite gets some of it.
Why run the griddle in two heat zones instead of one even temperature?
The hot side sears the patties and melts the cheese, while the low/off side gives you a spot to toast the buns in duck fat using residual heat, so nothing overcooks while you wait on the rest.
Why squeeze water onto the griddle around the burgers?
That creates a quick burst of steam under the lid, which melts the cheese evenly over the top of the patty without you needing to flip it again or press it down.
What internal temperature should this burger actually be cooked to?
This recipe as written lists 150°F, but that's below the USDA's minimum safe temperature for ground beef, which is 160°F. Cook to 160°F internal to make sure the patty is fully safe to eat.
How indoor-friendly is this recipe?
3 out of 5 — you can build the chimichurri, butter, and aioli in any kitchen, but the two-zone griddle cook and duck-fat bun toasting are easiest to replicate with an actual flat-top or griddle rather than a stovetop pan.
Recipe Highlights
Freezing the compound butter solid: A fully frozen butter log is what makes it possible to stuff the patty without the butter collapsing into the meat before it ever reaches the griddle.
Stuffing the butter dead-center: Poking a hole into the beef ball and sealing the butter pat completely inside keeps it from leaking out the sides early and instead lets it baste the patty from the inside as it cooks.
Two-zone heat management: Keeping one side of the griddle hot for the burgers and the other side low or off lets the buns toast in duck fat using residual heat instead of competing for grill space with the patties.
Steaming the cheese with a water squeeze: A quick hit of water on the hot griddle under a closed lid melts the pepper jack over the chimichurri butter evenly, without extra flipping that could break the patty apart.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 1 burger
- per serving
- Calories
- 1300
- Fat
- 95 grams
- Saturated Fat
- 29 grams
- Cholesterol
- 211 milligrams
- Sodium
- 1119 milligrams
- Carbs
- 51 grams
- Fiber
- 9 grams
- Sugar
- 4 grams
- Protein
- 62 grams
