The Ultimate Chimichurri Burger (Sous Vide & Stovetop Directions)

If you’ve never had a Chimichurri Burger stuffed with a frozen flavor bomb… this is your sign to upgrade your next cookout.

Instead of just putting sauce on top, we are freezing my signature herb sauce into “pucks” and sealing them inside the meat. Whether you use a sous vide for edge-to-edge perfection or a cast iron skillet, you get a burger that is insanely juicy and literally oozing with garlicky herb sauce the moment you take a bite.

The “Flavor Bomb” Technique

The secret to the best Chimichurri Burger isn’t just the meat; it’s the internal sauce.

• Freeze the Sauce: Pour your batch of Easy Chimichurri Sauce into a mini muffin pan and freeze until solid (1–2 hours).
• The Stuffing: Place one frozen chimichurri puck between two thin patties and seal the edges tightly. This ensures the sauce stays inside the burger until it hits your plate.

Equipment for the Perfect Crust

• Sous Vide Immersion Circulator: For that guaranteed medium-rare finish.
• Cast Iron Skillet: Essential for getting that heavy, restaurant-style sear.
• Vacuum Sealer: To keep the burgers intact during the water bath.

Sous Vide vs. Traditional Searing

While the Chimichurri Burger is incredible when cooked via sous vide, you can achieve amazing results on the stovetop or grill as well. The key difference is temperature control.

• Sous Vide: Cooks the meat to a precise internal temp (I recommend 135°F for Medium) before you sear.
• Stovetop/Grill: You’ll need to use medium heat to ensure the frozen center melts completely without burning the outside of the patty.

Why 80/20 Ground Beef?

For a high-end Chimichurri Burger, fat equals flavor. An 80/20 blend provides enough rendered fat to marry with the olive oil in the chimichurri, creating a sauce-like consistency inside the meat that is unmatched by leaner blends.

Ingredients

• 1½–2 lbs Ground Beef: (80/20 preferred).
• Chimichurri Pucks: 4 frozen portions of easy chimichurri.
• Seasoning: 1 tsp each salt, black pepper, garlic powder, onion powder, and ½ tsp smoked paprika.
• Toppings: Arugula, sliced tomatoes, grilled onions, cheese, and extra chimichurri.

Instructions

Step 1: Prep the Beef

Gently combine the beef and seasonings. Do not overmix, as this leads to a tough burger. Divide into 8 thin patties.

Step 2: Stuff the Burgers

Place a frozen chimichurri puck on 4 of the patties. Cover with the remaining 4 patties and pinch the edges firmly to create a seal.

Step 3: Choose Your Cooking Method

Method A: Sous Vide (The Precision Method)

1. Seal burgers in a vacuum bag.
2. Cook at 135°F (Medium) for 1.5 to 2 hours.
3. Remove, pat completely dry, and sear in a smoking hot cast iron skillet for 1 minute per side.

Method B: Stovetop/Grill (The Classic Method)

1. Heat a skillet or grill to medium-high.
2. Cook the stuffed burgers for 5–6 minutes per side.
3. Use a lid during the last 2 minutes of cooking—this helps the frozen chimichurri center melt perfectly while the beef reaches your desired doneness and will melt your cheese if you are using cheese.

Chimichurri Burger FAQ

• Will the center be cold if I don’t sous vide? Not if you cook over medium heat! The lid-on trick in Step 3 ensures the center reaches the perfect temperature.
• What are the best toppings for a Chimichurri Burger? I love the peppery bite of arugula and the sweetness of grilled onions to balance the acidity of the sauce.
• Can I freeze these ahead of time? Yes! You can freeze the assembled, raw patties. Just add about 30 minutes to your sous vide time if cooking from frozen.

The Ultimate Chimichurri Burger Recipe

Juicy chimichurri stuffed burgers made with frozen herb sauce centers and cooked sous vide for perfect doneness. Finished with a crispy sear for the ultimate burger.

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Prep Time 20 minutes mins

Servings 4

Equipment

• sous vide optional, but recommended
• mini muffin tin for freezing the chimichurri
• Food Processor optional for chopping everything at once.

Ingredients

  

Chimichurri Sauce

• 1 cup Olive Oil
• ½ cup Red Wine Vinegar
• 1 Shallot Finely chopped
• 1 Jalapeno optional Finely Chopped
• 1 tsp Red chilli flakes optional if you don’t want jalapeno
• 8-10 Cloves of Garlic Finely Chopped use less if you aren’t a garlic lover like me!
• ½ cup Fresh Cilantro Finely chopped
• ½ cup Fresh Parsley Finely chopped
• 1 Tbsp Fresh Oregano Finely chopped
• 1 cup Extra Virgin Olive Oil
• Salt to taste

Burger

• 1½ –2 lbs ground beef 80/20 preferred for best flavor
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Optional: ½ tsp smoked paprika adds depth
• Your favorite cheese for topping optional

Instructions

 

Chimichurri Sauce

• If using a food processor, blend Cilantro, Parsley & Oregano until finely chopped. Set aside and clean out food processor.
  
• Next add jalapeno (or red pepper flakes), garlic & Shallot to food processor blend until finely chopped. Move mixture to a bowl and add ½ cup of red wine vinegar. Let sit for 30-60 minutes to allow the flavors to marinate.
• After 30-60 minutes add the bowl of Cilantro, Parsley & Oregano to wet mixture. Slowly whisk in Olive Oil.
• Pour chimichurri into a mini muffin pan
• Freeze until solid (about 1–2 hours)
  

Burger

Freeze Chimichurri

• Prepare chimichurri sauce and pour into a mini muffin pan. Freeze until solid (1–2 hours).

Prepare Burger Meat

• In a bowl, gently mix ground beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Do not overmix.
  

Form Stuffed Burgers

• Divide meat into portions. Flatten into thin patties, place frozen chimichurri in the center, and top with another patty. Seal edges completely.
  

Sous Vide

• Place burgers in vacuum-sealed or zip-top bags.

  Cook at:

  130°F for medium-rare

  135°F for medium

  140°F for medium-well

  Cook for 1½–2 hours.
  

Sear

• Remove burgers, pat dry, and sear in a hot skillet or grill for 1–2 minutes per side until browned. Add your cheese if you are using
  

Serve

• Rest briefly and serve with desired toppings.
  

• Can I make this without sous vide?

  Yes! Cook on a grill or skillet over medium heat until desired doneness. Just be careful not to overcook since you won’t have that precision.