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Chimichurri stuffed burger cut in half with melted cheese on toasted bun showing juicy center

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
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.
    Flat lay of chimichurri sauce ingredients on a light background, including olive oil, red wine vinegar, shallot, jalapeño, garlic, cilantro, parsley, oregano, salt, and red pepper flakes.
  • 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)
    frozen chimichurri in the shape of a circle

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.
      Ground beef seasoned with spices for homemade stuffed burger recipe

    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.
      Chimichurri butter placed inside raw burger patty for stuffing

    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.
      Raw burger patty vacuum sealed in bag for sous vide cooking

    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
      Burger patty searing on cast iron grill pan with grill marks

    Serve

    • Rest briefly and serve with desired toppings.
      Chimichurri stuffed burger cut open with melted cheese and juicy center on toasted bun

    • 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.