Quick Recipe Version (TL;DR)
Quick Ingredients
- For the chimichurri: 1 packed cup fresh parsley, 1/2 cup fresh cilantro, 2 tablespoons fresh oregano, 4 garlic cloves, 1 small shallot, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- For the peppers and onions: 1 red bell pepper, 1 yellow bell pepper, 1 large red onion, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- For the burgers: 1 1/2 pounds 80/20 ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 4 slices provolone cheese, 4 brioche or potato burger buns, 2 tablespoons softened butter
Do This
- 1. Roast sliced bell peppers and red onion at 450°F for 18 to 20 minutes, stirring once.
- 2. Stir together the chimichurri ingredients and let the sauce sit for at least 15 minutes.
- 3. Gently mix ground beef with Worcestershire sauce, salt, pepper, and garlic powder; shape into 4 patties.
- 4. Heat a grill to medium-high, about 450°F, and oil the grates well.
- 5. Grill patties for 4 to 5 minutes per side, adding provolone during the last 1 minute, until the center reaches 160°F.
- 6. Butter and toast the buns on the grill for 30 to 60 seconds.
- 7. Build burgers with chimichurri on both buns, the cheesy beef patty, roasted peppers, onions, and an extra spoonful of chimichurri.
Why You’ll Love This Recipe
- Big steakhouse flavor at home: A juicy grilled beef patty, melted provolone, and smoky roasted vegetables make this burger feel special without being fussy.
- Fresh, garlicky chimichurri: Parsley, cilantro, oregano, garlic, vinegar, and olive oil cut through the richness of the beef in the best way.
- Great balance of textures: You get a tender burger, soft charred peppers, sweet onions, melty cheese, and lightly toasted buns.
- Easy to prep ahead: The chimichurri and vegetables can be made in advance, so grilling the burgers is quick and relaxed.
Grocery List
- Produce: Fresh flat-leaf parsley, fresh cilantro, fresh oregano, garlic, 1 small shallot, 1 lemon, 1 red bell pepper, 1 yellow bell pepper, 1 large red onion
- Meat: 1 1/2 pounds 80/20 ground beef
- Dairy: 4 slices provolone cheese, unsalted butter
- Bakery: 4 brioche or potato burger buns
- Pantry: Extra-virgin olive oil, red wine vinegar, Worcestershire sauce, kosher salt, black pepper, garlic powder, red pepper flakes
Full Ingredients
Herb-Packed Chimichurri
- 1 packed cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- 1/2 cup fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped, or 2 teaspoons dried oregano
- 4 garlic cloves, finely minced
- 1 small shallot, finely minced, about 3 tablespoons
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, or 1/2 teaspoon for more heat
Roasted Peppers and Onions
- 1 red bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
- 1 yellow bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
- 1 large red onion, sliced into 1/2-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Grilled Beef Patties
- 1 1/2 pounds 80/20 ground beef, cold
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon neutral oil, such as canola or avocado oil, for the grill grates
- 4 slices provolone cheese
For Serving
- 4 brioche or potato burger buns, split
- 2 tablespoons unsalted butter, softened
- Optional: extra red pepper flakes, a pinch of flaky salt, or a few additional fresh parsley leaves for serving
Step-by-Step Instructions
Step 1: Roast the peppers and onions
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add the sliced red bell pepper, yellow bell pepper, and red onion to the baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss with your hands until everything is lightly coated.
Spread the vegetables into an even layer. Roast for 18 to 20 minutes, stirring once halfway through, until the peppers are softened and the onion edges are browned in spots. Set aside at room temperature while you prepare the rest of the burger.
Step 2: Make the chimichurri
In a medium bowl, combine the finely chopped parsley, cilantro, oregano, minced garlic, minced shallot, olive oil, red wine vinegar, lemon juice, kosher salt, black pepper, and red pepper flakes. Stir well until the herbs are evenly suspended in the oil and vinegar.
Let the chimichurri sit for at least 15 minutes before serving. This short rest softens the garlic and shallot and gives the sauce a fuller, more balanced flavor. Taste and adjust with an extra pinch of salt, a splash of vinegar, or a little more red pepper flakes if you like it brighter or spicier.
Step 3: Shape the burger patties
Place the cold ground beef in a large bowl. Add Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Use your fingertips to gently mix just until the seasonings are distributed. Avoid squeezing or kneading the beef too much, which can make the burgers dense.
Divide the beef into 4 equal portions, about 6 ounces each. Shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, since the burgers will shrink a little as they cook. Press a shallow dimple into the center of each patty with your thumb to help it cook evenly and stay flatter on the grill.
Step 4: Preheat and prepare the grill
Heat a gas or charcoal grill to medium-high heat, about 450°F. If using a gas grill, preheat with the lid closed for 10 to 15 minutes. If using charcoal, wait until the coals are covered with gray ash and you can hold your hand about 5 inches above the grates for only 3 to 4 seconds.
Clean the grates with a grill brush. Fold a paper towel, dip it lightly in neutral oil, and use tongs to rub the oil over the grates. This helps prevent the patties from sticking and gives you a cleaner sear.
Step 5: Grill the burgers and melt the provolone
Place the patties on the hot grill. Cook, undisturbed, for 4 to 5 minutes on the first side, until a deep brown crust forms and the burgers release easily from the grates. Flip and cook for another 3 to 4 minutes.
During the last 1 minute of cooking, place 1 slice of provolone on each patty and close the grill lid to melt the cheese. The burgers are done when the center reaches 160°F on an instant-read thermometer. Transfer the burgers to a plate or tray and let them rest for 3 minutes so the juices settle.
Step 6: Toast the buns
While the burgers rest, spread the cut sides of the buns with softened butter. Place the buns cut side down on the grill for 30 to 60 seconds, just until lightly toasted and warm. Watch closely because brioche buns can brown quickly.
Step 7: Build the chimichurri steak burgers
Spoon about 1 tablespoon of chimichurri onto the bottom half of each toasted bun. Add a provolone-topped beef patty, then pile on the roasted peppers and onions. Spoon another 1 to 2 tablespoons of chimichurri over the vegetables, making sure each burger gets plenty of herbs, garlic, and tangy sauce.
Add the top buns and serve immediately while the patties are hot, the cheese is soft, and the chimichurri is fresh and punchy.
Pro Tips
- Keep the beef cold: Cold ground beef holds its shape better and stays juicier on the grill. Shape the patties right before cooking if possible.
- Chop the chimichurri by hand: A hand-chopped sauce has a rustic texture that works beautifully on burgers. If using a food processor, pulse briefly and do not blend it smooth.
- Do not press the patties: Pressing burgers with a spatula squeezes out juices and can make the meat dry.
- Season boldly: Burgers need enough salt to taste steakhouse-style. Use kosher salt as listed, and add a tiny pinch of flaky salt at the end if desired.
- Let the sauce rest: Even 15 minutes makes the chimichurri taste more rounded. If you have time, make it 1 to 2 hours ahead.
Variations
- Spicy chimichurri burger: Increase the red pepper flakes to 1/2 teaspoon and add 1 finely minced jalapeño to the chimichurri.
- Smoky grill-roasted vegetable version: Instead of oven-roasting, grill the bell pepper halves and onion wedges over medium-high heat for 8 to 10 minutes, turning occasionally, then slice before serving.
- Lean steakhouse-style burger: Use 90/10 ground beef or ground sirloin, but add 1 tablespoon olive oil to the beef mixture to help keep the patties tender.
Storage & Make-Ahead
Chimichurri: Make up to 3 days ahead and refrigerate in an airtight container. The olive oil may thicken when chilled, so let it sit at room temperature for 20 minutes and stir before serving.
Peppers and onions: Roast up to 3 days ahead and refrigerate in an airtight container. Rewarm in a skillet over medium heat for 3 to 4 minutes or in a 350°F oven for 8 to 10 minutes.
Burger patties: Shape the patties up to 24 hours ahead. Place them on a parchment-lined tray, cover tightly, and refrigerate. Cooked patties can be stored in the refrigerator for up to 3 days and reheated gently in a covered skillet over medium-low heat until warmed through. For the best texture, toast the buns and assemble the burgers right before serving.
Nutrition (per serving)
Calories: 820 kcal | Carbs: 38g | Protein: 42g | Fat: 56g | Saturated Fat: 19g | Fiber: 3g | Sugar: 8g | Sodium: 980mg | Cholesterol: 125mg
