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20 Argentinian Asado Burgers With Provolone and Chimichurri (2)

Argentinian Asado Burgers

The meat and cheese are made more richer by the addition of seared provolone cheese, which also lends a creamy, smoky flavor to the dish.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 12 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian
Keyword: Argentine Recipe, Argentinian Asado Burgers
Servings: 8 people
Calories: 537 kcal
20 Argentinian Asado Burgers With Provolone and Chimichurri (2)

Equipment

  • Large mixing bowl
  • Grill or grill pan
  • Spatula
  • Tongs
  • Toaster or grill for toasting buns
  • Medium mixing bowl for Chimichurri sauce
  • whisk

Ingredients

For the Burger:

  • 2 lbs. ground beef
  • ½ lb. ground pork
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 8 slices provolone cheese
  • ½ cup chimichurri sauce
  • 8 burger buns

For the Chimichurri Sauce:

  • 1 cup fresh parsley, chopped
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh oregano, chopped
  • 4 cloves garlic, minced
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes

Instructions

For the Burger:

  • In a large bowl, combine the ground beef, ground pork, salt, black pepper, cumin, paprika, and garlic powder. Mix until well combined, being careful not to overwork the meat.
  • Form the meat mixture into 8 equal-sized patties, about 1 inch thick.
  • Preheat a grill or grill pan over medium-high heat.
  • Grill the burgers for 4-5 minutes per side, or until cooked to your desired level of doneness.
  • During the last minute of cooking, place a slice of provolone cheese on top of each burger and allow it to melt.
  • Toast the burger buns on the grill or in a toaster oven.
  • To assemble the burgers, place a patty on the bottom half of each bun, top with a spoonful of chimichurri sauce, and cover with the top half of the bun.

For the Chimichurri Sauce:

  • In a medium bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
  • Cover the bowl and refrigerate the chimichurri sauce for at least 30 minutes to allow the flavors to meld together.

Notes

Tips and Tricks

To prevent the burgers from puffing up while cooking, make a small indentation in the center of each patty with your thumb before grilling.
Don't overwork the meat mixture when forming the patties, as this can lead to tough, dry burgers.
Make the Chimichurri sauce ahead of time to allow the flavors to meld together and intensify.

Nutrition

Serving: 1burger | Calories: 537kcal | Carbohydrates: 22g | Protein: 34g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 1233mg | Potassium: 505mg | Fiber: 2g | Sugar: 3g
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