Argentina Burger with Chimichurri and Plancha Grilled Cheese

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May 1, 2017

Use a simple Argentina grilling technique, classic chimichurri sauce and plancha grilled cheese to create a global burger for your summer barbecues.

  • Yields: 6 burgers


Chimichurri sauce (recipe is below)

Red onion, thinly sliced

1/4 cup olive oil, divided

1 tablespoon sea salt, divided

6 tomato slices

2 pounds ground beef (80/20)

Sea salt

6 brioche buns

6 1/2-inch thick slices provolone cheese

Yellow mustard


1Prepare the chimichurri sauce.

2Slice the red onions. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon sea salt.

3Spread the tomato slices out a paper towel to absorb excess liquid. Sprinkle with sea salt.

4Light charcoal in a chimney starter. Let burn for 10 minutes. Pour into your grill. Place the grill rack on top. Then, place a plancha, chapa or cast iron skillet on top. Heat to medium high (350 degrees).

5Shape the ground beef into 6 patties. Brush both sides with olive oil. Season with sea salt. Place on the skillet. Cover the grill. Cook for 5 minutes.

6Flip and smash with the spatula. Cook for 2 minutes. Remove set aside and tent with foil.

7Wipe the skillet with a paper towel. Place the buns cut side down on the skillet to lightly toast, 10-20 seconds. Set aside.

8Place the bottom buns on a plate. Spread with a thin layer of yellow mustard. Top with a burger patty. Drizzle with chimichurri sauce.

9Cooking one at a time, place a cheese slice on the skillet. Let cook for one minute without disturbing. Using two spatulas, work your way under the cheese and place it on top of a burger patty. Repeat with the remaining cheese slices.

10Top each burger with red onions, a tomato slice and the top bun. Serve immediately.

Chimichurri Sauce

  • 3 cloves garlic
  • 2 tablespoons shallot, diced
  • 1/2 Serrano pepper, seeds removed
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 2 tablespoons fresh oregano
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 1/2 teaspoons sea salt

Place the garlic, shallot and Serrano in a food processor. Pulse to mince. Add the herbs and vinegar. Pulse to chop. Spoon into a bowl. Stir in the olive oil and sea salt. Let rest for 1 hour. Store in refrigerator for up to two weeks.


It's important that your grill is level when cooking the cheese. Otherwise it will slide as it cooks. If you cook the cheese just right, you'll get a nice golden crispy bottom, but this takes some practice. If it doesn't work for you the first time, don't worry. The melted cheese is still awesome even without the crispy crust.

You can cook all of this on a stovetop or gas grill, too. You just won't get the same smoky flavor.

Reduce the bite you get from raw onions by soaking the slices in ice water for 30 minutes.

You can use kosher or table salt instead of sea salt.

Go all out and serve it with a glass of Malbec wine from Argentina.




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About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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