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burger with tomato, red onion, white cheese and chimichurri sauce

Argentina Burger with Chimichurri and Plancha Grilled Cheese

Use a simple Argentina grilling technique, classic chimichurri sauce and plancha grilled cheese to create a global burger for your summer barbecues.
Course Main Course
Cuisine American, Argentinian
Keyword Chimichurri, hamburger, plancha
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 844 kcal
Author Christie Vanover


  • Red onion thinly sliced
  • 1/4 cup olive oil divided
  • 1 tbsp sea salt divided
  • 6 tomato slices
  • 2 lbs ground beef (80/20)
  • Sea salt
  • 6 brioche buns
  • 6 1/2-inch thick slices provolone cheese
  • Yellow mustard

Chimichurri Sauce

  • 3 cloves garlic
  • 2 tbsps shallot diced
  • 1/2 serrano pepper seeds removed
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 2 tbsps fresh oregano
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 1/2 tsps sea salt


  1. Slice the red onions. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
  2. Spread the tomato slices out a paper towel to absorb excess liquid. Sprinkle with sea salt.
  3. Light 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).
  4. Shape 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.
  5. Flip and smash with the spatula. Cook for 2 minutes. Remove set aside and tent with foil.
  6. Wipe the skillet with a paper towel. Place the buns cut side down on the skillet to lightly toast, 10-20 seconds. Set aside.
  7. Place the bottom buns on a plate. Spread with a thin layer of yellow mustard. Top with a burger patty. Drizzle with chimichurri sauce.
  8. Cooking 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.
  9. Top each burger with red onions, a tomato slice and the top bun. Serve immediately.

Chimichurri Sauce

  1. 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.


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.

Nutrition Facts
Argentina Burger with Chimichurri and Plancha Grilled Cheese
Amount Per Serving
Calories 844 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 25g156%
Cholesterol 148mg49%
Sodium 2353mg102%
Potassium 623mg18%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 41g82%
Vitamin A 1270IU25%
Vitamin C 11.6mg14%
Calcium 495mg50%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.