Chimichurri Burgers!

These late summer days are always a little bittersweet, aren’t they?  Scattered in between the still hazy hot and humids are the crisp mornings and all of the sudden it’s dark at 7:30 again.  My barrels of herbs are starting to look a little elderly, and I shift into use-it-or-lose-it mode as I try and fit in as much fresh fruits~veggies~herbs as I possibly can before pumpkin season starts.  And these chimichurri burgers let me do all that one in supper – juicy grilled burgers topped not with ketchup, but with a tangy, spicy, fresh topping made of garlic, pepper, olive oil and lots and lots of that fresh parsley I love so much.  Chimichurri burgers!

Obviously you need to start with a generous amount of this stuff.

Beautiful green aromatic parsley.  Pop it into your food processor with some garlic and a little vinegar and salt and pepper and whirl it up.  Now add the olive oil in a steady stream until the sauce is a nice thick consistency – kind of like pesto.  Taste and season with a little salt.

Meantime, send someone reliable out to the grill to cook up your burgers the way you like ’em.

Nope, not you.  ESPECIALLY not with burgers.

When the burgers are done to your liking, scoop out a generous amount of the chimichurri sauce and slather it on top where the ketchup would usually go.  I do like to put a tomato slice on the bottom to counter the spicy chimi with the sweet tomato (and I also get to use those local tomatoes while they are still around!).

Take a nice juicy bite.  Take another.  Enjoy these last sweet, spicy summer days!

Chimichurri Burgers!
Serves: 4 servings
  • 1 cup fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon red pepper
  • ½ cup olive oil (more as needed)
  • 4 hamburgers
  • 4 hamburger rolls
  1. To make the chimichurri sauce, add all ingredients except olive oil to food processor and process until parsley and garlic are well-chopped. Add olive oil in a steady stream through processor tube until the sauce is a nice thick consistency.
  2. Grill the burgers until they are done to your liking. Top generously with chimichurri sauce and any other garnish you like (I find that bibb lettuce and tomatoes go well with the spicy sauce) and serve!


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  1. says

    Very interesting burger version Kate! We make a chimichurri-like dip here in Greece called maintanosalata/maidanosalata (meaning parsley ‘salad’). Sometimes this dip includes roasted Italian sweet peppers (we call them Florina peppers in Greece, from the place we cultivate them).
    We will definitely try your version as well as the Greek one in our next BBQ!:)
    Thanks so much for sharing!


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