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    Home » Beef & Veal

    Skillet Burgers with Chimichurri

    Published: Jul 28, 2023 · Modified: Aug 8, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Burgers are an all-time favourite, but sometimes it is nice to switch it up and to elevate it to a whole new level of deliciousness. Enter Skillet Burgers with Chimichurri!

    Two skillet burgers with chimichurri on a wooden plate. One is a double skillet cheeseburger.

    Ground beef is tossed with a delectable blend of Worcestershire sauce, Dijon, and hot horseradish. The patties are schmeared with yellow mustard before being seared in beef tallow to form a beautiful, caramelized crust. Then the patties are blanketed in melted Provolone.

    The burgers are assembled with, a spicy sauce on the bottom bun for a kick, lettuce, red onions, and a generous spoonful of chimichurri. So good!

    Ingredients

    • Medium ground beef
    • Worcestershire sauce
    • Dijon mustard
    • Hot horseradish
    • Salt
    • Ground black pepper
    • Beef tallow
    • Yellow mustard

    Chimichurri

    • Shallot
    • Jalapeño
    • Garlic cloves
    • Red wine vinegar
    • Kosher salt
    • Cilantro
    • Parsley
    • Oregano
    • Extra-virgin olive oil

    Spicy Sauce

    • Mayonnaise
    • Ketchup
    • Hot sauce

    Toppings

    • Provolone cheese
    • Red onion
    • Green leaf lettuce
    • Spicy sauce
    • Chimichurri
    • Buns

    See recipe card for quantities.

    Instructions

    Patties

    In a large bowl add the ground beef, Worcestershire sauce, Dijon mustard, horseradish and lightly mix to combine.

    Shape into 3 x 5.5 ounce patties (about ¾” thick x 4 ½” diameter). Season with salt and pepper.

    Spicy Sauce

    Add the mayonnaise, ketchup, and hot sauce into a small bowl. Mix to combine. Cover and refrigerate until ready to use.

    Chimichurri

    Add the shallots, jalapeños, garlic, red wine vinegar, cilantro, parsley, oregano into a food processor and blitz to combine. Then stream in the oil with the processor on. Cover tightly and set aside.

    Cook the Burgers

    Before you start cooking the burgers, toast your buns using a toaster, toaster oven, or oven broiler.

    Heat a large 12.5” skillet on medium-high. When the skillet is hot, add the beef tallow into the skillet.

    Brush one side of the patties with yellow mustard.

    When the tallow has melted, add the patties (mustard sided down) into the skillet. Then brush mustard on the other side of the patties. Cook for 4 to 5 minutes per side, until a nice crust is formed.

    Add a slice of provolone cheese to each patty, then place a lid on the skillet. Turn down the heat to low and cook covered until the cheese is bubbling, 3 to 5 minutes.

    Build the Skillet Burgers

    Spread a spoonful of the spicy sauce on the bottom bun, then add the lettuce. Add a patty, then spoon chimichurri overtop. (Repeat this step if you are having a double burger.) Add the onions and finish with the top bun.

    Optional, spear a pickle using a bamboo skewer, through the top of the burger.

    Watch how this skillet burger recipe was made here.

    EQUIPMENT

    These Skillet Burgers with Chimichurri were made in partnership using the Hestan Culinary 12″ NanoBond skillet and the Hestan Cue Portable Induction Cooktop.

    Proud Hestan Culinary Ambassador. Opinions in this post are my own.

    Pairing

    Serve with fresh summer salads, here are a few of my favourites:

    • A salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.
      Cucumber Salad
    • A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.
      Dill Pickle Potato Salad
    • A top down image of a potato, bean, tomato and onion salad in a light blue round platter with handles.
      New Potato & Bean Salad
    • Grilled corn and tomato salad with herbs and feta cheese.
      Grilled Corn and Tomato Salad

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    Two skillet burgers with chimichurri on a wooden plate. One is a double skillet cheeseburger.

    Skillet Burgers with Chimichurri

    Ground beef tossed with Worcestershire sauce, Dijon, and hot horseradish. The patties were schmeared with yellow mustard before being seared in beef tallow.
    Toasted bun, spicy sauce, lettuce, melted provolone, red onions, and a big spoonful of chimichurri. So good!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dinner, Game Day Snack, Main Course
    Cuisine Argentinian, North American
    Servings 3 People

    Ingredients
      

    • 1 pound medium ground beef
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 1 tablespoon hot horseradish
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon beef tallow
    • Yellow mustard

    Chimichurri

    • 1 shallot finely chopped
    • 1 jalapeño finely chopped
    • 3 -4 garlic cloves minced
    • ½ cup red wine vinegar
    • 1 teaspoon kosher salt
    • ½ cup finely chopped cilantro
    • ½ cup finely chopped flat-leaf parsley
    • 2 tablespoons finely chopped oregano
    • ¾ cup extra-virgin olive oil

    Spicy Sauce

    • 4 tablespoons mayonnaise
    • 2 tablespoons ketchup
    • 1 tablespoons hot sauce

    Toppings

    • Provolone cheese
    • Red onion cut into circles
    • Green leaf lettuce
    • Spicy sauce
    • Chimichurri
    • Potato buns or your favourite

    Instructions
     

    • Patties: In a large bowl add the ground beef, Worcestershire sauce, Dijon mustard, horseradish and lightly mix to combine.
    • Shape into 3 x 5.5 oz patties (about ¾” thick x 4 ½” diameter). Season with salt and pepper.
    • Spicy Sauce: Add the mayonnaise, ketchup, and hot sauce into a small bowl. Mix to combine. Cover and refrigerate until ready to use.
    • Chimichurri: Add the shallots, jalapeños, garlic, red wine vinegar, cilantro, parsley, oregano into a food processor and blitz to combine. Then stream in the oil with the processor on. Cover tightly and set aside.
    • Cook the Burgers: Before you start cooking the burgers, toast your buns using a toaster, toaster oven, or oven broiler.
    • Heat a large 12.5” skillet on medium-high. When the skillet is hot, add the beef tallow into the skillet.
    • Brush one side of the patties with yellow mustard.
    • When the tallow has melted, add the patties (mustard sided down) into the skillet. Then brush mustard on the other side of the patties. Cook for 4 to 5 minutes per side, until a nice crust is formed.
    • Add a slice of provolone cheese to each patty, then place a lid on the skillet. Turn down the heat to low and cook covered until the cheese is bubbling, 3 to 5 minutes.
    • Build the Burgers: Spread a spoonful of the spicy sauce on the bottom bun, then add the lettuce. Add a patty, then spoon chimichurri overtop. (Repeat this step if you are having a double burger.) Add the onions and finish with the top bun.
    • Optional, spear a pickle using a bamboo skewer, through the top of the burger.
    • Serve with fresh summer salads, like a Cucumber Salad and/or a Dill Pickle Potato Salad.

    Video

    Keyword burgers in a skillet, cooking burgers on stove, skillet burger, skillet burgers, skillet cheeseburger
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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